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| Type | Stew |
|---|---|
| Place of origin | Arab World |
| Region or state | Gaza Strip,Palestine,Arab World |
| Main ingredients | Sumac, sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans |
Sumaghiyyeh (Arabic:السماقية) is aPalestinian dish native toGaza City, prepared traditionally on holidays. It receives its name from the spicesumac.[1] It is a traditionalArab dish, already mentioned in the 11th century, among other dishes byAbū al-Muṭahhar al-Azdī in the storyḤikāyat Abū al-Qāsim.[2]Ibn al-Mubarrad gives instructions for its preparation inKitāb al-Ṭibāḫa in the 15th century.
The ground sumac is first soaked in water and then mixed withTahini (sesame seed paste), additional water, and flour for thickness. The mixture is then added to sautéed choppedchard, pieces of slow-stewed beef, andgarbanzo beans. It is seasoned withdill seeds and chili peppers, fried with garlic inolive oil, then poured into bowls to cool.Pita bread is used to scoop it.[1]
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