Sumagiyya

Method

1. 1 Soak the sumac powder in boiling water for 30 minutes, then filter out the reddish, sour liquid, discarding the solids.
2. 2 Simmer sliced beef with chickpeas that have been soaked for 60 minutes until tender.
3. 3 Finely chop the rainbow chard and sauté it in olive oil for 5 minutes until lightly cooked.
4. 4 Grind garlic, chili peppers, and cumin seeds with salt to make dagga paste.
5. 5 Mix the flour and sesame paste into the sumac, pour it into the pot with the meat and vegetables, stir well, and simmer for 25 minutes until thickened.
6. 6 Add dagga sauce, cook for another 5 minutes, then let cool slightly and serve with flatbread.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 2: simmer the beef and chickpeas under high pressure for 20 minutes, then release the pressure naturally for 15 minutes; the sumac, kale, and flour mixture from step 5 should continue to simmer with the lid open for 25 minutes until thickened.