Sumaghiyyeh
Sumaghiyyeh, from above
Non vegGaza

Sumaghiyyeh

Beef, chard and chickpeas in a deep red sumac and tahini sauce. Gaza's festive stew.

120 minTime
34 gProtein each
mediumSpice
The sumac stew2 chapters · 1 min read

Make it your way

Grandma's waySumac, chard, beef, chickpeas and tahini with dagga.
The original
467kcalsame
34 gproteinsame
8 gfibresame
120minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef600 g, small cubes
Spinach500 g chard or spinach, chopped
Sumac½ cup whole or coarse sumac
Tahini¼ cup
Chickpeas, boiled1 cup cooked
Maida (all-purpose flour, plain flour)3 tbsp
Garlic6 cloves
Dill leaveshandful (or 1 tsp dill seed)
Green chilli3
Olive oil¼ cup
Saltto taste
Water1 litre

Method

4 steps
  1. 1Simmer the beef in salted water, skimming, until tender. Keep the broth.
  2. 2Soak the sumac in 2 cups warm water for 30 minutes, then rub and strain, keeping the red liquid. Whisk it with the flour and tahini.
  3. 3Wilt the chard, then add to the beef with the chickpeas. Stir in the sumac paste and simmer, stirring, until thick.
  4. 4Pound garlic, dill and chilli with salt, fry briefly in the olive oil and stir in. Cool to room temperature.
Serve it like this

Serve at room temperature in shallow bowls, drizzled with olive oil, with plenty of bread to scoop.

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Make it a meal

What goes with Sumaghiyyeh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Pita gyros60 min
On the side Avial35 min
On the side Bagara baingan50 min
To drink Sol kadhi40 min
Something sweet Kunafa75 min
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