Fogaiyya (Stew from Gaza City)
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!
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
Tried this recipe?Let us know how it was!