Syrian Artichoke Stew – Quick Ingredients and Preparation Method

Syrian Artichoke Stew – Quick Ingredients and Preparation Method

Syrian Artichoke Stew is one of the most famous dishes from the Levantine cuisine, known for its delicious and unique flavors. This dish has gained widespread popularity and is rich in essential nutrients beneficial for the body.

In this article from Arabicook.com, we will present the ingredients and preparation method for Syrian Artichoke Stew.

Ingredients for Syrian Artichoke Stew:

For the stew:

• ¼ kilogram of small cubed meat (similar in size to bird’s head).
• ½ kilogram of artichokes.
• 1 onion.
• 2 cloves of garlic.
• 1 large lemon.
• A mix of coriander, garlic, and 1 Maggi seasoning cube.
• 1 tablespoon of vegetable oil.
• 1 teaspoon of salt.
• ¼ teaspoon of paprika.
• 1½ cups of water.

For the rice:

• 2 cups of short-grain rice, washed and soaked for 30 minutes.
• 2 small cups of vermicelli.
• 1 teaspoon each of salt, cardamom, and coriander.
• 1 Maggi cube.
• 2¼ cups of hot water.

Preparation Method for Syrian Artichoke Stew:

To prepare the stew:

1. In a pressure cooker, add the meat cubes along with boiling water and salt. Cook until the meat is tender, then strain and set aside.
2. In a large pot, heat the oil over medium heat. Add the finely chopped onion and sauté until it turns golden.
3. Mash the garlic and add it to the pot with the onion, stirring them together. Then, add the cooked meat and mix well with the garlic and onion.
4. Add the artichokes to the pot, stirring until they develop a golden color.
5. Dissolve the salt, coriander, paprika, garlic, and the Maggi cube in a cup of water. Add the mixture to the pot along with the juice of one lemon. Stir well and let the stew simmer on low heat for about 20 minutes.

To prepare the rice:

1. Once the stew is ready, begin preparing the rice so both dishes can finish cooking simultaneously.
2. In a large pot, heat the oil and add the vermicelli, stirring until golden brown.
3. Add the soaked rice to the vermicelli and mix thoroughly.
4. Dissolve the salt, cardamom, Maggi cube, and coriander in hot water. Add this to the pot, and once it comes to a boil, reduce the heat and let the rice cook on low until done.

Finally, serve the rice alongside the artichoke stew for a complete meal.