Photograph of the finished Sumagiyya

Middle East · Hầm cải sumac kiểu Gaza Sumagiyya

Sumagiyya

2 hr Hands-on time + 8 hr 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 15.5 oz
  • Photograph of Chickpeas Chickpeas 5.6 oz
  • Photograph of Rainbow chard Rainbow chard 12.7 oz
  • Photograph of Sumac powder Sumac powder 1.7 oz
  • Photograph of Sesame sauce Sesame sauce 2.8 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chilli Chilli 4
  • Photograph of Dill Dill 0.6 oz
  • Photograph of Flour Flour 1.1 oz
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Salt Salt 0.4 oz

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.

Start cooking