Directions

1. Trim and wash the leeks, then chop into 1/2-3/4 inch pieces (both white and green parts.
2. Saute the chopped onion. Add the meat and brown until done. Add salt and allspice.
3. Add leeks to the meat and turn the heat down. Mix a little and add 1/4 cup of water and cover. Check again after 10 minutes and keep checking and mixing every 10 minutes until all leek is tender. There should always be a little water in the bottom of the pot so the leek does not burn.
4. Leave on low to low-medium heat for about an hour (in total). Make sure to adjust salt and spice.
5. Serve warm with flat break and lemon wedges

• |2011-06-18 16:29:27 zekis
  is this recipe common in what region of syria? by the way im loving your recipes!! in this recipe can I add the leek to the suateeing onion to soften and then add meat to brown..it seems like they would soften faster and thereby less cocoking time?
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• |2011-06-18 22:16:52 Ghinwa  - Re:
  Thanks, zekis :) I think this recipe and the vegetarian version are pretty common in many parts of Syria when leeks are in season. The method you're suggesting seems practical, but I haven't tried it. People usually cook the meat first so it's guaranteed well done. Then want to add the leeks (or whatever veggies you're cooking) so they suck in the meat flavor while cooking, which gives food that deep long-cooked flavor (even if it is not cooked for a long time!). Enjoy the website :)
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• |2011-06-19 21:27:27 zekis
  yes I can see your point...I made it and it was absolutely delicious. thank you...what is the vegetarion version and when can u post shaqriyeh here?..I just discovered goats milk yogurt at my local health food store so need to stabilize it( like with cows milk /egg white and starch) and want to make shaqriyeh
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• |2011-06-25 14:53:31 Ghinwa  - Shakrieyh
  You're welcome, zekis. For the vegetarian version, some people saute onion, others garlic in olive oil, Then add leeks and follow the same instructions here, minus the meat. I do not think I will post any recipes soon because of the current circumstances in Syria. Hopefully, things will get better soon!
  I have not tried goat yogurt, but in Syria we use sheep yogurt (aka Arabic yogurt) and it does not need stabilizing! Just cook on low heat stirring consistently. You can try with a little bit of goat yogurt and see if it the same. In short, this is how I cook shakrieyh Cook 2 pounds meat in water (lamb or beef big chunks) until very tender. Check maqluba recipe for more on this. Mix 2 pounds yogurt with 4 tablespoons corn starch then cook on low stirring consistently. Add 2 cloves mashed garlic, 1 teaspoon crushed mint, salt and pepper. When sauce is stable, add the meat and 2-3 cups stock. Cook for 10 minutes. Garnish with 1/2 onion finely chopped and sauted in ghee. Bon apetit :)
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