Sunday,19 May, 2019
Current issue | Issue 1397, (7 - 20 June 2018)
Sunday,19 May, 2019
Issue 1397, (7 - 20 June 2018)

Ahram Weekly

Syrian Shakreya

Syrian Shakreya
Syrian Shakreya

Serves 4-6


1 kg lean young beef cubes

2 kilos yoghurt

2 tbsp corn flour (starch) 

2 large onions (thinly sliced)

1 onion whole

1 tbsp finely crushed garlic + 1 tsp (extra)

1 bunch green coriander (leaves only, finely chopped)

1 small wooden stick of cinnamon

4 bay leaves

4 cardamom pods

2 tiny mastic pods (crushed), optional

1/2 cup mixed pine nuts and slivered almonds 

Butter + oil (2 tbsp each; divided)

1 tbsp vegetable oil

Salt + pepper



Fill a large deep pot with water.  Add the whole onion.  Bring to the boil.  Add beef cubes.  Bring back to the boil; uncovered.  Collect froth and discard; until no more appears.  Lower heat to medium.  Add cinnamon stick, bay leaves, cardamom, crushed mastic, salt and pepper.  Add beef.  Cover pot and bring back to a boil.  Allow to simmer and gently cook over medium-low heat; until very tender.  Remove beef with a slotted ladle.  Keep aside; covered.  Strain beef broth from all aromatic additives.  Discard and keep clear broth aside; to cool off.  Add vegetable oil and nuts together, into a small frying pan.  Stir until nuts turn golden in colour.  Remove on to a small container and add half quantity of butter and oil to same frying pan.  When butter is melted, add slices of onion.  Stir to sauté.  When wilted and translucent; remove away from heat and leave covered.  In a large wide bowl; add yoghurt, extra garlic, some salt and one cup of room temperature or; better cold broth, to which the starch is added.  Stir it well into the broth, until it completely disappears, then add to yoghurt mixture.  Whisk well so that all ingredients incorporate together.  Transfer the yoghurt mixture to a large cooking pan.  Place over medium heat, whilst constantly whisking, until it comes to a boil and slightly thickens.  Do not ever stop whisking; even if for a few seconds.  Add cubes of cooked beef, sautéed onion slices and salt; to taste.  Bring back to a boil.  Cover and remove away from heat.  Add remaining butter and oil to a tiny frying pan with garlic; over medium heat.  Stir gently.  When it turns slightly golden, stir in coriander; off-heat.  Pour on top of yoghurt and beef mixture.  Give it a quick stir into the yoghurt mixture and cover.  A few minutes later; stir gently from downwards to upwards, then pour into a serving bowl.  Add fried nuts on top, then serve with fluffed rice and fried vermicelli; aside.

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