I’m going to be honest right from the start. This soup really is 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?
- 3 tablespoons olive oil, divided
- 1½ to 2 lbs (680 to 910 g) red meat (lamb, beef, or bison), trimmed of fat and cubed
- Water, to cover the meat
- 2 beef bouillon cubes
- 1 bay leaf
- 4 cloves garlic, crushed using a mortar and pestle
- 32 oz (910 g) plain, low-fat yogurt
- 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water to form a slurry
- Salt to taste
- Prepared rice, for serving (topped with toasted nuts, if desired)
- Heat 2 tablespoons oil in a 5-quart pot over medium-high heat. When the oil starts to ripple, add the meat and let it brown on one side (about 3 to 5 minutes) before stirring it. Stir the meat and add just enough water to cover it (about 3 cups/710 ml). Add the bouillon cubes and bay leaf. Bring it up to a boil, then turn it down to a simmer and cook (covered) until the meat is tender, about 45 to 60 minutes, stirring occasionally and adding water if necessary (you should have about 2 cups/475 ml of water left in the pot after cooking the meat).
- Add the yogurt and cornstarch slurry to the meat. Cook over low heat until it comes to a simmer, stirring continuously in one direction with a wooden spoon.
- Heat the remaining 1 tablespoon oil with the crushed garlic in a small skillet over low heat for 2 to 3 minutes, stirring constantly. Add the sauteed garlic to the soup.
- Taste the soup and add salt as desired.
- Serve with prepared rice.