FOGAIYYA (STEW FROM GAZA CITY)
Posted for, Come with us to Palestine! A popular stew traditionally made in large batches on the occasion of Eid ul Fitr in Gaza's interior to be shared with family, neighbours and friends. Made with small chunks of beef or lamb, chard, rice and chickpeas and generously doused with lemon juice and fried garlic. Serving size is estimated. Recipe from Saudi Aramco World Magazine, November/December 2011.
Provided by UmmBinat
Categories Stew
Time 2h45m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- Wash chard well, chop finely and set aside.
- Place meat and water in a stockpot and bring to a boil, skimming any froth.
- Lower heat to medium.
- Tie spices in a piece of gauze or disposable tea filter and add with onions. Cover and let simmer on medium-low heat for 1-1/2 to 2 hours, or until meat is tender.
- Stir in rice, 1-1/2 teaspoons of the salt and canned chickpeas. (If using dried chickpeas, add them to the meat halfway through cooking.) Cook until rice is soft, approximately 10 minutes.
- Add chard by handfuls, stirring after each addition. Decrease heat to low.
- Meanwhile, in a mortar and pestle, mash the garlic and remaining 1/2 teaspoons salt.
- Fry the garlic in olive oil until lightly browned.
- Add to stew and mix well.
- Just before serving, stir in lemon juice.
- Pour into bowls, garnish with thinly sliced lemon wedges, and serve with flatbread.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kabasiing uwera
[email protected]I'm not sure what went wrong, but my stew turned out really watery. I think I might have added too much liquid.
Nokwanda Fortunate
[email protected]This stew was a lot of work, and the results were not worth it. I wouldn't recommend this recipe.
Enock Mwenye
[email protected]I found this recipe to be a bit bland. I added some extra spices to give it more flavor.
Moushen Ken
[email protected]This stew is a bit spicy for my taste, but I still enjoyed it. Next time, I'll use less paprika.
Rhiann Manalang
[email protected]I would definitely recommend this recipe to anyone who loves stews or is looking for a new and exciting dish to try.
R3 Mobile
[email protected]This is the best Fogaiyya Stew I've ever had. The recipe is easy to follow, and the results are amazing.
Gabriel Idu
[email protected]I'm not a big fan of stews, but this one was really good. The flavors were well-balanced, and the chicken was cooked perfectly.
Nansubuga Suzan
[email protected]This stew is a great way to get your kids to eat their vegetables.
Keitumetse Mitchell
[email protected]I made this stew in my slow cooker, and it turned out perfectly. It's a great way to have a delicious meal without a lot of effort.
Michael Scelsi
[email protected]I love the smoky flavor that the paprika gives to this stew.
Paul Lafrennie
[email protected]This stew is the perfect comfort food for a cold winter day.
Teboho Kubaka
[email protected]I added some extra vegetables to the stew, like carrots and celery. It made the stew even more hearty and flavorful.
Tumusiime David
[email protected]This dish is a great way to use up leftover chicken. I had some roasted chicken that I didn't know what to do with, and this stew was the perfect solution.
Obrian Ward
[email protected]I was surprised at how flavorful this stew is. I didn't expect such complex flavors from such simple ingredients.
George Donkor
[email protected]I love how easy this recipe is to follow. Even a beginner cook can make this dish.
angelic zavallah
[email protected]This Fogaiyya Stew was a hit with my family! The flavors were amazing, and the chicken was so tender. I'll definitely be making this again.