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.
- 1/2 kg lamb shanks
- 1 kg of natural yoghurt
- 1 large onion
- 1 egg
- Place shanks in a large pot and cover with double the amount of water.
- Add 1 tbsp salt and 1/2 tsp pepper.
- Add sliced onion and bring to boil on high, removing any greasy foam. Boil until the water is clear.
- Reduce heat to a medium-low, cover and simmer until meat is tender (around half an hour). When cooked, set aside.
- 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).
- 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.
- Place pot with yoghurt on a medium heat stirring constantly and bring to a boil.
- Reduce to low and add half a (yoghurt) container of the meat stock used in the first step.
- Then add the lamb and onions and simmer, uncovered, for 5-10 minutes
- 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.