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| Type | Stew |
|---|---|
| Place of origin | Arab World |
| Region or state | Gaza Strip, Palestine, Arab World |
| Main ingredients | Sumac, sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans |
Sumaghiyyeh (Arabic: السماقية) is a Palestinian dish native to Gaza City, prepared traditionally on holidays. It receives its name from the spice sumac.[1] It is a traditional Arab dish, already mentioned in the 11th century, among other dishes by Abū al-Muṭahhar al-Azdī in the story Ḥikāyat Abū al-Qāsim.[2] Ibn al-Mubarrad gives instructions for its preparation in Kitāb al-Ṭibāḫa in the 15th century.
The ground sumac is first soaked in water and then mixed with Tahini (sesame seed paste), additional water, and flour for thickness. The mixture is then added to sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans. It is seasoned with dill seeds and chili peppers, fried with garlic in olive oil, then poured into bowls to cool. Pita bread is used to scoop it.[1]
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