Sumakiyyah (Palestinian Sumac Stew, aka Sumaghiyyeh)
Sumakiyyah, or Sumaghiyyeh recipe. This is an old, traditional, rustic Palestinian sumac stew synonymous with Gaza. Find out how to make it.
- Prep time
- 20 min
- Cook time
- 1 hr 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 500 g stewing beef or lamb
- 5 tbsp EV olive oil
- 750 ml water or chicken stock (I find beef stock adds too much flavour, see Notes below)
- 2 bay leaves (optional)
- 500 g chard
- 1 large onion (about 250 g (8.8 oz) pre peeled weight)
- 400 g chickpeas in water from a can (this is a large can in the UK)
- salt (as needed)
- freshly ground black pepper
- 6 tbsp sumac
- 250 ml very hot water (doesn't want to be boiling, just off the boil, see Notes below)
- 250 ml room temperature water
- 4 tbsp AP flour
- 100 g tahini (homemade recipe in article above)
- 1 tsp toasted sesame oil
- 3 tbsp dill seeds (or 1 handful fresh, or 1 Tbsp fennel or caraway seeds)
- 1-2 tbsp chilli flakes (depends on how hot you'd like it)
- 6 medium garlic cloves
- 2 tbsp EV olive oil
- EV olive oil (as desired)
- sumac (as desired)
- chilli flakes (as desired)
- a few chickpeas (from the can)
Instructions
- 1
Cut up your beef or lamb into bite-sized pieces if not bought ready cut.
- 2
Heat 2 Tbsp olive oil in a pan and brown the meat for 3-4 minutes over medium-high heat. If your saucepan isn't big enough, do it in 2 batches.
- 3
Pour the water (or stock) in and bring to a boil. If using a stockpot or stockcube, just drop it in with the water. See Notes below.Add the bay leaves, if using.
- 4
Skim off excess foam/scum that rises to the top. Then stir, cover with a lid, reduce heat to low and simmer for 1 hour until the meat is soft and fully cooked.This will depend on the cut and size of your meat. You may need 1½ hours.
- 5
Put the kettle on and tip the sumac into a large jug or bowl (you'll be adding 1 more cup of water and tahini to it later).
- 6
When the water's boiled, count to 10 slowly, then pour 250ml (1 cup) of the very hot water on the sumac. Stir, and set aside.
- 7
Cut off and discard the tough white stems of the chard, see video on how I do this.Pile the leaves on each other, then roll into a chiffonade. Slice the chard rolls into thin strips. You'll want to do this in 2 batches (2 rolls of leaves) for easier cutting.
- 8
Peel the onion and chop it up finely. You can do this by hand or in a food chopper.
- 9
Peel and finely chop the garlic too. We'll be pounding it later with the dill.
- 10
Rinse and drain the chickpeas well.
- 11
Since I always make fresh tahini when needed, this is when I get it done. You can do that, if you'd like to, or do it days/weeks earlier or use shopbought.
- 12
When the sumac has been soaking for 30 minutes, top it up with 250 ml (1 cup) of room temperature water and stir to mix.
- 13
Tip in the flour, in 3 additions, and whisk well between each addition. Then continue whisking for a minute or so until it's lump free. Shouldn't take too long.
- 14
Pour in the tahini and sesame oil and mix well. Set aside.
- 15
When the beef is done cooking, it's time to cook the whole dish.Heat 3 Tbsp of olive oil on medium heat and fry the onions for 2 minutes.
- 16
Add the chard, stir well, cover and leave to steam for 1 minute.
- 17
Tip in the cooked beef, along with any liquid and stir to mix.
- 18
Add most of the chickpeas, saving a few for garnishing. Stir.
- 19
Pour in the sumac and tahini mix, stirring well to mix. If you've only used water, add ⅛ tsp of salt. If you've used stock, leave it out for now.Even if your sumac has salt, you'll need this tiny amount.Bring everything to a simmer, reduce heat to medium-low and leave to simmer, uncovered, for 10 minutes, while you get the tempering ingredients done.
- 20
Pound the dill seeds and chilli flakes until semi-fine. Don't worry to much here on how fine it needs to be. You are pounding them more to release the aroma and oils.You could also use a spice mill or food chopper here.
- 21
Add the garlic and pound for another minute or so.
- 22
Heat 2 Tbsp of olive oil in a small frying pan on medium-low and fry this pounded spice mix for 30 seconds.
- 23
Tip the spiced oil into the sumakiyyah and stir well. Finish with some freshly ground black pepper.Taste the stew and add a little more salt if necessary.
- 24
Divide into individual bowls and drizzle a little olive oil all over.
- 25
Sprinkle a little more sumac and chilli flakes and top with a few chickpeas. Canned chickpeas are fine eaten straight from the can.Enjoy it with some bread, as described in the article above.