Shakriya

Ingredients

•  3 tablespoons olive oil, divided

•  1½ to 2 lbs (680 to 910 g) red meat , trimmed of fat and cubed

•  Water, to cover the meat

•   2 beef bouillon cubes

•   1 bay leaf

•   4 cloves garlic, crushed using a mortar and pestle

•   32 oz (910 g) plain, low-fat yogurt

•   2 tablespoons cornstarch, dissolved in 2 tablespoons cold water to form a slurry

•   Salt to taste

•   Prepared rice, for serving (topped with toasted nuts, if desired)

Preparation, according to an Edible mosaic:

1-  Heat 2 tablespoons oil in a 5-quart pot over medium-high heat. When the oil starts to ripple, add the meat and let it brown on one side (about 3 to 5 minutes) before stirring it. Stir the meat and add just enough water to cover it (about 3 cups/710 ml). Add the bouillon cubes and bay leaf. Bring it up to a boil, then turn it down to a simmer and cook (covered) until the meat is tender, about 45 to 60 minutes, stirring occasionally and adding water if necessary (you should have about 2 cups/475 ml of water left in the pot after cooking the meat).

2-   Add the yogurt and cornstarch slurry to the meat. Cook over low heat until it comes to a simmer, stirring continuously in one direction with a wooden spoon.

3-   Heat the remaining 1 tablespoon oil with the crushed garlic in a small skillet over low heat for 2 to 3 minutes, stirring constantly. Add the sauteed garlic to the soup.

4-   Taste the soup and add salt as desired.

L.Razzok