Lunch and Dinner, Main Dishes, Palestinian Cuisine, Uncategorized

Fogaiyya (Stew from Gaza City)

White porcelain soup pot filled with Gazan stew. It is made up of Swiss chard, beef chunks, rice, chickpeas, and topped with shatta. The pot is decorated with two slices of fresh lemon.

Palestinian fogaiyya stew in a bowl. The stew is made up of chickpeas, beef chunks, cooked rice, and Swiss chard.
This homey dish was created with love and a strong will to survive!


A Taste of Gaza’s Resilience


A white porcelain soup pot filled with Fogaiyya stew, which is made up of chickpeas, beef chunks, cooked rice, and Swiss chard topped with Palestinian shatta, and is decorated with two slices of fresh lemon.
For a kick of heat and flavor, Palestinians came up with the best “shatta”, so feel free to add as much as your heart desires!

Fogaiyya Ingredients




a bowl filled with Fogaiyya stew with beef chunks, Swiss chard, rice, chickpeas, and topped with shatta.
A nutritious dish that has the right amount of carbs and proteins.

Steps to Prep





Top Tips


White porcelain soup pot filled with Gazan stew. It is made up of Swiss chard, beef chunks, rice, chickpeas, and topped with shatta. The pot is decorated with two slices of fresh lemon.
Made from staples, Fogaiyya’s savory flavor speaks for itself!

Storage Tips


Frequently Asked Questions (FAQs)

What is “shatta”?

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.

Is Fogaiyya vegan friendly?

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.

What can I use other than Swiss chard in Fogaiyya recipe?

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.

Is it possible to prepare Fogaiyya ahead of time?

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.


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Meat Stuffed Pitas (Palestinian Arayes)

Authentic Palestinian Musakhan Recipe

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Ful Medames Recipe (Stewed Fava Beans)

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Sfeeha Yafawiyeh (Spiral Meat Pies)



a bowl filled with Fogaiyya stew with beef chunks, Swiss chard, rice, chickpeas, and topped with shatta.

Fogaiyya (Stew from Gaza City)

Fatimah
Gazawi Fogaiyya, a dish symbolizes resilience, is made up of a combination of meat chunks, chickpeas, rice, and Swiss chard. Gazans created this wholesome dish to warm them in winter and satisfy their hunger!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine Palestinian
Servings 14
Calories 118 kcal

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!

Notes

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.

Nutrition

Calories: 118kcalCarbohydrates: 2gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 23mgSodium: 61mgPotassium: 177mgFiber: 1gSugar: 0.3gVitamin A: 1104IUVitamin C: 8mgCalcium: 23mgIron: 1mg
Keyword Fogaiyya recipe, Gazawi Fogaiyya, Palestinian Fogaiyya
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