Shakriyeh
Shakriyeh is a dish from traditional Damascene cuisine, in which yogurt, not tomatoes, forms the base of the sauce — a distinctive mark of Syrian cuisine compared to its Mediterranean neighbors. The technique of stabilizing yogurt with cornstarch and egg so it can simmer without curdling is a skill passed down through generations, considered the test of an experienced Syrian cook. The name derives from the Arabic word for "grateful" or "thankful," reflecting the dish's status as a warm, nourishing staple, often cooked for guests or family occasions. While similar versions exist in Lebanon and Jordan, the Syrian version stands out for its generously fried garlic and ground coriander sprinkled right before serving.
Tender lamb
Lamb pieces slow-cooked until they fall apart easily.
Yogurt sauce
Thick yogurt stabilized with cornstarch, simmered without curdling.
Served with rice
White pilaf rice, scented with butter and cinnamon.
Garlic and coriander
The sauce is finished with fried garlic and dried coriander.
Ingredients 4 servings
- 800g bone-in lamb, cubed
- 1kg thick yogurt
- 2 tbsp cornstarch
- 1 egg
- 4 garlic cloves
- 2 tbsp butter
- 1 tsp ground dried coriander
- 300g rice
- 1 tsp cinnamon
- Salt
- 1 onion
How to make it
- 1BOIL LAMB: Boil the lamb with onion and salt in water for 1 hour until tender, then reserve the broth.
- 2PREPARE YOGURT: Mix the yogurt with cornstarch and beaten egg, to prevent curdling during cooking.
- 3COMBINE: Gradually pour the warm lamb broth over the yogurt mixture, stirring constantly.
- 4SIMMER SAUCE: Place the mixture over low heat and simmer, stirring continuously in one direction, until it thickens.
- 5ADD MEAT: Add the cooked lamb pieces to the yogurt sauce and let it simmer gently for 10 minutes.
- 6FRY GARLIC: Fry the crushed garlic in butter until fragrant, add the ground coriander.
- 7FINISH: Pour the garlic mixture over the stew right before serving, alongside pilaf rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
