Shakriyeh or Erman - Syrian Yogurt Stew
Directions
- 1Start by sautéing the meat in olive oil until it's browned.
- 2Add some onion.
- 3Top it off with some water.
- 4Add your aromatics in a tea bag.
- 5Let it come to a boil and then remove any scum that forms on top.
- 6Let this boil until the meat is tender. The time may vary depending on the cut of meat you're using, so just keep an eye on it and keep on checking.
- 7Once the meat is tender, set it aside.
- 8Pour the broth into another bowl so you could use the pot for the yogurt.
- 9For the yogurt, mix together some fresh yogurt.
- 10Add cornstarch and salt.
- 11Whisk this off the heat.
- 12Add some of the beef broth we just made to thin it out and also add some flavor.
- 13Turn the heat on and whisk this constantly until it comes up to a boil.
- 14Let this simmer for about 10 minutes.
- 15Add salt to taste.
- 16Add saffron for some color.
- 17Add onions which other parts of Syria do.
- 18For the rice, add vermicelli to a pot with oil and brown it.
- 19Add the rice.
- 20Add the beef broth.
- 21Add salt and pepper.
- 22Cover the pot and let the rice cook.
- 23Serve the Shakriyeh with riz w shayriyeh or vermicelli rice.
- 24Add black pepper on top of our rice.
- 25Serve this with pine nuts or almonds.
- 26Eat this with green onions on the side dipped in salt.
Ingredients
- 1.5 lbs boneless lamb
- 0.5 onion
- 3 bay leaves
- 6 cardamom pods
- 10 black peppercorns
- water
- olive oil
- 1.25 L plain yogurt
- 1 cup beef broth
- 1.5 tbs cornstarch
- 2 tsp salt
- 0.5 tsp saffron strands
- 1 medium onion, sliced
- vermicelli
- rice
- black pepper
- pine nuts
- almonds
- green onions
Equipment
potwhiskspoonbowl
Tips
- Use bone-in lamb for better flavor.
- Continuously whisk the yogurt sauce until it boils to prevent separation.
- If the sauce is too thick, add more broth.
- Use leftover broth to cook the rice.
- Ensure to use full-fat yogurt.
- For serving, add black pepper on top of the rice for a nice kick.
- Serve with green onions on the side, dipped in salt.