Shakriya is a traditional Syrian dish that can be served all year round and is a staple in many households. Syria is known for its warm yoghurt dishes and shakriya is a prime example. Served with rice, it is the ultimate comfort food – especially in winter. Variations exist but it is generally cooked with just a few core ingredients, as detailed below.

By: Ashrafi Samnani

Ingredients:

• 1/2 kg lamb shanks
• 1 kg of natural yoghurt
• 1 large onion
• 1 egg
• Cornflour
• Water
• Salt
• Pepper

Method:

1. Place shanks in a large pot and cover with double the amount of water.
2. Add 1 tbsp salt and 1/2 tsp pepper.
3. Add sliced onion and bring to boil on high, removing any greasy foam. Boil until the water is clear.
4. Reduce heat to a medium-low, cover and simmer until meat is tender (around half an hour). When cooked, set aside.
5. In another pot, without any heat yet, add the yoghurt and pour half a container full of water on top (use the yoghurt’s container).
6. Add the egg and 1 tbsp of cornflour. Stir to combine in rapid motions, using a whisk or fork. The yoghurt will still be cold at this stage.
7. Place pot with yoghurt on a medium heat stirring constantly and bring to a boil.
8. Reduce to low and add half a (yoghurt) container of the meat stock used in the first step.
9. Then add the lamb and onions and simmer, uncovered, for 5-10 minutes
10. Season to taste and serve with rice.

By May Fahmi

May is a 30-something working mum who loves to try cuisines from all over the globe, but still thinks her mama’s cooking is the best.