Palestinian · intermediate
Palestinian Sumac Beef And Chard Stew With Chickpeas
A rich Gazan-style simmered stew featuring tender beef, earthy Swiss chard, and chickpeas, balanced by tart sumac and creamy tahini.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy pot or dutch oven over medium-high heat.
- 02
Add the cubed beef and brown for 6 minutes, stirring occasionally until seared on all sides.
- 03
Add the chopped onion, minced garlic, and ground sumac, cooking for 3 minutes until the onions soften.
- 04
Pour in the beef broth and chickpeas, bring to a boil, then cover and simmer on low heat for 20 minutes until the beef is tender.
- 05
Stir in the chopped Swiss chard and tahini, then cook uncovered for 6 minutes until the chard is wilted and the stew thickens slightly.
- 06
Season with salt and black pepper to taste, then ladle into warm bowls to serve with pita bread.
A LITTLE KITCHEN KNOW-HOW
acid infusion braising
Simmering meat in a spice base high in sumac tenderizes the protein while imparting a distinct tangy flavor profile.
Notes from the kitchen
- Whisk the tahini with a couple tablespoons of warm broth before stirring it into the pot to prevent clumping.
- Sumac provides the signature bright sourness of this dish, so use fresh dark red sumac for maximum flavor.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
