Syrian-Style Shakriya With Rice Recipe

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Syrian-Style Shakriya With Rice
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Ingredients
10
Count
Nutrition
254
Calories
Total time
240
Minutes
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Ingredients:

  • 2 (32 oz) containers of arabic-style yogurt (romi's, arz)
  • 1 beef stock cube , depending on meat used
  • 2 eggs
  • arabic rice (optional)
  • 32 oz medium grain rice
  • 5 tbsp butter

Directions:

  1. Boil meat in a stock pot until fork tender in broth or whatever seasings you usually use. Boiling time will vary depending on type of meat used and cut of meat chosen. Obviously, chicken will not take as long as beef or lamb. This step may take up to 3 hours.
  2. Get an 8 QT non-stick pot ready. In a blender, blend one container of yogurt, one tablespoon of corn starch, 1/2 cup of milk and one egg until well blended. Pour into waiting pot.
  3. Repeat with second container of yogurt.
  4. Place 8 QT pot on medium heat and stir continually until thickened. DO NOT LET IT BOIL! During this time, add the buillon cube, but crush it first to make sure it dissolves faster. You will know it is done when it is really starting to stick to the sides of the pan and coats a spoon. This step should be about 15 minutes.
  5. Salt the yogurt sauce to taste, but be careful not to cover its natural sourness. That is the heart of the dish. If you feel it may be a tad too thick, add some water, 1/4 cup at a time. This also helps if you have added too much salt. Add the meat to the yogurt sauce at this time.
  6. In a large pot with a tight-fitting lid, heat it just enough to melt the butter. Add the vermicelli and stir. Turn up heat so the vermicelli begins to fry and turn a golden-brown color. Remove from heat if it burns or gets too dark brown. This step should be about 5 minutes.
  7. Drain the white rice thoroughly and add it to the browned vermicelli, mixing them together well. Follow the cooking directions on the bag of rice from this point out. Salt to taste. This step should be about 30 minutes.
  8. To serve, place a generous helping of rice to one side of a shallow bowl and fill the other half of the bowl with the yogurt sauce and meat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 254.26 Kcal (1065 kJ)
Calories from fat 52.14 Kcal
% Daily Value*
Total Fat 5.79g 9%
Cholesterol 46.66mg 16%
Sodium 67.86mg 3%
Potassium 195.3mg 4%
Total Carbs 38g 13%
Sugars 2.48g 10%
Dietary Fiber 1.9g 8%
Protein 12.16g 24%
Vitamin C 2.6mg 4%
Iron 2.5mg 14%
Calcium 33.2mg 3%
Amount Per 100 g
Calories 249.41 Kcal (1044 kJ)
Calories from fat 51.14 Kcal
% Daily Value*
Total Fat 5.68g 9%
Cholesterol 45.77mg 16%
Sodium 66.57mg 3%
Potassium 191.58mg 4%
Total Carbs 37.27g 13%
Sugars 2.43g 10%
Dietary Fiber 1.86g 8%
Protein 11.92g 24%
Vitamin C 2.6mg 4%
Iron 2.5mg 14%
Calcium 32.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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