- 1 hour 40 minutes
- Serves 6 to 8 (if served with rice)
Island Grill owner Faysal Haddad is proud to boast Shakriya as his all-time favorite dish. Made with easy-to-find ingredients like red meat, plain yogurt, and freshly crushed garlic, this rich and flavorful Syrian dish features a no-fuss recipe that’s perfect for adding to your everyday cooking repertoire. Add some rice on the side and nuts on the top to feel extra chefy.
Photo by Brendan McHale
Ingredients
- 3 Tbsp olive oil, divided
- 1.5 to 2 lb red meat (lamb, beef, or bison), trimmed of fat and cubed
- water (to cover meat)
- 2 cubes beef bouillon
- 1 bay leaf
- 4 cloves garlic, crushed using mortar and pestle
- 32 oz (910 g) plain, low-fat yogurt
- 2 Tbsp cornstarch, dissolved in 2 Tbsp cold water to form slurry
- salt, to taste
- prepared rice, for serving (topped with toasted nuts, if desired)
Directions
- Heat 2 tablespoons oil in a 5-quart pot over medium-high heat. When the oil starts to ripple, add the meat and let it brown on one side (about 3-5 minutes) before stirring it. Stir the meat and add just enough water to cover it (about 3 cups/710 ml). Add the bouillon cubes and bay leaf. Bring it up to a boil, then turn it down to a simmer and cook (covered) until the meat is tender, about 45-60 minutes, stirring occasionally and adding water if necessary (you should have about 2 cups/475 ml of water left in the pot after cooking the meat).
- Add the yogurt and cornstarch slurry to the meat. Cook over low heat until it comes to a simmer, stirring continuously in one direction with a wooden spoon.
- Heat the remaining 1 tablespoon oil with the crushed garlic in a small skillet over low heat for 2-3 minutes, stirring constantly. Add the sautéed garlic to the soup.
- Taste the soup and add salt as desired.
- Serve with prepared rice.
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