Shakriyeh is a Syrian yogurt soup dish that consists of beef fillet, plain yogurt, and fried garlic seasoned with different spices & herbs. It has a mild sour flavor yet it is so aromatic it is best to serve with traditional basmati rice or Arabic vermicelli rice.
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Yogurt is a popular ingredient used in Levantine cuisines which we use to cook delicious recipes. When I was in Jordan for a visit, I ate different yogurt dishes like the Jordanian Mansaf from my Grandparent's house, and the Syrian Shakriyeh in the restaurant. In Lebanon, they are more familiar with the term "Laban Immo" which is the same as the Syrian yogurt soup version since they both use the same ingredient.
These dishes are usually made for special occasions like family gatherings, Ramadan iftar, or inviting guests to your house. Also, this is perfect to serve during winter since the soup will warm you up when feeling cold.
What is Shakriyeh?
The word Shakriyeh comes from the Arabic word "Shukr" meaning thankful which in my opinion could imply that we are thankful to make this delicious dish for our loved ones.
This is a famous yogurt soup dish in Syria that has a tangy flavor from plain yogurt yet it isn't too sour since it is combined with beef broth. Also, it has a rich flavor because I added different spices & herbs like cardamom, cloves, cinnamon sticks, and allspice to enhance the aroma and taste.
In this version, I added fried garlic to my soup which gives a mild garlicky flavor to balance the tanginess from the yogurt. For a finishing touch, we garnish shakriyeh with roasted pine nut or almonds before serving, but I don't do that since to me it doesn't make any difference with the flavor.
Recipe Ingredients
Here are the ingredients you will need to make a Shakriyeh recipe:
- Beef: I am using beef without bones since it is meatier and more convenient to eat. You can use either beef tenderloin or fillet, with each piece measuring 2-3 inches in size.
- Yogurt: This is the important ingredient you need to make this yogurt stew, and I am using full-fat plain yogurt. Do not use Greek yogurt, as it has a sweet flavor.
- Spices & Herbs: To enhance the flavor and aroma of this recipe, I used red onion, cardamom, cloves, allspice, a cinnamon stick, dry coriander leaves, and a beef bouillon cube.
- Garlic: I use chopped garlic, which I fry later to add a garlicky flavor. This will make the soup extremely delicious.
- Cornstarch: To ensure the soup isn't too watery, I use cornstarch mixed with ¼ cup of water to add a little thickness to it.
- Other Ingredients: Additionally, you will need olive oil to sauté the beef and garlic, water for boiling the beef, and salt and black pepper for seasoning.
SUBSTITUTION: Using bone-in beef will add richer flavor since simmering the bones will naturally release its gelatin or collagen enhancing the taste of the soup. Also, you can use dry mint leaves instead of coriander leaves if you prefer a mint flavor.
Step by Step Instruction
Here is the recipe instruction below which will take at least 50-55 minutes total to cook Shakriyeh:
- Firstly, I added olive oil to the pressure cooker before adding the beef fillet. Give a quick stir before pouring water.
- Once it started to boil, you will notice the beef is releasing a scum which you will need to remove them.
- After that, I added the spices (cinnamon stick, cloves, & cardamom), red onion, salt and black pepper.
- Cover the lid and put on the pressure release valve which you will need to cook the beef for 40-45 minutes in low heat to make it soft and tender.
NOTE: If you are cooking the beef in high heat, it will take only 35 minutes for it to be soft and tender.
- While waiting for the pressure cooker to be done, I sautéed the chopped garlic with olive oil in a separate pan.
- Gently stir till it turns light brown. Once done, I set it aside.
- After 40-45 minutes, I release the valve and wait till it is safe to open the lid of the pressure cooker. When the beef is already soft and tender, I separate the broth and meat in a separate bowl since I will be using them to make a yogurt soup.
- Next, I poured the plain yogurt and cornstarch-water mixture into a separate cooking pot and stirred gently.
- Once it started to simmer, I poured the beef broth into the pot.
- Next, I added the fried garlic and then stirred gently for several minutes before adding the beef fillet.
- After that, I added the dry coriander leaves for a herby flavor, which I stirred again before covering it with the lid. Let it simmer for 5-10 minutes on low heat to help absorb the flavors. If necessary, add salt and black pepper to taste before turning off the heat. This dish is best served warm
SERVING SUGGESTIONS: I serve this delicious Syrian yogurt soup with my basmati rice or any long-grain rice such as Lebanese Vermicelli rice. Also, for a balanced diet serve it with Arabic salad. You can also serve with other Middle Eastern salads such as Tabouleh or Fatoush salad.
Important Tips
- Do not overcook the garlic since it will give a bitter taste.
- When pouring the plain yogurt & cornstarch-water mixture, you will need to stir gently in low heat to prevent curd formation.
- If you don't have a pressure cooker, you can boil the beef for 1.5 to 2 hours until it becomes tender.
- I don't advise to use Greek yogurt since it gives a sweeter flavor. But, if you are unable to find plain yogurt in your area, you can mix it with 3-4 tablespoons of lemon juice in a bowl to add a sour flavor before pouring it into the cooking pot."
Frequently Asked Questions
1. How long can Shakriyeh last in the fridge?
As long you store it in an air-tight container, it can last for up to 5 days before it gets spoiled. Do not store it in the freezer since it may ruin the texture of the yogurt by becoming grainy.
2. What other meat I can use instead of beef?
You can use goat, veal shoulder, chicken breast, or lamb shank meat for this recipe.
3. Can I make this Syrian yogurt soup spicy?
Yes. You can add 2 pieces of green or red chilies, and then let it simmer for 10 minutes for it to infuse with the soup.
📋 Recipe Card
Shakriyeh (Syrian Yogurt Soup)
Equipment
- 1 Pressure Cooker
Ingredients
For the Meat
- 1.5 pounds of beef tenderloin or fillet, cut into 2-3 inches size
- 1 large-sized red onion cut into 4 pieces
- 4 cardamom pods
- 6 cloves
- 1 small cinnamon stick 3 inches long
- 3 Bay Leaves
- 2 teaspoons of allspice
- 4-5 cups of water
- 1 beef bouillon cube
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 2 tablespoons of olive oil
For the Yogurt Soup
- 3 cups of plain yogurts
- 2 cups of Beef Broth from the pressure cooker
- 2 teaspoon of cornstarch
- ¼ cup of water to mix with cornstarch
- 5 cloves of garlic chopped
- 2 tablespoons of olive oil for sautéing the garlic
- 1 tablespoon of dry coriander leaves
- Salt and Black Pepper for taste if needed
Instructions
- Firstly, add olive oil to the pressure cooker before adding the beef fillet. Give a quick stir before pouring water.
- Once it starts to boil, you will notice the beef releasing scum which needs to be removed.
- After that, add spices (cinnamon stick, cloves, & cardamom), red onion, salt, and black pepper.
- Cover the lid and put on the pressure release valve. Let the beef cook for 40-45 minutes on low heat to make it soft and tender.
- While waiting for the pressure cooker to finish, sauté the chopped garlic with olive oil in a separate pan.
- Gently stir until it turns light brown. Once done, set it aside.
- After 40-45 minutes, release the valve and wait until it is safe to open the lid of the pressure cooker. When the beef is already soft and tender, separate the broth and meat into separate bowls since they will be used to make a yogurt soup.
- Next, pour the plain yogurt and cornstarch-water mixture into a separate cooking pot and stir gently.
- Once it starts to simmer, pour the beef broth into the pot.
- Next, add the fried garlic and stir gently for several minutes before adding the beef fillet.
- After that, add the dry coriander leaves and stir again before covering with the lid. Let it simmer for 5-10 minutes over low heat to help absorb the flavor. If necessary, add salt and black pepper for taste before turning off the heat.
- Serve it with basmati or Arabic vermicelli rice and Arabic salad.
Video
Notes
- Do not use greek yogurt since it makes the soup sweet. If plain yogurt isn't available, you can mix it with 3-4 tablespoons of lemon juice to add tangy flavor.
- If you don't have pressure cooker, you can cook the beef using ordinary cooking pot for 1.5 to 2 hours in low heat.
- SUBSTITUTION: dry mint leaves instead of dry coriander leaves.
- GARNISH: You can optionally add roasted pine nuts or almonds along on top of the soup, but I don't do that since it doesn't make any difference with the flavor.
Elisa
Love this Shakriyeh recipe, looks delicious and healthy. Never tried it before, so will make it soon. Thanks for sharing 🙂
DK
Wow - I've never heard of Shakriyeh before, but I'm so glad I found this recipe! The meat is so tender and the soup is absolutely delicious!
Ann
I've never hear of this dish before. But I love trying new things from different cultures. Thanks!
Ned
This looks amazing and delicious! Thank you for this amazing recipe! Can't wait to try it this week.
Rita
This soup is the best I’ve tried, so delicious! We will be making it again very soon!