์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Syrian Shakriyeh
Shakriyeh is a comforting and creamy yogurt-based stew, traditionally made with tender slow-cooked lamb or beef, infused with warm spices, and enriched with a velvety yogurt sauce. It's a celebration of Syrian flavors, often served with fluffy rice.
๐ง ์ฌ๋ฃ
- 6 pieces Lamb shanks(trimmed of excess fat, or bone-in lamb shoulder cut into medium-sized pieces)
- 12 cups Water
- 2 large Yellow onion(peeled and quartered)
- 3 Bay leaves
- 10 Green cardamom pods
- 2 Cinnamon sticks
- 0.5 tsp Whole allspice
- 0.5 tsp Whole cloves
- 0.5 tsp Black peppercorns
- 2 tsp Salt(divided)
- 2 tsp White pepper(divided)
- 4.4 lbs Plain yogurt(preferably full-fat, fresh from container)
- 1 Egg
- 2 tbsp Corn flour
- 1 tbsp Olive oil
- 5 cloves Garlic(chopped)
- 1 tbsp Dry coriander leaves
- 6 oz Vermicelli
- 13 oz Short grain or Egyptian rice(rinsed)
- 1.75 oz Pine nuts(toasted)
- 5 Spring onions(cleaned, for serving)
- 12 Radishes(cleaned, for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Place lamb shanks in a large pot with 12 cups of hot water. Add quartered onions, bay leaves, cardamom pods, cinnamon sticks, allspice, cloves, 1 tsp salt, and 1 tsp white pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until lamb is fork-tender. Skim off any foam or fat that rises to the surface. Remove lamb from broth and set aside. Strain the broth and reserve 2 cups for the yogurt sauce.
- 2
While the lamb is cooking, heat 1 tbsp olive oil in a separate pan over medium heat. Sautรฉ chopped garlic until golden brown, then set aside.
- 3
In a large pot, whisk together 4.4 lbs plain yogurt, 1 egg, 2 tbsp corn flour, the remaining 1 tsp salt, and 1 tsp white pepper. Gradually whisk in 2 cups of the reserved lamb broth. Cook over low heat, stirring constantly, until the mixture comes to a simmer. Cook for another 2 minutes after it boils, then remove from heat.
- 4
Add the cooked lamb shanks to the yogurt sauce. Stir in the sautรฉed garlic and 1 tbsp dry coriander leaves. Let it simmer gently for 5-10 minutes to allow flavors to meld.
- 5
Prepare rice and vermicelli according to package directions. Toast pine nuts in a dry pan until golden.
- 6
Serve shakriyeh hot, garnished with toasted pine nuts. Serve with rice, fresh spring onions, and radishes on the side.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure yogurt is fresh and stirred in one direction to prevent splitting.
- โDo not taste the yogurt mixture before it fully boils.
- โLamb shanks provide the most tender and flavorful meat for this dish.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Beef can be used instead of lamb, though it may not be as tender.
- Add a pinch of ground cinnamon or nutmeg to the yogurt sauce for extra warmth.