Ramadan Recipe: Syrian Shakriyeh

Ramadan Recipe: Syrian Shakriyeh

Syrian Shakriyeh is a comforting and creamy yogurt-based stew, traditionally enjoyed during Ramadan. Made with tender slow-cooked lamb or beef, infused with warm spices, and enriched with a velvety yogurt sauce, this dish is a true celebration of Syrian flavors. Served with fluffy rice, it’s a perfect balance of richness and warmth, making it a beloved choice for family gatherings and iftar meals. 

Read More: Ramadan Recipe: Shish Taouk

This recipe was crafted by our esteemed culinary advisor, Chef Sarah. 

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This article was previously published on saudimoments. To see the original article, click here

  • Ingredients of Syrian Shakriyeh

    • 10 Minutes
    • 4 Serving
    • 371 Calories

Meat

680 grams of beef tenderloin or fillet, cut into 5-7 cm pieces
1 large red onion, cut into 4 pieces
4 cardamom pods
6 cloves
1 small cinnamon stick
3 bay leaves
2 tsp of allspice
5 cups of water
1 beef bouillon cube
2 tsp of salt
1 tsp of black pepper
2 tbsp olive oil

Yogurt Soup

3 cups of plain yogurt
2 cups of the above beef broth
2 tsp of cornstarch
¼ cup of water, to mix with cornstarch
5 cloves of garlic, chopped
2 tbsp of olive oil, to sauté the garlic
1 tbsp of dry coriander leaves
Salt and black pepper to taste

  • Method & Directions of Syrian Shakriyeh

    • 55 Minutes
  1. Sauté the Beef
    تم نسخ الرابط
    First, drizzle some olive oil into your pressure cooker, then toss in the beef fillet. Give it a quick stir, then pour in water.
  2. Skim the Foam
    تم نسخ الرابط
    Once the water starts boiling, you’ll see some scum or foam floating on top, scoop it out to keep the broth clean.
  3. Add the Whole Spices
    تم نسخ الرابط
    Throw in the cinnamon stick, cloves, cardamom, red onion, salt, and black pepper. Cover with the lid, seal the pressure release valve, and let it cook on low heat for 40–45 minutes until the beef is melt-in-your-mouth tender.
  4. Sauté the Garlic
    تم نسخ الرابط
    While the beef is cooking, heat olive oil in a separate pan and sauté the chopped garlic until golden brown. Set it aside.
  5. Separate the Broth & Beef
    تم نسخ الرابط
    Once the time is up, release the pressure valve and wait until it’s safe to open the lid. Transfer the beef to a bowl and set aside the broth - you’ll need it for the yogurt soup.
  6. Make the Yogurt Soup
    تم نسخ الرابط
    In a pot, whisk together plain yogurt and a cornstarch-water mixture. Heat gently, stirring continuously. Once it starts to simmer, pour in the reserved beef broth.

    7. Make sue the yogurt and a cornstarch-water mixture is simmering before adding the broth. Otherwise, it will be lumpy rather than a smooth soup.

  7. Bring It All Together
    تم نسخ الرابط
    Stir in the fried garlic, followed by the beef fillet. Sprinkle in some dried coriander leaves, give it another stir, and cover the pot. Let it simmer on low heat for 5–10 minutes to soak up all the flavors. Season with more salt and black pepper if needed.
  8. Serve & Enjoy
    تم نسخ الرابط
    Dish it up with basmati or Arabic vermicelli rice and enjoy!
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