Sumaghiyyeh

What is Sumaghiyyeh?

Sumaghiyyeh is a thick, tangy stew built around ground sumac, which gives it a sour taste and reddish color. Chopped chard is sautéed and combined with slow-stewed beef and chickpeas. Tahini, a paste made from sesame seeds, is mixed with the sumac and flour to thicken the sauce. Dill seeds, chili peppers, and garlic fried in olive oil add aroma and warmth. The stew is poured into bowls and left to cool, then eaten with pieces of pita bread. In Gaza, a special 'red tahini' from toasted sesame seeds is often used.

Where does Sumaghiyyeh come from?

Sumaghiyyeh traces its roots to Gaza City in Palestine and is a longstanding part of Arab cuisine. Its name comes from sumac, the sour spice at its heart. The dish is mentioned in medieval texts as early as the 11th century, including stories by Abū al-Muṭahhar al-Azdī. Historical cookbooks from the 10th to 15th centuries describe sumaghiyyeh and related dishes, with recipes found in both the Middle East and Al-Andalus (medieval Spain). Over time, it has remained a symbol of Gaza’s food culture.

How is Sumaghiyyeh made?

To make sumaghiyyeh, ground sumac is soaked in water, then blended with tahini, extra water, and flour to create a thick, tangy base. Chopped chard is sautéed, and beef is slowly stewed until tender. Chickpeas are added for texture. The sumac-tahini mixture is poured over the cooked vegetables and meat. Dill seeds and chili peppers are fried with garlic in olive oil and stirred in for extra flavor. The stew is cooled in bowls before serving.

How and when is Sumaghiyyeh eaten?

Sumaghiyyeh is most often served during holidays, weddings, and Eid in Gaza. It is shared with family, friends, and neighbors, often as a sign of generosity—the more meat, the more generous the host. The stew is eaten cold, scooped up with pieces of pita bread. Outside Gaza, it is less known, but within the city it is a festive dish marking special occasions.

Kinds of Sumaghiyyeh

During times of shortage, such as the 2023 blockade of Gaza, cooks have replaced chard with wild greens like purslane or malva, and sometimes omit meat, tahini, or dill seeds altogether. Medieval sources describe related dishes, such as haruniyya, linked to Caliph Harun al-Rashid, and a version called sumaqiyya found in Al-Andalus. There is also a kibbeh dish cooked in sumac sauce called kebbeh sumakiyeh.

What Sumaghiyyeh means

Sumaghiyyeh is closely tied to the culture and identity of Gaza. It is a dish for gatherings and celebrations, often prepared in large batches and shared widely. Its presence in medieval cookbooks and its continued use today show its deep roots in Palestinian and Arab food traditions. The dish’s unique sour taste and festive role make it a symbol of generosity and resilience, especially during difficult times.

Questions people ask about Sumaghiyyeh

Good reading and sources

• Sumaqqiyeh (oxtail stew with chard, sumac and tahini)Los Angeles Times, Recipe
• ‘This Is the War Version’: How Gazans Are Observing Ramadan This YearEater, Article

• Sumaghiyyeh on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data