Syrian Piccata Stew (Shakriya)
- 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.
- 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)
- 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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