Summaqiyeh — Southern Lamb and Chard in Sumac
The great dish of southern Lebanon: lamb or beef braised with Swiss chard, tahini, and sumac until the sauce turns a deep burgundy and the meat pulls apart in large shreds, served over rice with toasted pine nuts.
Cook this hands-free
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
- 600 g lamb or beef shoulder, cubed
- 500 g, ribs removed, leaves torn Swiss chard or silverbeet
- 120 g tahini
- 3 tbsp sumac
- 200 g chickpeas, cooked or canned
- 1 large, diced yellow onion
- 5 cloves garlic cloves
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp seven spice
- 400 ml water or beef stock
- 1.5 tsp salt
- 40 g pine nuts, toasted
Instructions
- Season meat with salt and seven spice. Sear in olive oil in batches until deeply browned. Set aside.
- Sauté onion in the same pot until soft and beginning to color, 10 minutes.
- Add garlic, cook 1 minute. Return meat to pot with water/stock. Bring to a boil, cover, and braise on low heat for 45 minutes.
- Meanwhile, whisk together tahini, sumac, and lemon juice. Add warm water a tablespoon at a time until the mixture is pourable but still thick.
- When meat is tender, add chard to the pot. Stir and cook 5 minutes until wilted.
- Pour tahini-sumac sauce over everything. Add chickpeas. Stir gently to combine.
- Cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the meat.
- Taste and adjust salt, sumac, and lemon. The sauce should be distinctly tart.
- Serve over rice. Scatter pine nuts over the top.
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 Summaqiyeh — Southern Lamb and Chard in Sumac?
The great dish of southern Lebanon: lamb or beef braised with Swiss chard, tahini, and sumac until the sauce turns a deep burgundy and the meat pulls apart in large shreds, served over rice with toasted pine nuts.
Where is Summaqiyeh — Southern Lamb and Chard in Sumac from?
Summaqiyeh — Southern Lamb and Chard in Sumac comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Summaqiyeh — Southern Lamb and Chard in Sumac vegetarian?
No — as written, Summaqiyeh — Southern Lamb and Chard in Sumac 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 sumac in Summaqiyeh — Southern Lamb and Chard in Sumac?
The sumac called for here is part of the traditional recipe and gives Summaqiyeh — Southern Lamb and Chard in Sumac 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 Summaqiyeh — Southern Lamb and Chard in Sumac?
In a Lebanese mains spread, Summaqiyeh — Southern Lamb and Chard in Sumac 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 Summaqiyeh — Southern Lamb and Chard in Sumac 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.