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Shekriyeh or Yogurt Beef Stew (serves 4-5people)

Updated: Sep 15, 2021

By: Sabine Saoud Matli RD, FAND


2lbs 2%yogurt

1 medium onion chunks

2 tsp corn starch

2 tbsp salt

Beef stew meat (see recipe below)


In a pot pour yogurt and salt, whisk them together until smooth( before) you place on the heat). In the empty yogurt container add corn starch and 1/2 cup water whisk together and pour into the pot. Whisk all together then place the pot on the stove medium heat and keep whisking. When the bubbling starts, add onions and meat chunks with a little bit of the stock Don’t add a lot of the stock because it darkens the yogurt stew. Keep on low heat and mix until the onions are soft. Then turn off the heat and enjoy with a helping of the Bulgur with vermicelli from the previous blog.

How to cook meat for all stews:

In pressure cooker:

Cut 1 large onion into big chunks

3 tsbp olive oil

5 Bay leaves

8 cloves

3 cinnamon sticks

3 dried lemon

2 lbs Cows calf muscle ( from the butcher) you can use Sirloin steak or any stew meat as well comes out very soft

Sauté the onions in olive oil for a minute then add the meat. Let the meat brown. Then add the rest of the ingredients cover all with water. Close the pressure cooker. When it starts whistling time 45minutes. (my pressure cooker takes that long but others are different check your manual.

Note: you can prepare this ahead of time and have it ready in the fridge for when you decide to make it.

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