This sumagiyya recipe is a recognition for my auntie, An’am Dalloul, who was killed in an Israeli airstrike in November 2023. She was known in my family for this conventional Gazan stew overflowing with sheep, chickpeas, and chard, which she’d frequently make for Eid.
While any assortment of chard will do, rainbow chard will loan the completed dish a pleasant pinkish tone. Entire sumac berries can be bought on the web (if inaccessible, substitute ground sumac in sync 2 and bring just to a stew prior to soaking; try not to strain). Cooked tahina (otherwise known as red tahina or tahina hamra), which has a profound, nutty flavor, can be found at some specialty merchants, however normal tahini can be utilized in its place. In the event that you have a low capacity to bear heat, seed the chiles. Sumagiyya is superb presented with olives, cut radishes, red chile glue, warm Arabic bread, and grouped pickles.
Highlighted in “A Food Under Attack” by Laila El-Haddad.
Guidelines
Stage 1
Make the stock: In an enormous pot, cover the meat with 8 cups of water and heat to the point of boiling, skimming any rubbish that ascents to the surface. Add the allspice, peppercorns, cardamom, straight leaf, cinnamon stick, and onion. Turn the intensity down to keep major areas of strength for an and cook until the sheep is delicate, around 2 hours. Place a sifter over a huge bowl and strain, holding the meat and stock and disposing of the flavors. Clear out the pot and return it to the oven.
Stage 2
Make the stew: In a little bowl of water, wash the sumac berries with your hands to eliminate any coarseness. Utilizing an opened spoon, move them to a pan and cover with 3 cups of water. Heat to the point of boiling and keep bubbling until the fluid has decreased by about around 50% of (the berries won’t relax), around 10 minutes. Eliminate from the intensity and put away to soak until tepid, around 30 minutes. Strain into a little bowl and dispose of the berries. Speed in the flour until smooth.
Stage 3
To the unfilled pot, add the oil and onion and turn the intensity to medium. Cook, mixing periodically, until delicate and starting to brown, 7-9 minutes. Mix in the chard and cook until dazzling green and shriveled somewhat, around 5 minutes. Add 1 teaspoon of salt, the chickpeas, and saved stock and sheep and heat to the point of boiling. Bring down the intensity to keep a stew and cook for 10 minutes more.
Stage 4
In the mean time, utilizing a mortar and pestle, coarsely grind together the dill seeds, chile drops, and ½ teaspoon of salt. Add the garlic cloves and green chiles and pound to a coarse glue. Mix the glue into the stew alongside the ground sumac, coriander, and sumac-flour blend.
Stage 5
Return the stew to a stew. In a bowl, whisk together a ladleful of the stock and the tahini, then mix the blend into the stew and stew until thickened somewhat, 3-5 minutes.
Stage 6
To serve, spoon the stew into serving bowls and serve warm or at room temperature finished off with Aleppo pepper (whenever wanted), sumac, and a shower of oil.