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Sureed, The King of all Foods



Sureed Roti

Sureed Roti


Sureed is an Arabic dish. In the early Arab history before the Holy Prophet (P.B.U.H) came there, there were two main tribes in the Mecca namely Abde Manaaf and Abdu Dara. In those days Arabians were overwhelmed of many evils. However despite this they had some good virtues as well. Among these virtues one was to present services to the people who would come for pilgrimage (Haj) from far-flung areas. They used to perform this responsibility with a great zeal. All the Muslims are well aware of Hashim. Holy Prophet (P.B.U.H) belonged to Banu Hashim Tribe. This tribe was very rich and honorable. Hashim was the son of And e Manaaf. Once he got the honor to serve the pilgrims (people come for pilgrimage) and was given the responsibility to provide them with water and food. To manage food on such a large scale he started an innovative way. He used to make pieces of the roties and dip them into the gravy and serve to the pilgrims. This recipe was named Sureed and afterwards it became a popular dish in the Arab. The real name of Hashim was Amru but after this recipe he was named Hashim. Hashim means ‘breaker’ or ‘splitter’. This title was given to him because he used to split the roties into pieces.

Sureed, The King of all Foods:

Sureed is an Arabic dish. It was titled to be The King of Foods by Hazrat Muhammad (Peace and blessings of Allah be upon him). Sureed was one of the most favorite foods of Holy Prophet (P.B.U.H). It is well known recipe in Arab countries and also in some other areas of the world. In Pakistan it is enjoyed in Baluchistan, lower Punjab areas and some areas of K.P.K especially among Bloch tribes. In these areas it is named as ‘Sobat’ and most darling guests are feasted by it. Sureed is a symbol of unity as it is feasted in a single pot.

Sureed Recipe:


· 1 kg meat, cut into pieces

(Chicken, beef, mutton or whatever)

· 3 tsp ginger garlic paste

· Ground red chilli to taste

· Salt to taste

· 2 cups oil

· 2 medium onions, Chopped

· 1 tsp turmeric

· 2 tsp coriander powder

· 1 tsp cumin seeds

· 5-6 cloves

· 2-3 sticks cinnamon

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· 2 cardamoms

· 5-6 black peppers

· 2 tomatoes, chopped

· 1 cup yogurt (optional)

· 1 tsp ground garam masalah

For salad:

· 1 onion, cut in your desired shape

· 1 tomato, cut into pieces

· 1 cucumber, cut into your desired shape

· Mint leaves, chopped

· Pomegranate seeds powder (anardana powder)

· Fresh coriander leaves, chopped

For Roties:

For this Arabic recipe the most important thing is the special roties that are used to make it. The wheat roties used for it are made very thin. The dough is kept somewhat soft so that the roties may be made thin.


If you are using mutton or beef then it’s better to boil the meat first until it is tender. If you use chicken then no need to boil it first. In a pot, heat oil and fry onions until golden brown. Add meat and fry for few seconds. Then add ginger garlic paste and fry on medium heat for 1-2 minutes. Add tomato and yogurt and all the spices and dry ingredients except ground garam masala. Cook well and fry until oil separates from masala. Then add 15 cups of water to it. Boil for 10-15 minutes and remove from heat. Sprinkle ground garam masala and cover it.


Take out the meat pieces from the gravy. Make pieces of roties, neither too small nor too large (about 2-3 inches). Then take a parat and put these pieces in it. Pour into it the gravy enough to be absorbed by the roti pieces. Mix the pieces with gravy turning it. The thin roties absorb a lot but you will have to careful in order that the gravy should not left after the roti pieces have absorbed their required amount. Sureed is ready.


Place the salad ingredients on Sureed. Place the meat pieces that were set aside. Sprinkle pomegranate also onto it. The delicious Sureed is ready to be served.


The traditional way to serve it is on ground sitting. All the people eat from the same parat sitting in a circle. But if you like you can serve in individual plates and/or on table.


Muhammad on April 09, 2016:

Wow, subhanallah and alhamdulillah for Derawals having such a gift of Allah. I am very surprised to see Azaz Khetran calls himself from DGKhan but tasted Sohbat only once. FAROOQ Saheb, you will have to visit to Dera Ismail Khan to get good sohbat, which will be something to remember for the rest of your life. If you don't want to go to Dera, then come over US, I will feed you sohbat.

Hassan Raza Siddiqi on November 26, 2014:

I really love to see all the holy introduction you gies give about Hashmi Sureed.

One thing I add ..... Holy Prophet (SAW) once said;

" I love Ayesha(R.A) as much as I like Sureed in foods " . . .

As it was among the traditional foods that's why He love it the most....

Thankyou very much for providing the recipe of Prophet's favourite food I shall try it on 12th Rabi ul awal.

May God the Almighty bless you all. Ameen

جزاك الله خيرا

Azaz Khetran on August 28, 2014:

hon tu main bhe DGK ka maggar main ny ek baar hi taste ki hai ye or iss page per galti say agya hon iss ki recipe search kerte hoe .mera bara dil ker rha hai khy khaon per ye dost bhe na ditch kara gya mujhy .ab khud hii bunana pare gi btw thanks for the recipe

Shahrukh on November 05, 2013:

Aaha Parhanay main itna maza aa ria hai tu khany main kitna aay ga. Thanks for sharing

Rabia Saif (author) from Multan, Pakistan on September 21, 2013:

Thanks Qisyas for appreciating and providing this information :)

hmm maleli... I first time came to know about this name.

Qisya on September 21, 2013:

Yummy! I love this soo much. In fact, this is my weekends meal. My dad makes a special dipping sauce. He named it 'maleli'. And it goes mmmmm ;)

Rabia Saif (author) from Multan, Pakistan on July 25, 2012:

ooo its nice to hear it. Both D.G.Khan and Quetta are home places for this recipe. By the way I am happy to see someone from D.G.Khan here on hubpages coz I also belong to D.G.Khan.

Zainejaz from Quetta on July 10, 2012:

My Grandfather moves here about in 60's basically, I belongs to Dera Ghazi khan. Yup in quetta its very popular in Baluch and Pakhtoon belt. Pathans usually make it from Naan and lambs meat.

Rabia Saif (author) from Multan, Pakistan on July 08, 2012:

Thank you Zainejaz

So you belong to Quetta… hmm there this recipe is really that admired. I guess in Quetta there are many different recipes of ‘Sobat’ even if I make out only this one. Am I right?

Zainejaz from Quetta on July 08, 2012:

Ahhh my all time my favourite Dish what a perfect sharing :) We call it "Sobat" you make my day !!!

Umar khitran on February 11, 2012:

I like this dish very much my mother making at home my brother live in soudia arebia he send us its resipe so my mom make it every sunday and i want to taste in ur hands

Rabia Saif (author) from Multan, Pakistan on December 18, 2011:

Zia Khan you are right and I witnessed many families who tried this recipe as to show love and respect to Holy Prophet (P.B.U.H) and then they were sticky to it. yeah it tastes great.. My favorite as well.. :)

Zia Khan Khitran from Riyadh, Saudi Arabia on December 18, 2011:

its taste is awesome really i love this dish in pakistan its called as (sobat) its very popular in Baloch and khitrans tribe but most of the people are unaware of this recipe

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