Sumaghiyyeh

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Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026

The story the reviews tell

Sumaghiyyeh is a Gaza City holiday dish that tastes like history—sumac-sour, tahini-rich, and built on a foundation so old it appears in 11th-century Arabic manuscripts. Ground sumac soaks into sesame paste, then mingles with stewed beef, chickpeas, and chard in a loose, pourable consistency that demands pita to catch it. Dill and chili heat it from within; garlic and olive oil anchor it. The red tahini of Gaza—made from toasted seeds—gives it a deeper, nuttier backbone than pale versions elsewhere.

What makes this version distinct

Sumaghiyyeh (Arabic: السماقية) is a Palestinian dish native to Gaza City, prepared traditionally on holidays. It receives its name from the spice sumac. It is a traditional Arab dish, already mentioned in the 11th century, among other dishes by Abū al-Muṭahhar al-Azdī in the story Ḥikāyat Abū al-Qāsim. The ground sumac is first soaked in water and then mixed with Tahini (sesame seed paste), additional water, and flour for thickness. The mixture is then added to sautéed chopped chard, pieces of slow-stewed beef, and garbanzo beans. It is seasoned with dill seeds and chili peppers, fried with garlic in olive oil, then poured into bowls to cool. Pita bread is used to scoop it. In Gaza, the tahini used is usually "red tahini", which is made from toasted sesame seeds.

Signature elements