Levantine cuisine · Soups & Stews

Sumagiyya (Chard and Sumac Stew)

A Gaza stew of chard, chickpeas and beef, thickened with tahini and sumac water.

Ingredients · for 4 servings

• 500 g beef (from the shoulder)
• 800 g chard
• 250 g chickpeas (cooked, from a jar)
• 4 tbsp sumac
• 5 tbsp tahini
• 2 tbsp flour
• 1 onion
• 6 garlic cloves
• 1 bunch dill
• 2 red chili peppers
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Pour 300 ml hot water over the sumac and let steep for 30 minutes, then strain through a fine sieve and collect the reddish-brown sumac water – discard the seeds.
2. Cut the beef into 2 cm cubes and sear in 2 tbsp olive oil over high heat for 6 minutes, then pour in 600 ml water and braise covered for 50 minutes until tender.
3. Wash the chard, cut the stalks into 1 cm pieces and the leaves into strips; dice the onion, finely chop the garlic and chili peppers, and roughly chop the dill.
4. Sauté the onion in the remaining olive oil for 5 minutes, cook the chard stalks in for 5 minutes, add the leaves and let them wilt, then add everything to the pot with the meat.
5. Toast the flour in a dry pan for 2 minutes until light, stir smooth with the tahini and sumac water, and pour into the pot while stirring; add the chickpeas and simmer uncovered for 15 minutes, until the stew binds to a creamy consistency.
6. Fold in the garlic, chili and dill, let steep for 3 minutes, season with salt and pepper, and serve lukewarm with flatbread – this is how sumagiyya tastes best in Gaza.