Shakriyeh

Shakriyeh is a traditional Levantine stew of lamb cooked in yogurt, usually served with Arabic rice. The meat is simmered in laban rayeb with aromatics and spices, often topped with garlic and served over vermicelli rice, and some versions use chicken in place of lamb. Although it resembles mansaf, it does not use jameed. It is also called laban emmo in places such as Lebanon, a name that means his mother's milk. Shakriyeh is typically cooked for special occasions: Muslims make it at Eid al-Fitr, Eid al-Adha and on the first day of Ramadan, and Christians prepare it at Christmas. It is attested in writing by the nineteenth century, when Butrus al-Bustani defined it in his 1867 dictionary as a dish of meat cooked in yogurt, and it appears in traditional Syrian proverbs and poems.