Waqf Thareed is a charitable, non-profit foundation dedicated to combating hunger and malnutrition in service to Allah ﷻ, providing nutritious daily meals to those in need through our distribution centers, with no questions asked. Our journey began with a central site adjacent to the Al-Husseini Mosque in downtown Amman, comprising a distribution center, kitchen facilities, and a nearby central warehouse. As part of our expansion efforts, we are planning on establishing additional sub-centers in various locations across the Kingdom of Jordan, strategically located at key religious sites and community hubs to align with our mission and commitment to serving those in need.

Thareed offers not only sustenance but a connection to centuries-old traditions. This humble yet hearty meal, a simple concoction of bread soaked in a rich meat broth, carries with it-stories of generosity and community.

Meat is simmered until tender, its juices melding into a savory broth, seasoned with a hint of salt. Into this, small pieces of bread are submerged to absorb the broth. Tender chunks of meat are then arranged on top, and just before serving, a drizzle of vinegar adds a final, tangy note.

The origins of Thareed trace back to Amr ibn Abd Manaf, a revered figure in Mecca and the forefather of the Hashemites. In a time when famine befell his people, he traveled to Palestine to procure flour. With this flour, he baked bread and prepared Thareed using the meat of a camel, offering sustenance to his community in their hour of need, as chronicled by Mutarrad ibn Ka’ab Al-Khuza’i.

The Prophet Muhammad’s teachings also highlight the communal spirit of Thareed. As narrated by Waathila bin Al-Asqa’ Al-Laythiyy, the Prophet emphasized the importance of sharing, advising followers to eat from the edges of their bowl of Thareed, leaving the center untouched to invite blessings upon the meal.

Today, Thareed’s legacy endures, transcending borders and bearing different names—Qursan and Thareed in the Arabian Peninsula, Tashreeb or Fattah in the Levant, and variations like Shakshouka, Rfissa, Fattat, and Matrooda across North Africa. Each rendition of the dish is a testament to the enduring power of a meal to bring people together, a tradition as nourishing to the soul as it is to the body.