Shakriyeh is a creamy Syrian yogurt soup built on tender pressure-cooked beef fillet, fried garlic, and aromatic spices—a mild, sour comfort soup traditionally paired with basmati or vermicelli rice.
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Firstly, add olive oil to the pressure cooker before adding the beef fillet. Give a quick stir before pouring water.
Once it starts to boil, you will notice the beef releasing scum which needs to be removed.
After that, add spices (cinnamon stick, cloves, & cardamom), red onion, salt, and black pepper.
Cover the lid and put on the pressure release valve. Let the beef cook for 40-45 minutes on low heat to make it soft and tender.
While waiting for the pressure cooker to finish, sauté the chopped garlic with olive oil in a separate pan.
Gently stir until it turns light brown. Once done, set it aside.
After 40-45 minutes, release the valve and wait until it is safe to open the lid of the pressure cooker. When the beef is already soft and tender, separate the broth and meat into separate bowls since they will be used to make a yogurt soup.
Next, pour the plain yogurt and cornstarch-water mixture into a separate cooking pot and stir gently.
Once it starts to simmer, pour the beef broth into the pot.
Next, add the fried garlic and stir gently for several minutes before adding the beef fillet.
After that, add the dry coriander leaves and stir again before covering with the lid. Let it simmer for 5-10 minutes over low heat to help absorb the flavor. If necessary, add salt and black pepper for taste before turning off the heat.
Serve it with basmati or Arabic vermicelli rice and Arabic salad.
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, stirring often to prevent yogurt curdling; do not boil.
pressure cooker · separate cooking pot
Written automatically by CookOS, not by the creator.
Cornstarch stabilizes the yogurt and prevents it from curdling when heated. Mix it with water before adding to the pot.
Yes, beef chuck or stewing meat works well, though tenderloin stays most tender. Adjust cooking time if using tougher cuts.
Cook until it turns light brown—this takes 2–3 minutes. Do not let it darken or it will taste bitter.
Yes. Cool completely and freeze in an airtight container for up to 3 months. Thaw and reheat gently over low heat, stirring to prevent curdling.
