Shakriya
A Syrian dish based on cooked yogurt, usually served with meat and rice or bread.
A Syrian yogurt-based dish, usually served with meat and rice or bread.
Similar to a savory yogurt stew.
Stir the yogurt gently so it stays smooth and does not curdle.
Ingredients
- 1 kilogram and 200 grams meat shanks
- 2 pieces dried limes
- a little cardamom
- a little cinnamon
- a little cloves
- a little bay leaves
- a little vegetable oil
- half an onion onion
- boiling water
- 1 and a half kilograms yogurt (as tangy and full-fat as possible)
- 1 tablespoon salt
- 1 cup cooking cream
- 1 cup whole milk
- 2 and a half tablespoons cornstarch
- 2 onions fried onions
- 2 tablespoons meat cooking broth
- 1 tablespoon white pepper
- 1 spoonful of ghee ghee
- bulgur
- one garlic
Instructions
- In a pot for boiling the meat, place the meat shanks with the dried limes, cardamom, cinnamon, cloves, bay leaves, a little vegetable oil, and half an onion. Then add boiling water and cook the meat until tender.
- In another pot, combine the yogurt with the salt, cooking cream, whole milk, cornstarch, meat cooking broth, and white pepper, then mix the ingredients well.
- Turn on the heat under the yogurt pot over medium heat, stirring continuously until the yogurt begins to boil.
- Add the fried onions to the yogurt pot after the yogurt boils.
- Add the boiled meat to the yogurt pot, then leave it on the heat until the flavors meld.
- Serve the Shakriya hot on a serving platter.