Shakriyeh – lamb shanks and hot yoghurt stew
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Whenever there was a festive occasion, the Syrian women in my family would make this incredibly tender and flavoursome dish. The lamb is simmered until it is tender in aromatics, which infuses the meat with wonderful flavour. Syrian dishes are often made with yoghurt sauces. In this case the yoghurt is hot, and the most important part of the recipe is that it does not split in the cooking process. My mother insists that the yoghurt needs to be newly opened from its container, that you have to stir the yoghurt in one direction only and that you may not taste the yoghurt before it boils fully. I still follow these directions while making shakriyeh – and the yoghurt indeed never splits.
- Serves Six