Syrian Shakriya

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

By: Ashrafi Samnani


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


  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.

Categories: Food, Ramadan Cookbook

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account.Log Out /  Change )

Google+ photo

Twitter picture

You are commenting using your Twitter account.Log Out /  Change )

Facebook photo

You are commenting using your Facebook account.Log Out /  Change )


Connecting to %s