Café Izz' Sumagiyya (Palestinian Sumac Stew)

Method

1. Put the sumac berries in a bowl, cover with the cold water and soak for 2 hours.

2. Put the meat, onion and bay leaves in a large pot and cover with plenty of cold water. Bring to a boil, then reduce the heat and skim off any foam that appears on the surface. Add a little salt and pepper and simmer for 40 minutes, until the meat is cooked. Strain the broth into a bowl, then set the meat aside and keep the broth.

3. Pour the sumac berries and their soaking water into a separate saucepan and bring to a boil, then cook for 15 minutes. Strain the berries through a fine mesh sieve. Discard the berries and keep the sumac-infused water.

4. For the stew, heat the olive oil in a large pot on a medium heat. Add the diced onions and cook for 10 minutes, until completely soft.

5. To make the daqqa (spice mix) while the onions are cooking, crush the garlic, chilli flakes, dill and salt together until smooth. Stir the daqqa into the onions and cook for 1 minute, until fragrant.

6. Add the Swiss chard and stir until wilted, then add the boiled meat, chickpeas and mixed spice. Pour over the strained sumac water, making sure all the ingredients are fully covered. Stir well and simmer on a medium heat for 10 minutes. Gradually add the flour while stirring continuously until the mixture thickens, then stir in the tahini. Reduce the heat to low and cook for 10 minutes, stirring occasionally.

7. To serve, ladle the sumagiyya into serving bowls and let it cool completely. We leave it in the fridge overnight and eat it cold the next day, but it’s often served at room temperature.

8. Drizzle a little olive oil over the top of each bowl and serve with warm pitta.