The Syrian Yogurt Stew Secret: How a Pressure-Cooked Lamb and Egg-Stabilized Sauce Makes Shakriyeh
A heartfelt recreation of a traditional Syrian yogurt stew (Shakriyeh) passed down from the creator's mother. The video walks through pressure-cooking spiced lamb shoulder with whole aromatics, then carefully building a stable yogurt sauce using eggs and cornstarch — served over Arabic rice. A must-watch for anyone curious about Middle Eastern comfort food.
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#slow cooked #comfort food #traditional #Syrian cuisine #family recipe #Middle Eastern #pressure cooker #egg-stabilized sauce #lamb #yogurt stew #stovetop #shorts
🧾 Ingredients
- 14 lbs beef or lamb with bones (lamb shoulder recommended)
- 24-6 pods cardamom
- 32 bay leaves
- 44-6 pieces cloves
- 51 tsp peppercorns
- 61 star anise
- 71 large onion
- 850 oz plain full-fat yogurt
- 92 eggs
- 102-3 tbsp cornstarch
- 11Salt to taste
- 12Arabic rice (for serving)
- 13Fresh cracked black pepper (for serving)
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