Shokhkamabour (Lamb, turnip stew)

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Shoghkamabour / Turnip stew

Serves 4 - 6


2 lbs. lamb neck bones, or 1 lb. boned lamb for stew

3 lbs. white turnips, peeled, halved, and cut into 1/4 inch thick slices

1 cup sumak seeds


1 lemon

4 cloves garlic, crushed, and mixed with 2 teaspoons of water

small loaf of crusty bread

salt and pepper to taste


1. Place meat in a stockpot, and cover with water.

2. Heat over a low flame until most of the water evaporates, and the meat is detached from the bones.

3. Strain contents of the pot through a sieve or colander

4. Remove the bones from the sieve, and discard.

5. Place the meat back into the washed stockpot and add 3 cups of water.

6. Heat over a low flame.

7. Add turnips, and cook until tender.

8. In the meantime, place sumak seeds with 1 cup of water in a small vessel and let soak until turnips are


9. Strain out sumak seeds and add the water to the meat in the stockpot, discarding the seeds. Add juice of 1

lemon and garlic, and cook for 1/2 hour.

Serve with bread, which may be broken into chunks, and dipped in stew gravy. If served with bulghur pilaf in lieu of bread, reduce water to 2 cups in step 5.