The story behind the dish of Shakriyah differs in history according to stories, indeed; the reason for naming Shakriya, as it is common that one of the mothers who began to cook this dish had a young man named Shakir who loves her very much, and asks for it constantly, which prompted the mother to allocate this in his name, where she named it Shakiriya, while other accounts say that the name of this recipe is rather from Turkish origin.
Syrian shakriya consists of meat cooked with milk and onions, served alongside a plate of rice, as the shakriya is one of the most famous Syrian dishes, especially in Damascus, the capital.
Syrian shakriya is known for being a very popular Syrian yogurt soup that is made with lamb or with chicken.
- 1 Pound of beef meat cut into cubes
- 1 Piece medium onion cut into quarters
- 1 piece bay leaf
- 3 pieces of mastic
- 3 pieces of cardamom
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper,
- 2 Pounds of Greek Yogurt
- 3 Tablespoons of cornstarch
- 1/3 cup of water
- 1 piece large egg
- 2 piece finely minced garlic cloves
- 1 teaspoon of chopped mint.
- Pour 3 cups of water into a saucepan; then set the temperature to medium
- Add in the meat and let into the water until the water starts boiling
- Remove any foam that forms up on the surface of the water
- Add in the chopped onion, the bay leaf, the mastic and the cardamom.
- Season the mixture with the salt and the black pepper; then let simmer for about 15 minutes
- Pour the yogurt into a deep bowl; then dissolve the cornstarch into a third cup of water
- Add the mixture to the yogurt; then add the eggs to the mixture and stir very well or until the ingredients are perfectly combined