Sumaghiyyeh
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| Type | Stew |
|---|---|
| Place of origin | Arab World |
| Region or state | Gaza Strip, Palestine, Arab World |
| Main ingredients | Sumac, sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans |
Sumaghiyyeh (Arabic: السماقية) is a Palestinian dish native to Gaza City, prepared traditionally on holidays. It receives its name from the spice sumac.[1] It is a traditional Arab dish, already mentioned in the 11th century, among other dishes by Abū al-Muṭahhar al-Azdī in the story Ḥikāyat Abū al-Qāsim.[2] Ibn al-Mubarrad gives instructions for its preparation in Kitāb al-Ṭibāḫa in the 15th century.
The ground sumac is first soaked in water and then mixed with Tahini (sesame seed paste), additional water, and flour for thickness. The mixture is then added to sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans. It is seasoned with dill seeds and chili peppers, fried with garlic in olive oil, then poured into bowls to cool. Pita bread is used to scoop it.[1]
Popularity
[edit]In Gaza, the dish is popular during Eid al-Fitr, where batches of it are handed out to family, friends and neighbors.[3][4]
Laila el-Haddad describes sumagiyyeh as "quite unknown" outside of Gaza, she writes that the amount of meat in the dish acts as a measure of generosity.[3]
References
[edit]- ^ a b The Foods of Gaza al-Haddad, Laila, This week in Palestine. Turbo Computers & Software Co. Ltd. June 2006, Accessed on 2008-01-07.
- ^ Geert Jan van Gelder, God's Banquet (New York: Columbia University Press, 2000) p. 76
- ^ a b El-Haddad, Laila M.; Schmitt, Maggie (2016). The Gaza kitchen: a Palestinian culinary journey (Second ed.). Charlottesville, Virginia: Just World Books. ISBN 978-1-68257-008-1.
- ^ "طبق السماقية الاجتماعي في غزة" [Sumaghiyyeh, the social dish in Gaza]. Al-Araby Al-Jadeed (in Arabic). 16 Apr 2019. Retrieved 6 July 2025.
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