Shakriyah with Rice

Ingredients

• 1 kg plain yogurt
• 250 g stewing meat pieces (called "mowzat" — usually taken from veal shank)
• Salt
• Cinnamon sticks
• 1 onion
• Garlic 5 cloves
• Water for boiling the meat
• 5 tablespoons cornstarch
• 1 teaspoon dried mint
• For the fluffy rice:
• 2 cups rice
• 1/2 cup vermicelli
• 4 cups water

Method

1. First, start by boiling the meat with the aromatics. Put the meat in a pressure cooker over the heat with two cinnamon sticks, an onion and salt; cover with water and pressure-cook for 15 minutes. If using a regular pot, you may prefer not to add salt until the meat is tender — it cooks faster that way.
   Timers: 15 min
2. In a second pot, combine 1 kg yogurt with 5 tablespoons cornstarch and 2 cups of water, mixing well while cold. Then place the pot over low heat and stir constantly until the yogurt is well heated.
3. When the meat is cooked, take a cup or two of the cooking liquid and add it to the yogurt in batches, stirring continuously.
4. When the mixture is smooth and comes to a boil, add the cooked meat pieces and let them simmer in the yogurt until the stew thickens slightly.
5. Finely chop the garlic and fry it in oil until softened and lightly browned, then add it on top of the yogurt along with a small sprinkle of dried mint and remove from the heat.
6. Serve the Shakriyah with the fluffy rice.
7. This delicious, easy recipe is from a friend and cook of the site
8. Terez Qadri Abu Hanna
9. Click her name to visit her page and find more of her delicious recipes
10. Rice with Chicken is another successful recipe by Terez — give it a try
11. For more tasty recipes from Terez see Italian focaccia bread
12. Greek chicken with yogurt sauce from Terez's wonderful recipes — try it