Shakriyeh (yoghurt stew recipe)


The people of the Middle East love their yoghurt. A bowl of yoghurt is often on the table as a side dish at dinner, and at breakfast and supper labaneh yoghurt cheese is never missing. Shakriyeh is a dish in which the yoghurt is boiled with meat to make a tasty yoghurt stew. To Westerners it may seem a bit weird, boiling yoghurt(?!), but you will find that this dish is really delicious – and perhaps afterwards you may want to try some Turkish yoghurt soup! Another Levant dish using the same yoghurt base is Sheikh al-Mahshi: stuffed courgettes stewed in yoghurt – yam!

Shakriyeh (yoghurt stew recipe)Prep time: 30 mins Cook time: 1 hr 30 mins Total time: 2 hrs 0 minShakriyeh (yoghurt stew recipe)


  • 1 container of yogurt
  • 1 egg
  • 1 tablespoon of corn starch
  • 3 lamb shanks
  • 1 onion cut into 4
  • 2 cinnamon sticks
  • 6 cloves
  • 5 cardamon pods
  • 2 bay leaves
  • salt to taste
  • vermicelli rice

  1. Start off by boiling lamb shanks in a pressure cooker. I leave the bone in (some people don’t) and yes that is the silver skin still on the shank. Don’t fret my dear ones, once you boil these shanks the silver skin will come off and the meat will stay in tact while it boils because of it.
  2. once the meat comes to a boil and the scum is removed i add in an onion, salt and these spices
  3. in a big pot with a strainer over it add in yogurt, 1 egg (i leave the egg yolk in but some people only use the egg whites) and corn starch.
  4. after the yogurt starts getting warm add in the lamb broth. This amount it up to you because some people like their yogurt very white so they don’t add much in but i like my yogurt to taste good so i add in a few cups of the broth.
  5. when the meat has cooled down enough for you to handle it (but not cold otherwise you wont be able to get the silver skin and fat off) i remove the meat from the bone
  6. Serve with vermicelli rice and cracker black pepper


Serving size: Medium


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