Name: Oxtail stew with chard, sumac and tahini (Sumaqqiyeh)
Yield: Serves four generously
Cuisine: Palestinian
Ingredients: 2–3 plum tomatoes, finely chopped (300 g); 1 tbsp baharat; 500 g Swiss chard, stalks removed and roughly chopped into 2½cm pieces, leaves roughly shredded; 1 × 400 g tin of chickpeas, drained and rinsed (240 g); 1½ tbsp lemon juice; 75 g tahini; Salt and black pepper; 2 tbsp sumac; 20 g dill, roughly chopped; 1½ tsp caster sugar; 1.5 kg oxtail; 1 tbsp sunflower oil; 1 tbsp ground cinnamon; 2 tbsp olive oil; 1 tbsp ground cumin; 1 tbsp tomato purée; 2 onions, roughly chopped (300 g); 6 garlic cloves, roughly chopped; 15 g parsley, roughly chopped; 2 green chillies, deseeded and thinly sliced (40 g); 1 tbsp dill seeds (or celery seeds, as an alternative)

Preparation info

Serves
four
generously

Difficulty
Complex

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

The green chilli, the dill seeds, the tahini sauce: the roll-call of typical Gazan ingredients makes this a classic Gazan dish. In Gaza, the tahini would be red tahini, which is nuttier and richer than regular tahini. The difference between the two is the sort of heat the sesame seeds are roasted with: steam heating in the case of regular tahini, and roasting with direct heat in the case of the red tahini. As long as you are starting with what we call ‘proper tahini’, though (see for the