Editorial sample recipePalestinianintermediatehalaldairy-free

Palestinian Sumac Beef And Chard Stew With Chickpeas

Name: Palestinian Sumac Beef And Chard Stew With Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Palestinian
Ingredients: 1 lb halal beef chuck, cut into 1/2-inch cubes; 2 tbsp extra virgin olive oil; 1 medium yellow onion, finely chopped; 4 cloves garlic, minced; 3 tbsp ground sumac; 2 cups halal beef broth; 1 bunch Swiss chard, stems trimmed and leaves coarsely chopped; 15 oz canned chickpeas, rinsed and drained; 2 tbsp tahini

A rich Gazan-style simmered stew featuring tender beef, earthy Swiss chard, and chickpeas, balanced by tart sumac and creamy tahini.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Palestinian Sumac Beef And Chard Stew With Chickpeas

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Technique to learn

acid infusion braising

Simmering meat in a spice base high in sumac tenderizes the protein while imparting a distinct tangy flavor profile.

Instructions

Step 1: Heat olive oil in a heavy pot or dutch oven over medium-high heat.
Step 2: Add the cubed beef and brown for 6 minutes, stirring occasionally until seared on all sides.

Step 3: Add the chopped onion, minced garlic, and ground sumac, cooking for 3 minutes until the onions soften.

Step 4: 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.

Step 5: Stir in the chopped Swiss chard and tahini, then cook uncovered for 6 minutes until the chard is wilted and the stew thickens slightly.

Step 6: Season with salt and black pepper to taste, then ladle into warm bowls to serve with pita bread.

Cooking tips

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.

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