sumaghiyyeh
Sign in to saveSumaghiyyeh () is a Palestinian dish native to Gaza City, prepared traditionally on holidays. It receives its name from the spice sumac. It is a traditional Arab dish, already mentioned in the 11th century, among other dishes by '' in the story Ḥikāyat Abū al-Qāsim''.
Key facts
- Food.name
- Sumaghiyyeh
- Food.image
- Sumaghiyyeh.jpg
- Food.alternate_name
- Sumaqiyya, Sumagiyya, Sumaqqiyeh
- Food.country
- Arab World
- Food.region
- Gaza Strip, Palestine, Arab World
- Food.type
- Stew
- Food.main_ingredient
- Sumac, sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans
via Wikipedia infobox
Wikidata facts
- Subclass of
- food
- Part of
- Palestinian cuisine
- Country of origin
- Turkey
- Material used
- chard
- Image
- Sumaghiyyeh.jpg
Show 1 more fact
- Commons category
- Sumaqiya
via Wikidata · CC0
~3 min read
Encyclopedic overview
6 sectionsContents
- History
- 21st century
- Modern-day popularity
- Similar foods
- See also
- References
Sumaghiyyeh () is a Palestinian dish native to Gaza City, prepared traditionally on holidays. It receives its name from the spice sumac. It is a traditional Arab dish, already mentioned in the 11th century, among other dishes by '' in the story Ḥikāyat Abū al-Qāsim.
The ground sumac is first soaked in water and then mixed with Tahini (sesame seed paste), additional water, and flour for thickness. The mixture is then added to sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans. It is seasoned with dill seeds and chili peppers, fried with garlic in olive oil, then poured into bowls to cool. Pita bread is used to scoop it. In Gaza, the tahini used is usually "red tahini", which is made from toasted sesame seeds.
Excerpted from Wikipedia’s “sumaghiyyeh” article, available under the CC BY-SA 4.0 licence.