Shakreyah With Broad Beans Recipe | MAGGI® Arabia

Shakreyah with Broad Beans

Try this easy-to-follow authentic Shakreyah with Broad Beans recipe at home to savour with your family. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

Ingredients

  • 300 g lamb tenderloin cut into large cubes
  • 300 g peeled shallots
  • 4 cups low fat yoghurt or 1 liter
  • 5 tablespoons Tahini or 40 g
  • 3 tablespoons corn flour
  • 1 egg white lightly beaten
  • 1 tablespoon olive oil
  • 300g broad bean, raw, boiled/steamed
  • 4 garlic cloves crushed
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped coriander leaves
  • 2 cubes MAGGI® Chicken Bouillon
  • 1/2 cup hot water or 125 ml
  • 2 tablespoons sumac

How to Prepare

  1. Dissolve MAGGI® Chicken Bouillon cubes in 120 ml of hot water.
  2. Boil lamb cubes and baby onion in two separate saucepans until they are cooked.
  3. In the meantime, 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 saute garlic until fragrant, then add mint and coriander and stir for few seconds. Add MAGGI®Chicken Bouillon and water and stir until dissolved. Pour over the yogurt mix and stir.
  5. Drain the cooked beef and baby onion and pour them over the yogurt mix.
  6. Place the cooked broad beans at 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

Energy: 485.00 Kcal
Protein: 34.00 g
Carbohydrate: 58.00 g
Fats: 14.00 g

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