Shakriyeh is one of the delicacies that are famous in Syria, and it is specifically of Levantine origin, its basis is yogurt, and there are those who cook it with meat or chicken.
It is said that the reason for naming the Shakiriya with this name is that there was a person called Shakir, who was a fan of this food, and therefore his mother named the dish the name of Shakiriya after him.
Arab food in general, and the food of the people of the Levant in particular, is one of the most famous foods in the world.
It is known for its deliciousness, and one of the foods that can be mentioned and very famous in the Levant and which the Syrians mastered, in particular, is the chakra; It is one of the ancient delicious foods that differ in the way it is cooked from one place to another, even in Syria itself.
The Shakriyeh consists of yogurt and meat, its taste is wonderful and its taste is irresistible, and everyone who visited Syria must have tasted it and fallen in love with this delicious dish.
The way to prepare the Syrian Shakriyeh with meat is easy with some mastery, and it is served with rice covered with vermicelli.
Similar Recipe: Kibbeh Labanieh
Shakriyeh W Roz
Ingredients
Rice ingredients:
Instructions
Shakriyeh instructions:
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In a pot over medium heat, put the meat, cover it with water, and leave it on the fire until it boils.
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Foams and exhalations are still formed from the face of the meat broth.
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Season the meat with salt, pepper, cardamom, and bay leaf, and put the whole onion after peeling it.
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Cover the pot, reduce the temperature slightly, and cook the meat until done.
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When the meat is cooked, the broth is separated from the meat and the onions, bay leaf, and cardamom are removed and discarded.
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Leave the meat broth to cool.
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Take a quarter cup of meat broth and mix them with the sifted starch and add a tablespoon of yogurt to them with the hand mixer and whiskered it well until we notice that there are no lumps of starch
Keep aware that the yogurt does not overflow -
In a bowl over medium heat, put 2 kilos of yogurt with the meat broth mixture and whisk them together until they are homogeneous.
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We continue stirring until we notice the boiling of the yogurt, then reduce the temperature and season with salt again if necessary.
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Add the tablespoon of ghee, then drop the meat pieces, stir and leave on the fire for 10 minutes, stirring from time to time.
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Pour into a serving dish and serve hot with rice
Rice instructions:
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Put the ghee, water, and salt in a pot on the fire, until it boils.
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Wash the cup of rice well, and add it to the boiling water with ghee and salt.
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Cover the pot, and let the rice boil a little.
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Make the fire quiet, and leave it for a quarter of an hour until the rice grains are cooked.
