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  • Yield : big dish
  • Servings : 8
  • Prep Time : 20 m
  • Cook Time : 50 m
  • Ready In : 1:10 h


  • • 2kg of yoghurt (sheep yoghurt is recommended).
  • • 1kg of boiled lamb shanks.
  • • 250g of small sized onion.
  • • 1/2 a cup of ghee.
  • • 2 tablespoons of starch and powder.
  • • 2 eggs, salt, white condiment.
  • • A bunch of aromatics ( cardamom – laurel – onion – cinnamon).
  • • 2 cubes of prepared chicken soup.


Step 1

• Put yoghurt in a big plate then add starch and egg to it and shake well then set it aside.

Step 2

• Boil the meat with boiling water with the aromatic bunch and a tablespoon of salt for an hour.

Step 3

• When grease becomes shown on the surface of water, remove it and set it aside.

Step 4

• In another pot, put ghee on a medium heat then add peeled onion without cutting and fry it until its color become blonde.

Step 5

• Add yoghurt and stir continuously until boiling then add the boiled shanks and the chicken soup pieces and continue cooking for 10-15 minutes with continuing stirring.

Step 6

• Pour Shakeriyeh and serve it with white rice.

By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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