Shakriyeh is a Syrian yogurt soup dish that consists of beef fillet, plain yogurt, and fried garlic seasoned with different spices & herbs. It has a mild sour flavor yet it is so aromatic it is best to serve with traditional basmati rice or Arabic vermicelli rice.

These dishes are usually made for special occasions like family gatherings, Ramadan iftar, or inviting guests to your house. Also, this is perfect to serve during winter since the soup will warm you up when feeling cold.

What is Shakriyeh?

The word Shakriyeh comes from the Arabic word "Shukr" meaning thankful which in my opinion could imply that we are thankful to make this delicious dish for our loved ones.

In this version, I added fried garlic to my soup which gives a mild garlicky flavor to balance the tanginess from the yogurt. For a finishing touch, we garnish shakriyeh with roasted pine nut or almonds before serving, but I don't do that since to me it doesn't make any difference with the flavor.

Recipe Ingredients

Here are the ingredients you will need to make a Shakriyeh recipe:

• Beef: I am using beef without bones since it is meatier and more convenient to eat. You can use either beef tenderloin or fillet, with each piece measuring 2-3 inches in size.
  
• Yogurt: This is the important ingredient you need to make this yogurt stew, and I am using full-fat plain yogurt. Do not use Greek yogurt, as it has a sweet flavor.
  
• Spices & Herbs: To enhance the flavor and aroma of this recipe, I used red onion, cardamom, cloves, allspice, a cinnamon stick, dry coriander leaves, and a beef bouillon cube.
  
• Garlic: I use chopped garlic, which I fry later to add a garlicky flavor. This will make the soup extremely delicious.
  
• Cornstarch: To ensure the soup isn't too watery, I use cornstarch mixed with ¼ cup of water to add a little thickness to it.
  
• Other Ingredients: Additionally, you will need olive oil to sauté the beef and garlic, water for boiling the beef, and salt and black pepper for seasoning.

SUBSTITUTION: Using bone-in beef will add richer flavor since simmering the bones will naturally release its gelatin or collagen enhancing the taste of the soup. Also, you can use dry mint leaves instead of coriander leaves if you prefer a mint flavor.

Step by Step Instruction

Here is the recipe instruction below which will take at least 50-55 minutes total to cook Shakriyeh:

• Firstly, I added olive oil to the pressure cooker before adding the beef fillet. Give a quick stir before pouring water.
• Once it started to boil, you will notice the beef is releasing a scum which you will need to remove them.
• After that, I added the spices (cinnamon stick, cloves, & cardamom), red onion, salt and black pepper.
• Cover the lid and put on the pressure release valve which you will need to cook the beef for 40-45 minutes in low heat to make it soft and tender.

NOTE: If you are cooking the beef in high heat, it will take only 35 minutes for it to be soft and tender.

• While waiting for the pressure cooker to be done, I sautéed the chopped garlic with olive oil in a separate pan.
• Gently stir till it turns light brown. Once done, I set it aside.

• After 40-45 minutes, I release the valve and wait till it is safe to open the lid of the pressure cooker. When the beef is already soft and tender, I separate the broth and meat in a separate bowl since I will be using them to make a yogurt soup.
• Next, I poured the plain yogurt and cornstarch-water mixture into a separate cooking pot and stirred gently.
• Once it started to simmer, I poured the beef broth into the pot.

• Next, I added the fried garlic and then stirred gently for several minutes before adding the beef fillet.
• After that, I added the dry coriander leaves for a herby flavor, which I stirred again before covering it with the lid. Let it simmer for 5-10 minutes on low heat to help absorb the flavors. If necessary, add salt and black pepper to taste before turning off the heat. This dish is best served warm

SERVING SUGGESTIONS: I serve this delicious Syrian yogurt soup with my basmati rice or any long-grain rice such as Lebanese Vermicelli rice. Also, for a balanced diet serve it with Arabic salad. You can also serve with other Middle Eastern salads such as Tabouleh or Fatoush salad. 

Important Tips

• Do not overcook the garlic since it will give a bitter taste.
• When pouring the plain yogurt & cornstarch-water mixture, you will need to stir gently in low heat to prevent curd formation.
• If you don't have a pressure cooker, you can boil the beef for 1.5 to 2 hours until it becomes tender.
• I don't advise to use Greek yogurt since it gives a sweeter flavor. But, if you are unable to find plain yogurt in your area, you can mix it with 3-4 tablespoons of lemon juice in a bowl to add a sour flavor before pouring it into the cooking pot."

Frequently Asked Questions

1. How long can Shakriyeh last in the fridge?
As long you store it in an air-tight container, it can last for up to 5 days before it gets spoiled. Do not store it in the freezer since it may ruin the texture of the yogurt by becoming grainy. 

2. What other meat I can use instead of beef?
You can use goat, veal shoulder, chicken breast, or lamb shank meat for this recipe.

3. Can I make this Syrian yogurt soup spicy?
Yes. You can add 2 pieces of green or red chilies, and then let it simmer for 10 minutes for it to infuse with the soup.

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