Plant-Based Shakriyeh: Creamy Yogurt & Chickpea Stew

Name: Plant-Based Shakriyeh: Creamy Yogurt & Chickpea Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-5
Cuisine: Middle Eastern
Ingredients: 3 Juicy Marbles Thick Cut Filets, cut into medium-sized chunks; 2 medium onions, diced; 6 garlic cloves, crushed and chopped; 1 cinnamon stick; 3 bay leaves; ¼ tsp ground cardamom; ¼ tsp ground cloves; ¼ tsp white or black pepper; 1 cup water or vegetable broth; ½ vegetable bouillon cube; 1 tsp salt; 1 tbsp olive oil; 4 cups unsweetened yogurt (soy or coconut recommended); 1 tbsp garlic powder; 2 tbsp corn flour or 2 tbsp cornstarch dissolved in ¼ cup water; ½ cup chickpeas (canned or cooked); 1 tsp smoked paprika; A handful of toasted pine nuts; 1 cup basmati or jasmine rice; 2 cups water; 1 tsp salt; ¼ tsp ground cardamom; 1 tsp dried or fresh thyme; 1-2 tbsp olive oil

Shakriyeh

YOGURT, CHICKPEAS, MARPLES, PINE NUTS

Creamy, Tangy, and Full of Tradition

Shakriyeh, or “yogurt soup,” as some might boldly call it, is an ancient dish that defies the ordinary. With its roots steeped in times of abundance, it delivers creamy comfort balanced by the earthy sweetness of onions, the nutty richness of chickpeas, and the umami depth of Juicy Marbles steak chunks.

What makes this dish even more delightful is its versatility: warm, it’s a hug in a bowl, perfect for chilly nights. Cool it down, and it’s a refreshing, protein-packed antidote to summer heat. Either way, you’re winning. Pair it with fluffy basmati rice, toasted pita bread, or enjoy it as is—it’s a wholesome bowl of joy that thanks you with every bite.

Now, let’s dive in and create this timeless treasure!

⬇️ JUMP TO RECIPE ⬇️

Bringing It All Together

Perfectly Seasoned Meat

Juicy Marbles steak chunks take center stage, sautéed with fragrant spices like cinnamon, cardamom, and bay leaves for a savory depth that complements the tangy yogurt.

Pro Tip: Don’t skip browning the meat for that rich caramelized flavor.

Creamy Yogurt Base

The soul of Shakriyeh lies in its velvety yogurt base. A touch of garlic powder and cornstarch ensures smoothness while balancing the tang with richness.

Upgrade Tip: Use soy yogurt for a subtle, neutral flavor, or coconut yogurt if you enjoy a hint of tropical sweetness.

Chickpeas & Pine Nuts

Smoky paprika-spiced chickpeas and toasted pine nuts add texture and a nutty aroma to the dish, tying everything together beautifully.

Custom Idea: Sprinkle with dried mint or sumac for a burst of freshness.

Rated 5.0 stars by 1 users

Cuisine

Middle Eastern

Author:

Lucy Albert

Servings

4-5

Prep Time

10 minutes

Cook Time

25 minutes

Yeah. This is yogurt soup, for lack of better words. Cooking yogurt not the most usual thing on this side of the hemisphere, but it should be! Now, don’t expect the full tang of yogurt on display, as it balances beautifully with the sweetness of onions and the rich, umami profile of Marbles Meats. And chickpeas. It’s great warm or cold, which makes it a great, cosy, all-year protein delivery vessel. The name of the dish comes from the word “sukr” which means “to thank” as this dish was only on the menu in times of abundance. Thank you!

Image of Plant-Based Shakriyeh: Creamy Yogurt & Chickpea Stew

Ingredients

For the Meat

3 Juicy Marbles Thick Cut Filets, cut into medium-sized chunks
2 medium onions, diced
6 garlic cloves, crushed and chopped
1 cinnamon stick
3 bay leaves
¼ tsp ground cardamom
¼ tsp ground cloves
¼ tsp white or black pepper
1 cup water or vegetable broth
½ vegetable bouillon cube
1 tsp salt
1 tbsp olive oil

For the Yogurt Base

4 cups unsweetened yogurt (soy or coconut recommended)
1 tbsp garlic powder
2 tbsp corn flour or 2 tbsp cornstarch dissolved in ¼ cup water

For the Chickpeas & Pine Nuts

½ cup chickpeas (canned or cooked)
1 tsp smoked paprika
A handful of toasted pine nuts

For the Rice

1 cup basmati or jasmine rice
2 cups water
1 tsp salt
¼ tsp ground cardamom
1 tsp dried or fresh thyme
1-2 tbsp olive oil

Directions

Cook the Meat

Heat olive oil in a medium pot over low-medium heat. Add onions, cardamom, cinnamon, bay leaves, and salt. Sauté until onions are soft and translucent.
Mix in garlic and cook for another minute.
Add Juicy Marbles chunks and brown on all sides. Pour in water or broth and add the bouillon cube.
Bring to a boil, then reduce to a simmer for 2 minutes. Set aside.

Sauté the Chickpeas

Heat a small pan over medium heat. Add olive oil, chickpeas, and smoked paprika.
Cook for 5 minutes until lightly crispy. Set aside.

Make the Yogurt Base

In a large pot, combine yogurt, garlic powder, and dissolved corn flour or cornstarch.
Stir constantly over low heat to prevent curdling.
Once the yogurt begins to simmer, cook for another 2 minutes. Turn off the heat.

Cook the Rice

Rinse the rice in cold water 2-3 times. Add rice, water, cardamom, thyme, and salt to a medium pot.
Bring to a boil, reduce heat to a simmer, and cook according to package instructions. Add olive oil when done.
Cover with a towel and lid to absorb excess moisture.

Combine and Serve

Add the yogurt and chickpeas to the meat and broth mixture. Stir gently to combine.
Serve warm, topped with pine nuts, black pepper, and dried mint.
Pair with rice or toasted pita bread for the ultimate comfort meal.

A Bowl of Gratitude

This Plant-Based Shakriyeh is more than just a dish—it’s a celebration of abundance, balance, and flavor. Creamy, tangy, and infused with aromatic spices, it’s the perfect harmony of tradition and innovation.

Ready to impress your taste buds? Snap a photo of your creation and tag us @juicymarbles. We’re excited to see how you bring this comforting classic to life!