Fogaiyya (Stew from Gaza City)
Gazawi Fogaiyya, a dish symbolizes resilience, is made up of a combination of meat chunks, chickpeas, rice, and Swiss chard. Gazans created this wholesome dish to warm them in winter and satisfy their hunger!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil of choice
- ½ a large yellow onion
- 2 whole cloves
- 5 cardamom pods
- 2 dried bay leaves
- 1 cinnamon stick
- 1 teaspoon black pepper
- ¼ teaspoon turmeric
- 8 cups hot water
- 1 pound beef (or lamb stew meat)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion
- 7 cups Swiss chard (chopped into small pieces (1 large bunch, stems removed))
- 1 cup cooked hummus beans (rinsed)
- ½ cup calrose rice (washed)
- 6-8 cups reserved broth (depends on the desired consistency)
- ¼ cup lemon juice
- salt (to taste)
- 1 tablespoon extra virgin olive oil
- 5 garlic cloves
Instructions
- 1
To Make the Broth
- 2
Heat up the 2 tablespoons of olive oil along with the chopped onion.
- 3
Add the beef chunks along with the spices and sauté until browned.
- 4
Once browned, add the 8 cups of hot water, and let it come to a boil.
- 5
Boil for 5 minutes before covering and simmering on medium low for 30-45 minutes, or until the beef is tender.
- 6
Drain the broth and set aside, do not discard.
- 7
To Make the Fogaiyya Stew
- 8
Sauté the chopped onion in the olive oil.
- 9
Add in the cooked and strained beef, the chopped Swiss chard, and the rinsed chickpeas.
- 10
Add the washed rice.
- 11
Add 6-8 cups of reserved broth (depending on the consistency you like) and mix.
- 12
Adjust the salt to taste, let it come to a boil before simmering on medium-low heat for another 15-20 minutes.
- 13
Once done, add in the lemon juice.
- 14
To Make the Tasha
- 15
In a separate pan, fry the garlic cloves in the tablespoon of olive oil until golden.
- 16
Add the stew and mix well.
- 17
Serve with extra lemon and shatta!