Shakriya

Shakriya, also written shakriyeh, is a Syrian stew of meat in yogurt sauce. Amina Al-Saigh’s recipe uses lamb shanks, with bone-in shoulder as an alternative. The lamb is browned and cooked with onion, water, cardamom, cinnamon, bay leaves, allspice, cloves and black pepper. The cooked meat is removed and the broth strained.^[1]

Whole-milk yogurt is whisked with egg, cornstarch and salt, then heated separately. Lamb broth is added to the yogurt before the meat returns to simmer in the sauce. Al-Saigh finishes the dish with garlic fried in olive oil and toasted pine nuts or almonds. She serves it with vermicelli rice or short-grain rice, with radish, spring onion or a chopped salad alongside.^[1]