Set out a scale and the equipment for Tharid. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, pita, carrot, zucchini, canned crushed tomato, yellow onion, ground cumin, ground coriander, kosher salt, olive oil. Tharid is cooked in Hejaz as its own plate, not as a copy of a restaurant menu. Simmer the lamb with vegetables until the broth is rich, then lay it over torn bread so the bread drinks the sauce. Amounts are for 4 from foods this library can count.
