19/05/2026
Shakriyeh done right.
Creamy, rich, and irresistible. 🤍🔥شاكرية 🇸🇾، كريمية ، غنية و بتشهي القلب ❤️.
📝 Ingredients 🛒:
For the meat:
3.2 kg lamb shanks
4.5 L water
6 bay leaves
14 cardamom pods
2 cinnamon sticks
2 onions 🧅
For the yogurt mixture:
4 liters goat yogurt 🐐
6 tablespoons cornstarch,(I use cornstarch if the goat yogurt is store-bought or has a thinner consistency.)
(1 tablespoon = 20 ml)
2 cups hot meat broth
Salt to taste
For garnish:
Toasted nuts 🥜✨.
Instructions ✏️:
1️⃣ Sear the meat:
Heat a large pot over high heat and sear the lamb shanks in two batches on both sides until lightly browned.
2️⃣ Add water and aromatics:
Add 14 cups of room-temperature water, cover the pot, and bring it to a boil over high heat.
Skim off the foam as it rises, then add the bay leaves, cardamom pods, cinnamon sticks, and onions.
3️⃣ Cook the meat:
Cook on high heat for 1 hour.
Then add 4–5 cups of hot water, reduce the heat to medium, and simmer for another 30 minutes or until the meat is fully tender.
4️⃣ Prepare the yogurt mixture:
In a separate pot, whisk the goat yogurt and cornstarch together while cold until fully dissolved.
Place the pot over medium heat and stir continuously for about 15 minutes until the yogurt starts to warm up.
Add 2 cups of hot meat broth, and keep stirring over medium heat until the yogurt comes to a gentle boil (about 10 minutes).
5️⃣ Combine yogurt and meat:
Add the cooked meat to the yogurt mixture, season with salt, and let it simmer over low heat for 20 minutes to bring everything together.
6️⃣ Serve:
Serve the Shakriyeh with vermicelli rice and garnish with toasted nuts on top 🥜✨
