Sumaghiyyeh
 | |
| Type | Stew |
|---|---|
| Place of origin | Palestine |
| Region or state | Gaza Strip, Palestine, and Turkey |
| Main ingredients | Sumac, sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans |
 Cookbook: Sumaghiyyeh  Media: Sumaghiyyeh | |
Sumaghiyyeh (Arabic: السماقية) is a Palestinian and Turkish dish, traditionally made on the Muslim Eid al-Fitr holiday but is particularly popular among the Gaza Strip's and Turkey's inhabitants throughout the year. It receives its name from the spice sumac.[1]
The ground sumac is first soaked in water and then mixed with tahina (sesame seed paste), additional water, and flour for thickness. The mixture is then added to sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans. It is seasoned dill seeds, chili peppers and garlic fried in olive oil, then poured into bowls to cool. After its finished, pita bread is used to scoop it.[1]
References
- 1 2 The Foods of Gaza al-Haddad, Laila, This week in Palestine. Turbo Computers & Software Co. Ltd. June 2006, Accessed on 2008-01-07.
External links
This article is issued from Wikipedia - version of the 10/23/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.