Meat (usually chicken or lamb), vegetables — tomato, potato, onion, dried lime — and spices cooked in a broth, with regag-style thin bread folded in near the end to absorb the liquid. It collapses into a stew-porridge somewhere between machboos and harees.

Less internationally famous than machboos, older, more domestic. Less likely to appear on a hotel menu; more likely to be what someone's grandmother actually makes on a Thursday. If someone's grandmother makes it for you, eat it.