Fogaiyya (Stew From Gaza City) Recipe

Name: Fogaiyya (Stew From Gaza City)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g lean stewing beef (1lb) or 450 g lamb, trimmed of fat cut into small chunks (1lb); 1/2 cup chopped yellow onion; 5 allspice berries; 4 cardamom pods; 1 cinnamon stick; 2 cloves; 1 bay leaf; 2 pebbles mastic; 1 small piece of cracked whole nutmeg (or to taste, it has intoxicant properties so it is not halal); 8 cups cold water; 1/2 cup medium grain rice, rinsed; 2 teaspoons salt, divided; 1 (14 ounce) can chickpeas (or 1/2 cup dried chickpeas, soaked 8-12 hours or overnight); 1 bunch chard leaves, thick stems removed (approx. 8-1/2 c.); 5 garlic cloves; 1 tablespoon olive oil; 1/2 cup lemon juice, freshly squeezed

Servings: persons

450 g lean stewing beef (1lb) or 450 g lamb, trimmed of fat cut into small chunks (1lb)
1/2 cup chopped yellow onion
5 allspice berries
4 cardamom pods
1 cinnamon stick
2 cloves
1 bay leaf
2 pebbles mastic
1 small piece of cracked whole nutmeg (or to taste, it has intoxicant properties so it is not halal)
8 cups cold water
1/2 cup medium grain rice, rinsed
2 teaspoons salt, divided
1 (14 ounce) can chickpeas (or 1/2 cup dried chickpeas, soaked 8-12 hours or overnight)
1 bunch chard leaves, thick stems removed (approx. 8-1/2 c.)
5 garlic cloves
1 tablespoon olive oil
1/2 cup lemon juice, freshly squeezed

1
Wash chard well, chop finely and set aside.
2
Place meat and water in a stockpot and bring to a boil, skimming any froth.
3
Lower heat to medium.
4
Tie spices in a piece of gauze or disposable tea filter and add with onions. Cover and let simmer on medium-low heat for 1-1/2 to 2 hours, or until meat is tender.
5
Stir in rice, 1-1/2 teaspoons of the salt and canned chickpeas. (If using dried chickpeas, add them to the meat halfway through cooking.) Cook until rice is soft, approximately 10 minutes.
6
Add chard by handfuls, stirring after each addition. Decrease heat to low.
7
Meanwhile, in a mortar and pestle, mash the garlic and remaining 1/2 teaspoons salt.
8
Fry the garlic in olive oil until lightly browned.
9
Add to stew and mix well.
10
Just before serving, stir in lemon juice.
11
Pour into bowls, garnish with thinly sliced lemon wedges, and serve with flatbread.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 450 g lean stewing beef (1lb) or 450 g lamb, trimmed of fat cut into small chunks (1lb), 1/2 cup chopped yellow onion, 5 allspice berries, 4 cardamom pods, and more.

Yes, Fogaiyya (Stew From Gaza City) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fogaiyya (Stew From Gaza City)

How did you like this recipe?

Frequently Asked Questions