Shakreyah With Broad Beans And Tahini Sauce Recipe | MAGGI® Arabia

Shakreyah with Broad Beans and Tahini sauce

Try this all-star, easy-to-follow Shakreyah with Broad Beans and Tahini sauce recipe at home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 cubes MAGGI Chicken Stock
  • ½ cup (120ml) hot water
  • 300g lamb tenderloin, cut into large cubes
  • 300g white shallots, peeled
  • 4 cups (1000ml) low-fat yogurt
  • 5 tbs (40g) tahini (Sesame seed pure)
  • 3 tbs (30g) corn flour
  • 1 egg white, lightly beaten
  • 1 tbs (10ml) olive oil
  • 300g broad beans, boiled/steamed
  • 4-5 cloves (20g) garlic, crushed
  • ½ cup (25g) fresh mint leaves, chopped
  • ½ cup (25g) fresh coriander leaves, chopped
  • 2 tbs (10g) sumac powder

How to Prepare

  1. Dissolve MAGGI Chicken Stock cubes in 120ml of hot water.
  2. Boil Lamb cubes and baby onion in two separate saucepans until they are cooked.
  3. Meanwhile, combine low fat yogurt, tahini, corn flour, Chicken Stock and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.
  4. Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a few seconds. Pour over the yogurt mix and stir.
  5. Drain the cooked beef and baby onion and pour them over the yogurt mix.
  6. Place cooked broad beans on the bottom of a serving bowl, pour over the hot yogurt and meat mixture, garnish with sumac and serve with white steamed rice.

Nutritional Info

No Info

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