Lamb stew with yogurt (Laban ummo or Shakriyya) from Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan by Sonia Uvezian

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice with vermicelli (Ruz bil sha'iriyya); Saffron rice (Ruz bi za'faran); Bulgur pilaf with vermicelli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground coriander for dried spearmint.

  • Barb_N on February 25, 2026

    I made this with boneless lamb shoulder and goat kefir. I seasoned the meat with ‘grilled meat spice’ mix from Galilee; primarily coriander, cumin, turmeric and sumac. I ‘cooked’ the kefir in spite of the notes indicating that goat or sheep yogurt would not separate. I didn’t want to take a chance. The extra ten minutes were worth it- tender cubes of lightly seasoned meat in a silky yogurt sauce. Note that the meat does braise for 60-90 minutes before adding the dairy so it does require advanced planning and time. I will mark this recipe for a repeat when we want a change of pace.

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