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Loading...Sumaqqiyya is a beloved Jordanian home-cooking classic, named after the brick-red sumac that gives the sauce its bright, lemony tang. Tender lamb, golden eggplant, and creamy chickpeas slowly simmer in a tomato-sumac broth until the meat is fork-soft. Spooned over vermicelli rice or torn flatbread, it captures the warm, sour-leaning character of Levantine comfort food.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 to 6 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 30 gCarbs
- 9 gFiber
- 12 gSugar
- 34 gProtein
- 780 mgSodium
- 1100 mgPotassium
- 130 mgCalcium
- 5.5 mgIron
- 22 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the lamb
- 1.5 lb lamb shoulder, trimmed and cut into 1.5-inch cubes
- 1.5 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 3 tbsp olive oil, divided
For the spice base and sauce
- 1 large yellow onion, finely chopped
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp ground sumac
- 1.5 tsp ground cumin
- 1/2 tsp ground turmeric
- 4 ripe tomatoes, diced (about 4 cups)
- 2 cups low-sodium lamb or chicken stock
For the vegetables and finishing
- 2 medium Italian eggplants (about 1.5 lb), cubed
- 1 cup cooked chickpeas, drained
- 2 tbsp fresh lemon juice, plus more to taste
- 1/4 cup chopped flat-leaf parsley, for serving
Directions
- Pat the lamb dry with paper towels and season generously with the salt and pepper so the sear develops a deep crust.
- Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high; sear the lamb in batches until deeply browned on all sides, about 6 minutes total. Transfer to a plate.
- Reduce heat to medium and add the remaining 2 tbsp olive oil. Cook the onion until softened and lightly golden, 5 to 6 minutes, then stir in the garlic and cook 1 minute more.
- Add the tomato paste, sumac, cumin, and turmeric; stir constantly for 2 minutes until the paste darkens and smells toasty.
- Pour in the diced tomatoes and stock, scraping up any browned bits from the pot. Return the lamb and any juices, bring to a simmer, cover, and cook gently for 40 minutes.
- Meanwhile, toss the eggplant with 1 tsp salt in a colander and let drain for 15 minutes. Pat dry and pan-fry in a skillet with a slick of oil until golden on all sides, about 8 minutes.
- Stir the fried eggplant and chickpeas into the pot, uncover, and simmer for 20 minutes more, until the lamb is fork-tender and the sauce coats the back of a spoon.
- Off the heat, stir in the lemon juice, taste, and adjust salt. Let the stew rest 5 minutes so the sumac flavor rounds out.
- Ladle over warm vermicelli rice or flatbread, scatter parsley on top, and serve with extra lemon wedges on the side.
Cook’s Notes
- Use bright red, brick-colored sumac rather than the dark purple variety for the cleanest tartness; toast it briefly in the dry pot before adding liquids to amplify flavor.
- Salting and draining the eggplant tames any bitterness and keeps the cubes from turning mushy during the long simmer.
- Bone-in lamb shoulder delivers the richest flavor, but boneless works; chicken thighs are an excellent, faster-cooking substitute.
- The stew tastes even better the next day once the sumac has fully penetrated the meat, so make it ahead when you can.
- If the sauce reduces too much during simmering, loosen with a splash of stock so it stays glossy and pourable.
