Palestine sumakya
by: Doaa Salem
Sumakya is one of the famous Palestinian dishes, especially in Gaza. It is usually served on all important occasions, especially the first day of Eid al-Fitr. The reason the dish is called Sumakya is because it contains sumac. Sumakya is one of the dishes rich in beneficial nutrients, including meat, Swiss chard, and chickpeas.
Ingredients : 
1 kilo of shkaf meat
½ kilo of medium-sized onions
2 cups of water
3 cups chopped chard
6 cloves of garlic
1 cup boiled chickpeas
½ cup sumac seeds
½ cup flour
½ cup tahini
½ cup oil
1 teaspoon jarada eye
½ teaspoon salt
1 teaspoon spices
How to prepare sumakya:
- Cut the onions and put them in a large pot with a little oil over high heat until the onions wilt
– Add the meat to the onions and add salt, spices and water for 20 minutes until the meat is slightly cooked.
- Add chickpeas to the meat
- Add the chard in batches while continuing to stir
- Add the maggi cube, garlic, and jarada eye to the mixture of meat, chard, and chickpeas
- In another pot, put the sumac, cover it with water, and put it on the fire until the sumac boils, then leave it to cool and remove the seeds.
– Add the meat to the onions and add salt, spices and water for 20 minutes until the meat is slightly cooked.
- Add chickpeas to the meat
- Add the chard in batches while continuing to stir
- Add the maggi cube, garlic, and jarada eye to the mixture of meat, chard, and chickpeas
- In another pot, put the sumac, cover it with water, and put it on the fire until the sumac boils, then leave it to cool and remove the seeds.
- Add the flour to the sumac syrup while continuing to stir until it is well mixed, then add it to the mixture of meat, Swiss chard and chickpeas in batches and leave it on low heat until the consistency becomes thick.
– Add the tahini to the mixture, stir well, and leave it for a few minutes on low heat
- Pour the sumacia into serving dishes and serve hot.
