Wasfetna

Shakriyeh

Tender lamb in a warm, silky yogurt sauce over white rice — a comforting Friday family dish.

Shakriyeh
Cooking time
1 hr 30 min
Hands-on time
35 min
Free time
1 hr
Difficulty
Medium
Cuisine
Levantine
Calories
660
Contains
Dairy, Eggs

Shakriyeh is a cousin of the Levantine Mansaf: yogurt cooked until it becomes a silken sauce that embraces the meat. A calm and comforting dish, the only challenge is a single moment—to boil the yogurt without it curdling—after which everything is easy.

Before you start

  • Before startingTake the yogurt and egg out of the refrigerator 30 minutes beforehand; similar temperatures reduce the likelihood of curdling.
  • Prep aheadThe meat can be boiled a day in advance and kept with its broth in the refrigerator, then reheated before being added to the yogurt.

Ingredients

5people

Amounts follow the number of people

For the meat

For the yogurt sauce

For eight servings, increase the meat and yogurt by half and use a wide pot to make stirring easier.

Shopping list

Equipment

  • Wide pot — The yogurt is whisked in it cold, before it touches any heat at all.
  • Hand whisk — Stirring in one direction without stopping is what keeps the yogurt from splitting.
  • Small pan — For the tempering: garlic in ghee until golden.

Method

  1. Boil the meat with the onion, cardamom and bay leaf until cooked, and keep a cup of the broth.

    1 hrYou can walk away
    You’ll know it’s ready when

    The meat is tender and the broth is clear.

    Tip: Remove the foam at the beginning of boiling and keep the broth hot.

  2. Whisk the yogurt with the dissolved cornstarch and egg in a cold saucepan until completely smooth.

    5 min
    You’ll know it’s ready when

    A smooth mixture without lumps.

    Tip: Pass the mixture through a sieve if any lumps remain.

  3. Place the pot on medium heat and stir in one direction without stopping until the first boil.

    10 min
    You’ll know it’s ready when

    It simmers with gentle bubbles and has thickened.

    Tip: This is the critical moment: stop stirring before it boils and the yogurt may split.

  4. Add the boiled meat and a cup of broth, and leave it on low heat for ten minutes.

    10 minYou can walk away
    You’ll know it’s ready when

    The sauce is like runny labneh and coats the spoon.

    Tip: If the consistency is too thick, thin it with a little hot broth.

  5. Fry the garlic in ghee until golden, then pour it over the Shakriyeh with a sprinkle of dried mint.

    3 min
    You’ll know it’s ready when

    The garlic smells fragrant without burning.

    Tip: Remove the garlic from the heat when it first turns golden brown, as it continues to brown in the ghee.

  6. Serve it hot over white rice or rice with vermicelli.

    2 min
    You’ll know it’s ready when

    The rice is plated and the hot Shakriyeh is spooned over it.

    Tip: Serve a little broth alongside the dish for those who prefer a lighter consistency.

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