Arabic recipesMain dishes
Syrian Shakriyeh: Tender Lamb in Velvety Yogurt Sauce
Shakriyeh is a beloved Damascene holiday dish featuring fork-tender lamb chunks and whole pearl onions simmered in a warm, silky sauce of whole-milk yogurt and Syrian labneh. Served alongside buttery vermicelli rice toasted in ghee, it anchors Friday family lunches and Eid tables across the Levant.
Also known as:Damascene shakriyeLevantine lamb cooked in yogurtSyrian cooked yogurt stew
Servings6
Prep time20 min
Cook time75 min
Ingredients
Add ingredients to cart- 800 g boneless lamb shoulder or shank cut into large chunks
- 12 whole peeled pearl onions or small shallots
- 4 bruised cardamom pods, 2 bay leaves, 1 small cinnamon stick, and 1/2 tsp seven-spice
- 1 kg full-fat plain yogurt plus 250 g creamy Syrian-style labneh
- 2 level tbsp cornstarch dissolved in 100 ml cold water
- 450 ml strained hot lamb stock from cooking the meat
- 1 tbsp ghee (samna), salt, white pepper, and dried mint or toasted nuts to finish
Preparation Steps
- 1Cover the lamb with cold water, bring to a boil and skim thoroughly, then add cardamom, bay leaves, and cinnamon and simmer gently covered for 55 minutes, adding the pearl onions for the final 15 minutes.
- 2Lift out the tender meat and whole onions and strain the aromatic stock through a fine sieve.
- 3In a clean heavy pot off the heat, whisk the cold yogurt, Syrian labneh, dissolved cornstarch, and salt until completely smooth.
- 4Place over medium heat and stir continuously in one single direction with a wooden spoon until the yogurt comes to a gentle boil, then ladle in the hot lamb stock gradually.
- 5Return the lamb, pearl onions, and a pinch of white pepper to the sauce, simmer uncovered for 12 minutes, drizzle with warm ghee, and serve with vermicelli rice.
