SumagiyyaSumac Lamb and Swiss Chard Stew
Sumagiyya is a tangy Palestinian stew associated especially with Gaza and prepared in several ways. This lamb variation combines sumac, Swiss chard, chickpeas, tomato, and sesame paste.
Prep
30m
Cook
2h 10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Sumac Broth
- 16gSumac
- 1.4lWater
Stew
- 700gLamb Shoulder (cut into chunks)
- 350gSwiss Chard (roughly chopped)
- 260gChickpeas (drained)
- 35gTomato Paste
- 180gOnion (finely chopped)
- 14gGarlic (crushed)
- 35mlExtra Virgin Olive Oil
- 11gSalt
- 2gBlack Pepper
Tahini Mixture
- 120gSesame Paste
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the sumac and water in a bowl and let them steep. Strain the liquid and discard the solids.
- 02
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion and cook until softened, then stir in the garlic.
- 03
Add the lamb shoulder and cook until lightly browned. Stir in the tomato paste, salt, and black pepper.
- 04
Pour in the strained sumac broth, bring to a gentle simmer, cover, and cook until the lamb shoulder is tender.
- 05
Add the chickpeas and simmer until they are heated through and the broth tastes rich and tart.
- 06
Whisk the sesame paste with a little hot broth until smooth, then stir it back into the pot.
- 07
Add the swiss chard and simmer until wilted and tender.
- 08
Taste the stew and adjust with a little more of the cooking liquid if you want a looser consistency, then serve hot.
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