Shakriyeh is a comforting Levantine dish of tender beef cubes in a silky cooked yogurt sauce, served over rice and topped with roasted pine nuts. It's lighter than Mansaf and streamlined for the pressure cooker, making it accessible to home cooks.
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Wash your beef cubes and dry them.
Using a pressure pan, add water over your beef cubes and bring to a boil.
Discard the water and wash your beef cubes again (wash the pressure pan as well).
Add 1 teaspoon of butter and olive oil into the pressure pan along with the beef and give it a quick fry.
Add in your chopped carrot and whole onion along with the cinnamon stick, black peppercorns, cardamom, salt, and bay leaves.
Add water, let it boil, then close the pressure pan and leave it over heat for 25 minutes.
Roast your pine nuts while the beef cubes are cooking.
Once your beef cubes are ready, in a bowl — preferably using an electric mixer — mix the yogurt with the labaneh and cornstarch very well.
Pour your yogurt mixture into a saucepan and keep whisking manually over low-medium heat.
Important: Make sure the temperature of your yogurt is equal to the beef stock. If your beef stock is cold, reheat it before combining.
Pour in one cup of beef stock into your yogurt while whisking continuously.
Add in your beef cubes and keep whisking.
Taste and add more salt or stock as needed.
Once it starts boiling, add 1 tablespoon of butter and optionally add half a packet of onion soup.
Whisk until it boils for one minute, then turn off the heat.
Serve in a bowl with rice, topped with the Shakriyeh and a sprinkle of roasted pine nuts.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking occasionally, and add a splash of beef stock if too thick.
pressure cooker · electric mixer
Written automatically by CookOS, not by the creator.
Both are Levantine yogurt-based meat dishes, but Shakriyeh uses plain cooked yogurt with beef, while Mansaf traditionally uses jameed (dried yogurt) and lamb. Shakriyeh is lighter and quicker to prepare.
Blanching removes impurities and surface proteins, resulting in clearer broth and more tender meat. Washing the pressure pan ensures no residue affects the final dish.
Yes, simmer the beef in a regular pot with the same aromatics for 1.5 to 2 hours until very tender, then proceed with the yogurt mixture as directed.
Matching temperatures prevents the yogurt from curdling when combined. Cold stock added to warm yogurt causes the proteins to seize.
Labaneh stabilizes the yogurt sauce and prevents curdling. Greek yogurt or strained yogurt can substitute, but use the same ratio and whisk thoroughly.
