Name: Lamb Stew with Yogurt (Shakriyeh)
Yield: 4 serving
Cuisine: Syrian
Ingredients: 2 bay leaves; 3 cups (700 milliliters) water; ½ teaspoon salt; 500 grams boneless leg of lamb, trimmed of excess fat and cut into 2-cm (¾-inch) cubes; 2 tablespoons (10 grams) cornstarch; 2 onions (400 grams), halved and peeled; 500 grams yogurt; ½ teaspoon freshly ground black pepper

Preparation info

4
serving

Difficulty
Easy

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

Shakriyeh is prepared on the first day of Eid al-Adha and Eid al-Fitr; it is believed that the white color represents purity and optimism for a bright and prosperous future. This stew is always served with rice with vermicelli (see box), flavored with clarified butter.

Ingredients

500 grams boneless leg of lamb, trimmed of excess fat and cut into 2-cm (¾-inch) cubes
3 cups (700 milliliters)

Method

Give the meat a quick rinse, put in a 28-cm (4-quart) sauce pot, and add the water. Simmer over medium-high heat for about 15 minutes, skimming off any residue that forms on top. Add the onions, bay leaves

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