I’m going to be honest right from the start. This soup is really an acquired taste. The first time I had it, not only did I think the very idea of it was strange (it’s basically yogurt soup), but I didn’t like how it tasted either (it was tangy!). I was able to spend quite a bit of time in the Middle East when my hubby and I first married…and the longer I stayed the more my tastes changed. It was right around the time I started enjoying slimy green soup that I also started to like Shakriya. Even though Mike and I no longer live in the Middle East we regularly eat (and love) this dish.
Have you ever tried Shakriya? If so, did you like it the first time you had it?
(Yield: About 6-8 servings)
3 TB olive oil, divided
1 1/2 to 2 lb meat (beef or lamb), trimmed of fat and cubed (I like to use a boneless beef sirloin steak for this)
2 beef bouillon cubes
1 bay leaf
4 cloves garlic, crushed
32 oz plain, low-fat yogurt
2 TB cornstarch
Salt to taste
Prepared rice (optional, for serving)
In a 5-quart pot with a lid, heat 2 TB of oil over medium-high heat. When the oil starts to ripple, add the meat and let it brown on one side before stirring it (about 3-5 minutes). Stir the meat and add just enough water to cover (about 3 c), then add the bouillon and bay. Bring it up to a boil, then put the lid on, and turn it down to a simmer. Cook for about 45-60 minutes or until the meat is tender, stirring occasionally and adding water if necessary (you should have about 2 c of water left in the pot after cooking the meat).
Mix the cornstarch with 2 TB cold water to form a slurry. Add the yogurt and cornstarch slurry to the meat and cook on low heat until it comes up to a simmer; shut off the heat.
In a small pan, heat the remaining tablespoon of oil with the crushed garlic over low heat for 2-3 minutes, stirring constantly. Add the garlic to the soup. Season to taste with salt; serve with prepared rice if desired.