Shakriyeh Recipe Syrian Food Meat Cooked in Yogurt sauce
Recipe Information
Lamb Shakriyeh
Cultural Context
Originating from the Levant region, Lamb Shakriyeh is a beloved dish in Syrian cuisine, often served during festive occasions and family gatherings. The dish showcases the rich flavors of yogurt and spices, reflecting the region's culinary traditions. Today, it is enjoyed in various Middle Eastern countries, each adding their unique twist to the recipe.
lamb
🥗Healthier: chicken
💰Cheaper: beef
Chicken is leaner and more affordable than lamb.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt provides similar creaminess with less fat.
pine nuts
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts offer healthy fats at a lower price.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a high smoke point and is versatile.
Wash the lamb and chop it into big chunks.
Place the lamb in the instant pot and add enough water to cover it.
Bring the water to a boil and remove the foam that forms on top.
Add salt, allspice, bay leaf, and cloves to the pot with the lamb and stir.
Pressure cook the lamb on meat mode for 40 minutes.
Strain the homemade yogurt to remove lumps using a mesh strainer.
Add an egg to the yogurt and strain it as well.
Mix in 2 teaspoons of salt and start heating the yogurt on medium.
Add 1/2 cup of cornstarch to the yogurt and whisk until mixed.
Stir the yogurt until it thickens, checking for thickness by marking the back of a spoon.
Once the lamb is tender, strain it and reserve the broth.
Add the meat mixture to the thickened yogurt and let it cook for about 5 minutes or until boiling.
Serve the yogurt and meat mixture over vermicelli rice, topped with toasted pine nuts and radishes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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