Shakriya Syrian Style

خلود الحماميKüchenchef

Zutaten

• 2 kilograms of yogurt
  2 kilogram
• 1 kilogram of meat
  1 kilogram
• 4 onions, cut into large cubes
  4 pieces
• 1 onion, sliced thinly
  1 piece
• 2 eggs
  2 pieces
• 1/4 cup of oil
  0.3 cup
• 1 teaspoon of ghee
  1 teaspoon
• 1 chicken broth cube
  1 cube
• Salt to taste
  0
• 1 teaspoon of dried mint
  1 teaspoon
• A pinch of nutmeg
  0
• 8 cardamom pods
  8 pods
• 4 cloves
  4 cloves
• 2 bay leaves
  2 leaves
• Hot water
  0

Schritte

1. 1

   In a pot over heat, heat the oil, add the meat and stir until browned on all sides, then cover with hot water. Let it boil for an hour and a half and remove the scum from the surface, strain and set the broth aside.

   Benötigte Werkzeuge:

   Topf

   90 Min
2. 2

   Add the diced onions, bay leaves, cloves, cardamom, broth cube, and let the meat boil for an hour and a half.

   90 Min
3. 3

   In another pot, combine the yogurt and eggs and stir well until the mixture is homogeneous, then place the pot over medium heat while stirring continuously until it boils.

   Benötigte Werkzeuge:

   Topf

   10 Min
4. 4

   When the yogurt boils, gradually add 4 cups of the meat broth (the yogurt should be at the same temperature as the broth to prevent curdling).

   5 Min
5. 5

   Add the meat and a pinch of nutmeg to the yogurt, let the pot boil for 10 minutes, then remove it from the heat and let the shakriya rest for 10 minutes.

   10 Min
6. 6

   In a frying pan, heat the ghee, add the sliced onion and fry with a pinch of salt until it becomes translucent, then add the dried mint and stir the mixture briefly.

   Benötigte Werkzeuge:

   Bratpfanne

   5 Min
7. 7

   Pour the shakriya into a dish, garnish with the onion and mint, and serve hot.

   5 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags