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Chicken Shakriya

Al-Shakriya is a dish of Levantine origin, especially in Syria. It consists of pieces of meat or chicken cooked with milk and served with white rice. It is usually prepared during the Eid al-Fitr and Eid al-Adha holidays.

Total Time
30 mins
Serves 6

How to Make It

  • 1. Part

    To prepare the milk:
      We bring a pot and put the milk in it and put the starch and salt on top of them and beat them (with the clamp), then put the pot on the fire and move them with the clamp in one direction until it boils.


    To prepare the chicken:
      We bring a pot and put the fat in it and put bay leaf and cloves on them (and you can put a cinnamon stick or cardamom as desired), then put the onions on them and then put Then we put the pot on the fire and we fry them all (fry the onion in ghee with spices

  • 2. Part

    After the onion has doubled), then we add to them the chicken cut into cubes ((you take them down one by one with tongs), (Why do you take them down one by one? So that they do not get the water that is in them)), and then we put white pepper and salt and fry them on a high heat and after grilling the milk we add it on top  Chicken (to taste all the spices)
       We leave them until boiling, then we remove the pot from the fire, and the chicken shakriya is ready.


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    • A kilo and a half of yogurt
    • 3 tablespoons of starch
    • 1 tablespoon and a pinch of salt
    • 1 kilo chicken breast
    • 1 tablespoon of ghee
    • 2 bay leaves
    • 1 large onion, sliced ​​(or small onion)
    • Half a tablespoon of white pepper
    • Half a tablespoon of salt
    • To prepare the milk:
    • To boil chicken:
    • 3 cloves (or cardamom or cinnamon)


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