Oxtail stew with chard, sumac and tahini (Sumaqqiyeh) from Falastin: A Cookbook (page 273) by Sami Tamimi and Tara Wigley

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

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 celery seeds for dill seeds.

  • KarinaFrancis on August 11, 2024

    I’ve had my eye on this recipe for a while and it delivers! I had to make some substitutions out of necessity, I used gravy beef instead of oxtail and amped up the parsley because I couldn’t get dill. I made it over 2 days and the flavour developed overnight. The finishing touch of tahini adds richness

  • bernalgirl on October 31, 2022

    This is a delicious and satisfying stew, but my favorite part of oxtails is the sinewy bones and deboning the oxtails meant giving up all that — I think beef shanks or even short ribs could be easily substituted. Do not skip the tahini sauce and chopped green chile and dill topping — the flavors and textures and slight bite of the cold chiles are wonderful.

  • DePollepel on August 26, 2021

    meat was still very hard, maybe better to try with a different stew meat

  • cultus.girl on October 10, 2020

    This dish was enjoyed very much. Unusual flavours combined together that worked, although we would say the portion sizes were for at least six, maybe eight.

  • Astrid5555 on June 01, 2020

    Amazing, even my kids had seconds and this is quite rare. Could get a hold of neither dill seeds nor fennel seeds, used only half a green chilli to adapt to my kids’ spice level. Perfectly spiced, meltingly tender meat, dinner party worthy! Served with laffa bread to mop up the sauce.

  • JennyHay on April 26, 2020

    A satisfying dish with subtle flavours from the spices and fresh herbs. I cooked the day before then removed the fat from the top the next day. Used silverbeat instead of chard. I may thicken slightly next time. Would work well as part of a shared table.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.