My Mom’s Shakriyeh Recipe

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My Mom’s Shakriyeh Recipe 😮‍💨

This is a traditional Syrian yogurt stew. One of my favorites of all time 🤲🏽

4 lbs Beef or Lamb (with bones)
Spices:
4-6 pods cardamom
2 bay leaves
4-6 pieces cloves
1 tsp peppercorns
1 star anise
Salt to taste
1 large onion to pressure cook

50 oz plain yogurt
2 eggs
2-3 tbsp cornstarch
Salt to taste

This is my mom’s Syrian chakria recipe. Mama, I promise I made you proud. To start, you want to use a cut with lots of fat and some bones. And I highly recommend using lamb shoulder, but you could easily use beef if you prefer. Very importantly, drop it into a pot of water and bring to a boil. You can also throw in an onion if it fits. And we’re going to actually let this bubble for about 10 minutes as all those impurities come to the surface. And we’re just going to wash the meat and start with new water. In the meantime, we need cardamom, starinise, a little clove, bay leaf, and peppercorns. And I like to throw them into a lightly oiled hot pan just to release all those flavors. And don’t burn the spices. They’re done when the aroma starts hitting your nose. Quickly add them to the clean meat. Submerge this all with clean water. This operation should be well seasoned with salt. Throw in more onion. We pressure cook this on high for at least 1 hour. Or you could simmer this down in a pot for several hours. Now, in a large pot, you want to introduce lots of full fat yogurt. And please don’t ruin it with Greek yogurt. Then turn the heat onto a low and crack in some eggs. Throw in some cornstarch, salt, and then we’re going to blend this mixture until smooth. Now, I’ve been constantly stirring for about 15 minutes on a medium low. Then once it lightly bubbles and thickens, it’s done. Now, I just want you to know the meat came out phenomenal. And I like to go the extra mile by removing all the bones and fat. To make this perfect, add a little bit of that lamb broth. And we’re just going to drop that beautiful lamb we worked so hard for. This has to get served with a little bit of arabi rice and a sprinkle of fresh cracked black pepper. And as always