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    You Are Here Home » Assyrian Recipes

    Published: Mar 29, 2021 Updated: Mar 30, 2021 by Hilda Sterner | This post may contain affiliate links 10 Comments

    Shalgam (Middle Eastern Turnip Stew)

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    shalgam stew pin

    This Turnip Stew, known as "Shalgam" or "Shalgham" is not your typical Middle Eastern stew. The turnips are coated in Date Molasses while they cook. The combination of sweetened turnips, succulent lamb, and the tartness of the lemon, gives this stew a unique and divine flavor!

    Shalgam stew

    Shalgam, Shalgham, or Shaljam, is the word for turnips both in Arabic and Hindi. As if that wasn't enough, in Assyrian, we call "turnips" "Shalgimeh."

    Although I cook with a wide variety of ingredients, I must admit, I don't cook with turnips very often. The only thing that I do make with turnips on a regular basis is Pickled Turnips, which are incredible, by the way!

    Recently, my sister, Beni, and I were having a conversation that led to the topic of turnips (you know, as most natural conversations eventually do 😉). She told me that our mom cooked turnips in a stew called Shalgimeh.

    Beni explained that Turnip Stew has a sweet and sour flavor due to the Date Molasses and lemon juice that are added to the stew. She also shared that in Iraq, street vendors sold turnips cooked in date syrup as a snack, in the same way that vendors sell Mexican corn in Mexico.

    Although mom didn't make this stew too often, at least not that I remember, I was happy to know that my big sister had my back. She not only had mom's recipe, but she also had her mother-in-law, Maria's, recipe.

    Beni didn't give me the exact measurements, but I got enough information to figure out the rest on my own. Well, if truth be told, it did require a few more texts back and forth until I had the recipe nailed!

    Jump to:
    • 🧐Why This Recipe Works
    • 🛒What Goes Into This Recipe
    • 🔖Recipe Ingredients & Substitutions
    • 🥘How to Make Shalgam (Turnip Stew)
    • 🤷🏻‍♀️Recipe FAQs
    • 👩🏼‍🍳Pro Tips
    • 🍽Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐Why This Recipe Works

    This Shalgam Turnip Stew recipe is not only delicious but easy to follow. It's the perfect recipe to try the next time you want to wade out into the unknown and try something unique and different.

    The ingredients of this Shalgham recipe really complement each other, which results in one incredible dish! If you're growing turnips in your garden and need some fresh turnip recipe ideas, give this wonderful Turnip Stew recipe a try!

    🛒What Goes Into This Recipe

    shalgam stew recipe ingredients

    🔖Recipe Ingredients & Substitutions

    • Turnips — You will need 4 cups of chopped turnips, equaling approximately 8 small turnips.
    • Date Molasses — Date Molasses can be purchased at most international markets, some health food stores, and on Amazon. However, you can make some using this recipe.
    • Dried Lemon/Lime Slices — Lemon is added to balance out the sweetness of the stew. You can purchase dehydrated lemons or limes (whole or sliced) or make them yourself. Here's my recipe. You can also substitute a few tablespoons of lemon or lime juice instead.
    • Lamb — When I share a recipe that contains lamb, please assume you can substitute beef for the lamb.

    🥘How to Make Shalgam (Turnip Stew)

    Step 1: Cut lamb into 2" to 3" pieces and add to a small pot. Add 4 cups of water, cover, and simmer the meat for 30 minutes.

    chopped lamb in a pot of water
    a pot covered with a lid

    Tip: Leave the lid cracked slightly so that the liquid in the pot does not overflow and make a mess.

    Step 2: While the meat is cooking, wash and peel the turnips. Trim the ends off, then cut the turnips into fourths. Then slice each piece in half. The turnip pieces should be approximately 2" to 3" in size.

    trimmed turnip on a cutting board
    chopped turnips

    Step 3: When the lamb has simmered for 30 minutes, remove it from the pot, then strain the broth. Mix salt, tomato paste, and lemon slices (or lemon juice) into the broth while hot. Set aside until needed.

    adding salt to broth
    tomato sauce in a measuring cup with lime slices

    Step 4: Dice onion, and add to a Dutch oven, along with the oil. Sauté the onion for a few minutes, then add lamb and paprika. Cook over medium heat until the meat is browned and the onions are caramelized.

    diced onion
    diced onion and paprika being cooked
    onion and lamb cooking in a pot

    Step 5: Add turnips and drizzle with date syrup. Stir to coat the turnips with the syrup. Cook for a few minutes.

    turnips stew being cooked
    turnip stew

    Step 6: Pour 1 cup of water into the pot, but not directly on the syrup-covered turnips. Cover the pot and simmer for 15 minutes until the turnips are fork-tender. Pour the tomato-broth into the pot and stir gently. Cover and simmer for an additional 30 minutes.

    a pot full of lamb chunks and chopped turnips
    For added spice, add a few chilis.
    removing a piece of turnip with a fork
    pouring tomato sauce over Shalgam stew
    shalgam stew
    shalgam over rice
    Serve Shalgam over White or Vermicelli Rice

    🤷🏻‍♀️Recipe FAQs

    What is Shalgam called in English?

    Shalgam or Shalgham is the Arabic word for Turnips. Turnips are a root vegetable in the same family as radishes.

    Besides enjoying the delicious turnip's white and slightly purplish root, the turnip tops or greens (as their leaves are called) can also be eaten. However, they are sweeter when they are tender.

    For planting tips and other information, check out: Turnips: "Planting, Growing, and Harvesting Turnips."

    Do you need to peel turnips?

    Turnips have thin edible skin that can either be left on or peeled. It's really a matter of preference.

    Since turnips are root vegetables, they're often caked with dirt. The dirt is sometimes hard to remove entirely. For this reason, peeling the turnips can be helpful.

    What do turnips taste like?

    Turnips taste a bit like radishes, they are in the same family, after all. They have an earthy, nutty flavor and are slightly spicy. Turnips taste mild, sweet, and in my opinion, delicious!

    👩🏼‍🍳Pro Tips

    • Since this Turnip Stew is sweet and sour, I find that it begs for a spicy kick. I've left the chilis as an optional ingredient, but I would definitely add a few if you can tolerate spicy food. You may wish to add ½ teaspoon cayenne pepper instead.
    • If you want to cut down on calories, you can toss the lamb broth and use 4 cups of fresh water instead. However, think twice because there's a lot of flavor in the broth!
    • The amount of date syrup and lemon juice can be adjusted based on your preference. Start with the suggested amounts of date syrup and lemon juice and increase either to make the Turnip Stew more sweet or sour.
    • For a lower-carb option ditch the rice and serve this stew by itself and just call it Turnip Soup.
    shalgam stew with rice
    Shalgham Stew with Rice on the Side

    🍽Related Recipes

    • middle eastern pickled turnips
      Middle Eastern Pickled Turnips
    • Bamia ladies fingers okra stew and rice
      Okra Ladies Fingers Stew (Bamia)
    • potato stew with herbs on the side
      Lamb or Beef Potato Stew
    • instant pot Irish lamb stew in a white dish
      Instant Pot Lamb Stew

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    Shalgam stew and rice

    Shalgam (Middle Eastern Turnip Stew)

    Delicious, sweet, and sour turnip stew, with tender cubed lamb.
    4.78 from 9 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 4 servings
    Calories: 591kcal
    Author: Hilda Sterner

    Ingredients

    • 1½ pounds lamb or beef (cut into 2"-3" portions)
    • 4 cups peeled and roughly chopped turnips (approximately 1 ¼ pounds)
    • 1½ teaspoon salt
    • 6 ounce canned tomato paste
    • 2 tablespoon lemon juice (or 1 small black lime)
    • 1 medium yellow onion (diced)
    • 1½ tablespoon vegetable oil
    • 1 tablespoon paprika
    • 3 tablespoon date molasses

    Instructions

    • Cut lamb into 2" to 3" pieces and add to a small pot. Add 4 cups of water, cover, and simmer the meat for 30 minutes.
    • While the meat is cooking, wash and peel the turnips. Trim the ends off, then cut the turnips into fourths. Then slice each piece in half. The turnip pieces should be approximately 2" to 3" in size.
    • When the lamb has simmered for 30 minutes, remove it from the pot, then strain the broth. Mix salt, tomato paste, and lemon slices (or lemon juice) into the broth while hot. Set aside until needed.
    • Dice onion, and add to a Dutch oven, along with the oil. Sauté the onion for a few minutes, then add lamb and paprika. Cook over medium heat until the meat is browned and the onions are caramelized.
    • Add turnips and drizzle with date syrup. Stir to coat the turnips with the syrup. Cook for a few minutes.
    • Pour 1 cup of water into the pot, but not directly on the syrup-covered turnips. Cover the pot and simmer for 15 minutes until the turnips are fork-tender. Pour the tomato-broth into the pot and stir gently. Cover and simmer for an additional 30 minutes.
    • Serve over white rice.

    Notes

    • Since this Turnip Stew is sweet and sour, I find that it begs for a spicy kick. I've left the chilis as an optional ingredient, but I would definitely add a few if you can tolerate spicy food. You may wish to add ½ teaspoon cayenne pepper instead.
    • If you want to cut down on calories, you can toss the lamb broth and use 4 cups of fresh water instead. However, think twice because there's a lot of flavor in the broth!
    • The amount of date syrup and lemon juice can be adjusted based on your preference. Start with the suggested amounts of date syrup and lemon juice and increase either to make the Turnip Stew more sweet or sour.
    • For a lower-carb option ditch the rice and serve this stew by itself and just call it Turnip Soup.

    Nutrition

    Serving: 1bowl | Calories: 591kcal | Carbohydrates: 33g | Protein: 39g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 127mg | Sodium: 1085mg | Fiber: 6g | Sugar: 11g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Dina H says

      February 26, 2023 at 1:10 pm

      5 stars
      I made this using your recipes and my Moms. We wrote down her recipe as we watched so you can imagine how vague the recipe is 🥰. Thank you so much for taking the time to include actual measurements and cool times. Tasted just like moms. My husband isn’t Assyrian but has had my moms recipes for over 20 years. So he is my worst critic and I passed! Now it needs only approval MOMS! Lol

      Reply
      • Hilda Sterner says

        February 26, 2023 at 2:43 pm

        Haha, that's awesome, I'm glad you guys approved! Keeping the fingers crossed for mom!🤞 I know my mom always had some constructive criticism.🙄

        Reply
    2. Peggy says

      November 17, 2022 at 11:24 pm

      5 stars
      So good, and so easy! I’ve also substituted bone in skinless chicken thighs or legs and that too was delicious. Another time added carrots when I was short of turnips, which was okay, but turnips definitely better. Thank you for this keeper.

      Reply
      • Hilda Sterner says

        November 18, 2022 at 7:18 am

        Hi Peggy, I've never tried it with chicken but will have to try that. Thank you!

        Reply
    3. Kathy Fisher says

      March 31, 2021 at 5:21 pm

      5 stars
      Greg and I had this for dinner tonight. I love lamb and this stew is excellent. I didn't know I like turnips. Thanks Hilda.

      Reply
      • Hilda Sterner says

        March 31, 2021 at 6:30 pm

        Yay~ I'm glad you liked it, Kathy! Next time, we'll roast the turnips! I'm thinking lamb kabobs.

        Reply
    4. Beni says

      March 29, 2021 at 1:23 pm

      5 stars
      Great recipe!

      Reply
      • Hilda Sterner says

        March 29, 2021 at 1:42 pm

        Thank you! 😘 Couldn't have done it without you!

        Reply
    5. Kelly Methey says

      March 29, 2021 at 1:07 pm

      5 stars
      Sounds very interesting, you come up with such diverse recipes, thanks Hilda!

      Reply
      • Hilda Sterner says

        March 29, 2021 at 1:45 pm

        Thanks, Kelly, if only you liked lamb. 😉

        Reply

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