Sumaghiyyeh (Sumac, Tahini and Chard Stew)
Local name: سماقية
In short: A deep red, tangy stew of beef, Swiss chard and chickpeas thickened with sumac water and tahini and seasoned with garlic, dill seed and chili. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 30 min
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 425 kcal
Sumaghiyyeh is a Gaza dish with a color and flavor all its own. Ground sumac is soaked in water, strained and whisked with tahini, then stirred into a pot of beef, chard and chickpeas. The result is tart, nutty and slightly spicy, with garlic, dill seed and hot pepper in the background. It is often made for Eid and Ramadan and eaten warm or at room temperature with flatbread.
Instructions
- Put the beef in a pot with the onion, water and salt. Bring to a boil, skim, then cover and simmer for 1 hour until tender. Remove the onion.
- Stir the sumac into the warm water and soak for 20 minutes. Squeeze it through a fine sieve into a bowl, pressing hard, and discard the solids.
- Whisk the tahini into the sumac water until smooth. Whisk in a ladle of the hot beef broth to temper it.
- Heat the olive oil in a pan and cook the chard stems for 4 minutes, then add the leaves and cook for 4 minutes until wilted.
- Add the chard and chickpeas to the beef. Stir in the garlic, dill seeds and chilies and simmer for 10 minutes.
- Pour in the sumac and tahini mixture, stirring gently, and simmer for 10 to 12 minutes until thickened and reddish-brown. Taste for salt and sourness and serve warm with flatbread.
Tips
- Soak the sumac in warm water, not hot, and squeeze it well to release the color and tartness. Whisk some hot broth into the tahini before adding so it blends smoothly.
- Lamb works as well as beef, and spinach can replace the chard. Add more chili at the end for heat.
Questions and answers
Can I make sumaghiyyeh ahead?
Yes. It tastes better the next day and keeps for 4 days in the fridge. Reheat gently, adding a little water if needed.
Is sumaghiyyeh very sour?
It is tangy but balanced by the tahini. For a milder stew, use 3 tablespoons of sumac instead of 4, and add more to taste.
Can I serve it cold?
Yes, in Gaza it is often eaten cool or at room temperature with flatbread, particularly in summer.
How long does it take to make Sumaghiyyeh (Sumac, Tahini and Chard Stew)?
About 2 h 10 min in total: 40 min of preparation and 1 h 30 min of cooking.
How many calories are in Sumaghiyyeh (Sumac, Tahini and Chard Stew)?
About 425 kcal per serving, with 24 g of protein, 21 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 425 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 21 g |
| Fat | 27 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
