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Meat, Maghreb and Middle East

Sumagiyya with bread

Sumagiyya is a Gaza style stew that simmers beef with chard, chickpeas and a tangy sumac broth, finished with a lemony tahini sauce. For 4 people, it takes 2 hours and a medium skill level, at about €3.20 per person. The key to success is slow cooking the meat and straining the sumac liquid so it stays free of gritty seeds.

Tonight, a big Gaza style stew, melting beef, chard, chickpeas, a tangy purple sumac broth and a tahini sauce that ties it all together.

Sumagiyya with bread
Total time
2 h
Difficulty
Medium
Cost per person
€3.20
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Sumagiyya stands out for its tangy purple broth, which contrasts with the melting beef and the heartiness of the chard. Sumac brings a sharp tang, close to lemon but rounder, and the tahini softens everything right before serving. It's a thick, generous stew, best eaten with a spoon and bread for scooping up the sauce.

This is a weekend or quiet evening recipe, for when you have two hours to spare and want something different from your usual dinners. It appeals to adults curious about new flavors, less to kids because of the strong tang from the sumac and tahini. Serve it at the table with fresh bread, it's a dish that's easy to share with family or friends.

The ingredients

4 people

Butcher

  • Beef chuck or cheek 700 g

Fruits and vegetables

  • Chard 1 kg
  • Onions 2
  • Garlic 4 cloves
  • Lemon 1

Pantry

  • Canned chickpeasoften in the pantry 400 g
  • Sumac 4 tbsp
  • Tahini 3 tbsp
  • Sweet paprika or chili powderoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Bread 1

Allergens Gluten, Sesame

The step by step recipe

  1. Brown the beef cubes in oil with the sliced onions, cover with water and let it simmer for a long time. 1 h

    The slower the meat cooks, the more it falls apart, don't rush it.

  2. Soak the sumac in a bowl of hot water for about ten minutes, knead it with your fingers and strain the liquid. 10 min

    Sumac releases its tang into the water, much like steeping tea.

  3. Wash the chard, separate the stems from the leaves and chop both, then sauté them with the garlic. 8 min

    Cook the stems first, they take longer to soften than the leaves.

  4. Add the chard, chickpeas and sumac liquid to the meat, cover and keep cooking. 20 min

    Chard releases a lot of water, only add more liquid if you really need to.

  5. Whisk the tahini with lemon juice and a little water, pour it over the stew, warm through without boiling and serve with bread. 3 min

    Serve extra tahini sauce on the side so everyone can add as much as they like.

Our tips to get it right

  • Pick beef chuck or cheek, cuts that hold up well during long, slow cooking without drying out.
  • Strain the sumac liquid carefully to avoid gritty little seeds in the final broth.
  • Add the whisked tahini right at the end and stop the heat before it boils, or the sauce can curdle.

The variations

  • Swap the beef for lamb cubes, it pairs just as well with the sumac and chard.
  • For a vegetarian version, skip the meat and double the chickpeas, keeping the same simmering time for the chard.
  • To save time, use frozen pre chopped chard and cut the beef cooking time to 40 minutes using a quicker cooking cut like sirloin.

What to serve it with

  • Fresh or flatbread
  • Plain white rice
  • Mint tea

Storage

Sumagiyya keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the tahini, which you should add fresh when reheating. Warm it gently on the stovetop, stirring, and avoid boiling once the tahini is in.

Questions about this dish

Can I substitute ground sumac if I can't find it?

Sumac has a tangy flavor that's hard to truly replace. In a pinch, lemon juice with a little zest can work, but the result won't taste quite the same.

Can I make sumagiyya ahead of time?

Yes, cook the beef and chard stew the day before, it actually tastes better reheated. Just whisk in the tahini fresh right before serving.

Why do you need to strain the sumac liquid?

Sumac seeds stay gritty even after soaking and can feel unpleasant in the mouth. Straining gives you a smooth purple liquid instead.

Can tahini be swapped for another sauce here?

Tahini brings a creamy texture and sesame flavor that balances the sumac's tang. Sour cream would completely change the character of the dish, so it's best to stick with tahini.

How long does it take to make a sumagiyya, the Gaza beef stew with chard and sumac?

Count 2 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a sumagiyya, the Gaza beef stew with chard and sumac?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sumagiyya, the Gaza beef stew with chard and sumac cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, sesame. Always check the labels of the products you buy.

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