Palestinian
Sumaghiyyeh
A Gazan Palestinian sumac stew, thick and tangy with tahini, chickpeas, tender meat, and chard. It is finished with a sizzling garlic and dill-seed taqliya and traditionally served in a shallow dish with warm bread.
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Ingredients
- boneless lamb or beef stew meat, cut into small cubes200g
- cooked chickpeas3/4 cup
- Swiss chard leaves and tender stems, chopped150g
- small onion, quartered1
- whole dried sumac berries1/3 cup
- hot water, for soaking sumac2 cups
- tahini2 tbsp
- all-purpose flour1 1/2 tbsp
- garlic cloves, crushed4
- olive oil2 tbsp
- ground dill seed1 tsp
- dried red chili flakes1/2 tsp
- ground black pepper1/4 tsp
- salt1 tsp, or to taste
- flatbread, for servingas needed
Method
- Place the meat, onion, black pepper, and 1/2 teaspoon salt in a small pot, cover with water by 2 cm, bring to a boil, skim the foam, then simmer covered until the meat is tender, about 50 to 60 minutes.
- Meanwhile, put the whole sumac berries in a bowl with 2 cups hot water, rub them between your fingers, and let them steep for 20 minutes.
- Strain the sumac liquid through a fine sieve lined with cheesecloth, pressing well; discard the berries and let the liquid cool slightly.
- Remove the cooked onion from the meat pot and keep about 3/4 cup of the meat broth in the pot with the meat.
- Add the chickpeas and chopped chard to the meat and simmer for 8 to 10 minutes, until the chard is tender.
- In a bowl, whisk the tahini and flour with a little of the cooled sumac liquid until smooth, then whisk in the remaining sumac liquid.
- Pour the sumac-tahini mixture slowly into the pot while stirring constantly so it does not split or form lumps.
- Simmer gently, stirring often, for 10 to 12 minutes, until the stew thickens to a glossy, spoon-coating consistency; season with the remaining salt to taste.
- Heat the olive oil in a small skillet, add the crushed garlic, ground dill seed, and chili flakes, and fry until the garlic is fragrant and just golden.
- Stir the hot garlic taqliya into the sumaghiyyeh and simmer for 2 minutes more.
- Spoon into a shallow serving dish and let it settle for a few minutes; serve warm or at room temperature with flatbread.
Common questions
Can I substitute the lamb or beef with something else in Sumaghiyyeh?
Yes. Bone-in lamb gives the richest flavor, but beef stew meat works well. For a lighter version, use chicken thighs, though the broth will be less deep. You can also make it vegetarian by replacing meat with mushrooms and extra chickpeas.
How long does Sumaghiyyeh take from start to finish?
Plan for about 1 hour 30 minutes to 2 hours. The meat needs 50 to 60 minutes to become tender, the sumac needs 20 minutes to steep, and the chard and chickpeas need about 8 to 10 minutes.
What are the most common mistakes when making the tahini-sumac sauce?
The biggest mistake is adding the hot sumac liquid too fast, which can make the tahini seize or turn grainy. Whisk in a little first to smooth it out, then add the rest slowly while stirring the pot constantly.
How should I store leftover Sumaghiyyeh, and does it thicken after chilling?
Store leftovers in an airtight container in the fridge for up to 3 days. It will thicken as it cools because of the tahini and flour. Reheat gently with a splash of water or broth, stirring often to keep it smooth.
What is the best way to serve Sumaghiyyeh?
Serve it warm, usually in shallow bowls, with a drizzle of olive oil on top if desired. It’s great with warm pita or flatbread for scooping. A side of sliced onions, pickles, or fresh herbs works well too.