SYRIAN-STYLE SHAKRIYA WITH RICE
Pronounced "shack-ree-ay", this is a yogurt-based dish that can be made with beef, lamb, or chicken. If you decide to make with beef as I usually do, the meat must be boiled separately in beef stock for a minimum of 3 hours to make it melt-in-your-mouth tender for the best results. This dish is best paired with arabic-style rice and if preferred, a salad. I have tried this recipe with American and Greek style yogurts but they do give the best results. The American yogurt is not sour enough and forms little balls that separate out of the liquid and the Greek yogurt is often too thick and is not the right consistency. Arabic yogurt can be found in most Arabic or Halal grocery stores. Also, if making the rice, I usually use Ghee but if you cannot find it, butter is a good substitute. Margarine is not as it contains too much water and evaporates without doing its job, browning the vermicelli. Also, some find it easy to pre-blend the corn starch into the milk before adding it to the yogurt. Doing this will not harm the recipe. I have always used a non-stick pan. If you do not have one, be sure it does not stick to the bottom or burn by stirring quickly and consistantly and use a lower temperature. Be sure to soak the rice for at least 2 hours and wash it until its water is no longer cloudy before cooking.
Provided by Mustafas Cook
Categories One Dish Meal
Time 4h
Yield 13 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil meat in a stock pot until fork tender in broth or whatever seasings you usually use. Boiling time will vary depending on type of meat used and cut of meat chosen. Obviously, chicken will not take as long as beef or lamb. This step may take up to 3 hours.
- Get an 8 QT non-stick pot ready. In a blender, blend one container of yogurt, one tablespoon of corn starch, 1/2 cup of milk and one egg until well blended. Pour into waiting pot.
- Repeat with second container of yogurt.
- Place 8 QT pot on medium heat and stir continually until thickened. DO NOT LET IT BOIL! During this time, add the buillon cube, but crush it first to make sure it dissolves faster. You will know it is done when it is really starting to stick to the sides of the pan and coats a spoon. This step should be about 15 minutes.
- Salt the yogurt sauce to taste, but be careful not to cover its natural sourness. That is the heart of the dish. If you feel it may be a tad too thick, add some water, 1/4 cup at a time. This also helps if you have added too much salt. Add the meat to the yogurt sauce at this time.
- In a large pot with a tight-fitting lid, heat it just enough to melt the butter. Add the vermicelli and stir. Turn up heat so the vermicelli begins to "fry" and turn a golden-brown color. Remove from heat if it burns or gets too dark brown. This step should be about 5 minutes.
- Drain the white rice thoroughly and add it to the browned vermicelli, mixing them together well. Follow the cooking directions on the bag of rice from this point out. Salt to taste. This step should be about 30 minutes.
- To serve, place a generous helping of rice to one side of a shallow bowl and fill the other half of the bowl with the yogurt sauce and meat.
Nutrition Facts : Calories 1021.8, Fat 24.1, SaturatedFat 14.3, Cholesterol 132.8, Sodium 374.2, Carbohydrate 168.1, Fiber 3.4, Sugar 15.4, Protein 29.2
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H.M. ubaidullah sarkar
[email protected]I'm not usually a fan of chicken and rice dishes, but this Syrian-style shakriya with rice was a pleasant surprise. The flavors were amazing and the chicken was so tender. I will definitely be making this again.
BardAndBag By Yno
[email protected]This dish was a great way to introduce my family to Syrian cuisine. The flavors were amazing and the chicken was cooked perfectly. I will definitely be making this again.
ahmmed ahmmed
[email protected]I love trying new recipes from different cultures, and this Syrian-style shakriya with rice was no exception. The dish was easy to make and the flavors were amazing. I will definitely be making this again.
Ace Kyng
[email protected]This recipe is a keeper! The chicken was so tender and juicy, and the rice was perfectly cooked. The flavors were amazing and the dish was a hit with my family. I will definitely be making this again.
Ron raymond
[email protected]I'm always looking for new and exciting recipes to try, and this Syrian-style shakriya with rice definitely fit the bill. The dish was easy to make and the flavors were amazing. I will definitely be making this again.
Allah Big
[email protected]This was my first time making shakriya and it turned out great! The chicken was tender and juicy and the rice was fluffy and flavorful. I will definitely be making this again.
Brook Jones
[email protected]I made this dish for my family and they loved it! The chicken was tender and juicy, and the rice was perfectly cooked. The flavors were amazing and the dish was a hit. I will definitely be making this again.
Saood Saeed
[email protected]This recipe was easy to follow and the results were amazing. The chicken was cooked perfectly and the rice was fluffy and flavorful. I highly recommend this recipe.
BUDDHA SHRESTHA
[email protected]I've never had shakriya before, but I'm so glad I tried this recipe. It was absolutely delicious! The rice was perfectly cooked and the chicken was so flavorful. I will definitely be making this again and again.
Mhiz Kaosara
[email protected]This Syrian-style shakriya with rice was a hit at my dinner party! The flavors were amazing and the chicken was so tender. I will definitely be making this again.