Sumaqiya eaters derive its name from the sumac plant, which gives it flavor and color.
- 1 1/2 kilo of lamb large chunks.
- 200 grams of sumac seeds.
- Three medium eggplants about 600 grams.
- 2 tablespoons of mashed garlic.
- 5 tablespoons of tomato paste
- 1 teaspoon of seven spices.
- 1 teaspoon of black pepper.
- 1 tablespoon of dry mint.
- Salt to taste.
- Water as needed.
- stuffed kebbeh
- Soak the sumac seeds in plain water for at least two hours, and there are those who prefer to soak them a day before using them.
- In a large saucepan, put about 4-6 liters of water on a medium heat
- Add the sumac seeds with the soaking water and leave it to boil.
- While the sumac grains boil, heat three tablespoons of oil over a medium heat
- Add in the meat chunks while stirring for one minute until it changes color
- Add the pepper; then mixed the spices and the salt; then give a quick stir and turn off the heat; noting that the only goal of this process is to get rid of Meat sizzle
- Put the meat in boiling water for two minutes until its foam appears and then transfer it to sumac.
- After we sauté the meat: drain the boiled sumac water from the sumac grains before putting the meat in it, then add the tomato paste, mint and crushed garlic, and let the sumac water and the meat boil without putting a lid on for 30-40 minutes.
- After about 40 minutes, add the eggplant; and let simmer for about 20 minutes
- Serve and enjoy your dish!