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Shakriyeh (Syrian Yogurt Soup)

Saif Al Deen Odeh
Shakriyeh is a Syrian yogurt soup with beef fillet, plain yogurt, fried garlic, and spices & herbs. It has a mild sour flavor and is best served with traditional basmati rice or Arabic vermicelli rice.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Middle Eastern, Syrian
Servings 4
Calories 371 kcal

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.

Nutrition

Serving: 4gCalories: 371kcalCarbohydrates: 52.3gProtein: 9.7gFat: 16.9gSaturated Fat: 3.3gCholesterol: 5mgSodium: 1400mgFiber: 12.9gSugar: 14.3gCalcium: 394mgIron: 9mg
Keyword shakriya, Shakriyeh
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