What else can I make with these ingredients?
This recipe may contain allergens
İskender Kebap
Hard 1 hr~520 kcal 9/10
🍲
Shakriyeh
A Levantine lamb stew simmered with warm spices and finished in a silky yogurt sauce, usually served over rice.
Hard⏱️ 1 hr 35 min📖 1 min readServes 5~545 kcal🌍 Middle Eastern🌍 Full translation
25 min prep 70 min cook
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 35 min- Prep25 min
- Cooking1 h 10 min
Ingredients
5 servings
Quick:
For the meat
- 750 gr Diced lamb
- 1 adet Onion
For the yogurt sauce
- 3 su bardağı(~600 ml) Strained yogurt
- 1 adet Egg
- 1.5 yemek kaşığı(~23 ml) Cornstarch
For the spice mix
- 3 adet Cardamom pods
- 1 adet Bay leaf
- 0.5 çay kaşığı(~2.5 ml) Black pepper
General
- 1.3 tatlı kaşığı(~13 ml) Salt
For the finishing touch
- 2 yemek kaşığı(~30 ml) Butter
- 1 tatlı kaşığı(~10 ml) Dried mint
For serving
- 2 su bardağı(~400 ml) Rice
For cooking
- 5 su bardağı(~1000 ml) Water
What else can I make with these ingredients?
Instructions
- 1
Wash the rice and start cooking it as plain pilaf.
- 2
Put the diced lamb, onion, cardamom, bay leaf, black pepper, half of the salt, and water in a pot.
- 3
Cook the meat over low heat for 55 minutes, until tender.
55 min55:00 - 4
Drain the meat, reserve 1.5 cups of the cooking liquid, and remove the bay leaf and cardamom.
- 5
Whisk the strained yogurt, egg, cornstarch, and remaining salt in a pot until smooth.
- 6
Add the reserved hot meat broth to the yogurt sauce gradually, stirring as you pour.
- 7
Heat the yogurt sauce for 8 minutes while stirring, then add the lamb and cook together for 5 minutes.
13 min13:00 - 8
Bloom the dried mint in butter for 40 seconds and drizzle it over the yogurt lamb when serving with rice.
40 sec00:40
💡 Tip: Whisk the strained yogurt with egg and starch; the tangy yogurt common in Turkey can split into a grainy sauce if boiled directly.
🍽️ Serving suggestion: Serve shakriyeh in a deep plate with buttered rice pilaf, mint, and pickled cucumber if desired.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin B12
Nutrition (per serving)
~545
kcal calories
34
g protein
42
g carbs
27
g fat
Protein 25%Carbs 31%Fat 44%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Milk
- Egg
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Shakriyeh make?
This recipe serves 5.How long does Shakriyeh take?
Prep 25 minutes, cooking 70 minutes; 95 minutes in total.Is Shakriyeh difficult?
This recipe is rated hard.How many calories does Shakriyeh have?
Approximately 545 kcal per serving. Protein: 34g, carbs: 42g, fat: 27g.Which allergens does Shakriyeh contain?
This recipe contains Milk, Egg. Check it against your dietary needs.Which cuisine does Shakriyeh belong to?
This recipe belongs to Middle Eastern cuisine.How many ingredients does Shakriyeh need?
This recipe needs 13 ingredients.
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