Shakriya (Lamb in Yogurt Sauce)
Tender lamb simmered in a stabilized yogurt sauce, served over a base of bulgur wheat and vermicelli toasted in ghee. This is Faten's family recipe from Idlib — a dish she has been making for decades and that she brought with her to Beirut. The name "Laban Immo" (literally "his mother's milk") reflects the tenderness of the yogurt sauce.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 kg bone-in lamb shoulder pieces
- 1 kg (about 4 cups) whole-milk plain yogurt
- 300 g coarse bulgur wheat (#3 or #4)
- 100 g, broken into 2cm pieces vermicelli (sha'riyya)
- 3 tbsp unsalted butter or ghee
- 1 large (to stabilize yogurt) egg
- 1 tbsp cornstarch
- 1 large yellow onion
- 1 piece cinnamon stick
- 1 tsp allspice berries
- 2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp (for finishing) dried mint
Instructions
- Place the lamb pieces in a large pot with the halved onion, cinnamon stick, allspice, 1 tsp salt, and enough cold water to cover by 5cm. Bring to a boil, skim the foam, then reduce to a gentle simmer. Cook 60–75 minutes until the lamb is very tender and falls off the bone easily.
- Remove the lamb, let cool slightly, then pull the meat off the bones in large chunks. Strain and reserve the broth.
- To stabilize the yogurt: whisk together the yogurt, egg, cornstarch, and remaining 1 tsp salt in a heavy-bottomed pot until completely smooth.
- Place the yogurt pot over medium heat. Stir constantly in one direction with a wooden spoon — never stop stirring and never change direction — until the yogurt comes to a gentle boil. This takes about 10 minutes and is the critical step. Reduce to a very low simmer.
- Add the pulled lamb to the yogurt sauce. Add 1 cup of the reserved lamb broth. Simmer gently for 15 minutes, stirring occasionally. Do not cover.
- Meanwhile, prepare the bulgur base: in a separate pot, melt the ghee over medium heat. Add the dry vermicelli pieces and toast, stirring constantly, until uniformly deep golden-brown (about 3–4 minutes). The ghee will foam — keep stirring.
- Add the bulgur wheat to the toasted vermicelli and stir to coat in the ghee. Add 2.5 cups of the reserved lamb broth (or water). Season with a pinch of salt. Bring to a boil, stir once, then cover tightly and reduce to the lowest heat for 20 minutes.
- Remove bulgur from heat. Place a folded kitchen towel under the lid and let steam for 10 more minutes.
- To serve: mound the bulgur on a large platter. Ladle the lamb and yogurt sauce generously over the top. Finish with a scatter of dried mint.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Shakriya (Lamb in Yogurt Sauce)?
Tender lamb simmered in a stabilized yogurt sauce, served over a base of bulgur wheat and vermicelli toasted in ghee. This is Faten's family recipe from Idlib — a dish she has been making for decades and that she brought with her to Beirut. The name "Laban Immo" (literally "his mother's milk") reflects the tenderness of the yogurt sauce.
Where is Shakriya (Lamb in Yogurt Sauce) from?
Shakriya (Lamb in Yogurt Sauce) comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Shakriya (Lamb in Yogurt Sauce) vegetarian?
No — as written, Shakriya (Lamb in Yogurt Sauce) includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of cinnamon stick in Shakriya (Lamb in Yogurt Sauce)?
The cinnamon stick called for here is part of the traditional recipe and gives Shakriya (Lamb in Yogurt Sauce) its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Shakriya (Lamb in Yogurt Sauce)?
In a Syrian mains spread, Shakriya (Lamb in Yogurt Sauce) is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Shakriya (Lamb in Yogurt Sauce) ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.