It is widely recognized that traditional foods and dishes reflect the essence of the country they originate from. They are crafted from the core ingredients found within the heart of the homeland and showcase the generosity of the land. Fogaiyya, is an authentic Gazan dish, stands as a proud symbol of resilience. It emerges from the Palestinian city of Gaza, representing the spirit of its steadfast people in countless ways.
Gazzawi Fogaiyya, is an incredibly easy dish. It is made with simple ingredients that Gazans typically have during the Winter time. With a combination of rice, chickpeas, meat and chard, Fogaiyya has the power to keep stomachs full.
A Dish from the Heart of Gaza
A Taste of Gaza’s Resilience
Fogaiyya, a dish that simply sheds light on the everyday agonies of Gazans. How a simple dish can be so informative you ask? Well it is very possible.
When an occupation besieges thousands of people in a very small piece of land, not allowing the importation of essential veggies and herbs, the true people of the land have no choice but to create from what they have available. Do you see now how strong and resilient the people of Gaza are!
Given the heartbreaking circumstances endured by the people of Gaza for so long, this dish was emerged from simple ingredients like rice, chickpeas, meat, and chard. Alongside other filling dishes such as Rummaniyeh and Sumaggiyeh, that also have the same tragic backstory.
The irony of life is evident in how this humble stew is usually prepared by the people in the Gaza strip in large quantities for Eid El Fitr, meant to be shared with family, friends, and loved ones. However, now, this dish which is considered the simplest among all, is tragically out of reach for the innocent people of Gaza who are devastatingly being starved by the occupation!
Nostalgic and Comforting!
Fogaiyya Ingredients
For the Broth:
Oil of choice
Yellow onion
Cloves
Cardamom pods
Dried bay leaves
Cinnamon stick
Black pepper
Turmeric
Hot water
Beef or lamb stew meat
For the Stew:
Extra virgin olive oil
Yellow onion
Swiss chard
Cooked hummus beans
Calrose rice
Reserved broth
Lemon juice
Salt to taste
For the Tasha:
Extra virgin olive oil
Garlic cloves
Fogaiyya Stew from Gaza!
Steps to Prep
To prepare the Broth:
First of all, heat up the two tablespoons of olive oil along with the chopped onion.
Then, add the beef chunks along with the spices and sauté until it turns brown.
Once browned, add the 8 cups of hot water and let it come to a boil.
After that, boil for 5 minutes before covering and simmering on medium-low heat for 30-45 minutes, or until the beef is tender.
Last but not least, drain the broth and set aside, do not discard!
To Prepare the Fogaiyya Stew:
First, sauté the chopped onion in the olive oil.
Then, add in the cooked and strained beef, the chopped Swiss chard, and the rinsed chickpeas.
After that, add the washed rice before adding 6-8 cups of reserved broth (depending on the consistency you prefer), and mix well.
Next, adjust the salt to taste, let it come to a boil before simmering on medium-low heat for another 15-20 minutes.
Once done, add in the lemon juice.
To Prepare the Tasha:
In a separate pan, fry the garlic cloves in the tablespoon of olive oil until golden. Add it to the stew and mix well.
Finally, Serve with extra lemon juice and shatta.
Fogaiyya is a dish consisting of super simplified ingredients that Gazans typically have in the winter, with the main component being chard.
Top Tips
Don’t skip on adding lemon juice to the stew. It is a vital step that balances out the different flavor notes of the Fogaiyya.
It is very important to note that the rice used in the recipe must be thoroughly washed to clean it from debris and remove the excessive starch. If you do not do this step, you will more likely end up with sticky or mushy rice.
You are free to adjust the consistency of the stew the way you prefer by adjusting the amount of broth you add.
You should pay attention to the cut of meat you are incorporating in the recipe. Use lamb or beef cuts that are suitable for stews.
Make sure to trim and remove the Swiss chard’s stems.
So Heartwarming!
Storage Tips
Refrigeration: Refrigerating Fogaiyya is possible. However, you must wait for it to cool down completely before transferring it to an air-tight container. After you do so, store it in the refrigerator for 3-4 days.
Freezing: You can also freeze this homey stew. You only have to transfer it to a freezer-safe container. It can stay frozen for up to 2 months.
Reheating Palestinian Fogaiyya: Step one should be thawing the stew, and to do so, you can either use the microwave, or thaw it overnight in the fridge. Then, you can reheat it on the stovetop over low or medium-low heat until it is ready!
Frequently Asked Questions (FAQs)
Shatta is a super spicy chili condiment crafted by the people of Gaza, it is loved by individuals who prefer a kick of heat in their food. It is so easy to make, and believe me, It packs fiery heat! It can be prepared in advance and added to whatever you want.
This original Fogaiyya recipe has meat in it, so it is obviously not vegan. However, you can make a vegan version by taking out the meat and incorporating more beans or veggies.
Gazans originally use Swiss chard because this is what is actually available for them to have with this recipe. However, if you can not find it, then you can substitute it with greens like spinach, for example.
Absolutely! Stews in general taste 10 times better when prepared ahead of time because time allows the ingredients to meld together, creating a delicious, strong flavor.
Must-try Palestinian Dishes:
Chicken Maqluba (Flipped Upside Down)
Meat Stuffed Pitas (Palestinian Arayes)
Authentic Palestinian Musakhan Recipe
Palestinian Cauliflower Fritters (Emshat)
Ful Medames Recipe (Stewed Fava Beans)
Palestinian Purslane Stew Recipe
Middle Eastern Bamya (Okra Stew) Recipe
Sfeeha Yafawiyeh (Spiral Meat Pies)
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Fogaiyya (Stew from Gaza City)
Ingredients
For the Broth
- 2 tablespoons oil of choice
- ½ a large yellow onion
- 2 whole cloves
- 5 cardamom pods
- 2 dried bay leaves
- 1 cinnamon stick
- 1 teaspoon black pepper
- ¼ teaspoon turmeric
- 8 cups hot water
- 1 pound beef or lamb stew meat
For the Fogaiyya Stew
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion
- 7 cups Swiss chard chopped into small pieces (1 large bunch, stems removed)
- 1 cup cooked hummus beans rinsed
- ½ cup calrose rice washed
- 6-8 cups reserved broth depends on the desired consistency
- ¼ cup lemon juice
- salt to taste
For the Tasha
- 1 tablespoon extra virgin olive oil
- 5 garlic cloves
Instructions
To Make the Broth
- Heat up the 2 tablespoons of olive oil along with the chopped onion.
- Add the beef chunks along with the spices and sauté until browned.
- Once browned, add the 8 cups of hot water, and let it come to a boil.
- Boil for 5 minutes before covering and simmering on medium low for 30-45 minutes, or until the beef is tender.
- Drain the broth and set aside, do not discard.
To Make the Fogaiyya Stew
- Sauté the chopped onion in the olive oil.
- Add in the cooked and strained beef, the chopped Swiss chard, and the rinsed chickpeas.
- Add the washed rice.
- Add 6-8 cups of reserved broth (depending on the consistency you like) and mix.
- Adjust the salt to taste, let it come to a boil before simmering on medium-low heat for another 15-20 minutes.
- Once done, add in the lemon juice.
To Make the Tasha
- In a separate pan, fry the garlic cloves in the tablespoon of olive oil until golden.
- Add the stew and mix well.
- Serve with extra lemon and shatta!
