Shakreyah

Name: Shakreyah
Prep time: 5 min
Cook time: 90 min
Total time: 90 min
Yield: 6 Servings
Cuisine: Lebanese
Ingredients: 1 kilogram Lamb cubes; 1000 grams Onion; 1000 grams light plain yogurt; 20 grams MAGGI® Chicken Bouillon Less Salt; 1 1/2 tablespoon corn flour; 25 grams Egg whites; 1 1/2 tablespoon Olive oil; 15 grams Garlic finely chopped; 2 Level tablespoons Fresh mint; 10 grams Coriander leaves chopped

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Easy

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90 Min

Pronounced "shack-reed-ay", this is a yogurt-based dish that can be made with beef, lamb, or chicken. This dish is best paired with arabic-style rice and if preferred, a salad

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Ingredients

6 Servings

Meat steak

1 kilogram

Onions, finely chopped

1000 g

light plain yogurt

1000 g

MAGGI® Chicken Bouillon Less Salt

20 g

Corn flour

1.5 tbsp

Egg whites

25 g

Olive oil

1.5 tbsp

Garlic, finely chopped

15 g

Fresh mint

2 tbsp

Coriander leaves, chopped

10 g

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Nutritional Information

Carbohydrates

26.98 g

Energy

408.89 kcal

Fats

10.66 g

Protein

52.56 g

Recipe steps

2 min

1 min

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Recipe steps

2 min

Step 1

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Boil Lamb cubes and baby onion in two separate saucepans until they are cooked.

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Recipe steps

2 min

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Meanwhile, combine low fat yogurt, MAGGI® Chicken Bouillon Less Salt cubes, corn flour and egg white in a separate saucepan and place over medium heat constantly stirring until it boils. Remove and set aside.

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Recipe steps

2 min

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Warm olive oil in a small pan. Fry and saute garlic until fragrant, then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.

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Recipe steps

2 min

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Drain the cooked lamb and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.

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Shakreyah

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Shakreyah

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