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, 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!
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🧐 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
🔖 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.
Pro Tip: Leave the lid cracked slightly so that the liquid in the pot does not overflow and make a mess.
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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.
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.
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.
Step 5: Add turnips and drizzle with date syrup. Stir to coat the turnips with the syrup. Cook for a few minutes.
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.
🤷🏻♀️ Recipe FAQs
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."
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.
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.
🍽 Related Recipes
📖 Recipe
Shalgam (Middle Eastern Turnip Stew)
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.
Dina H says
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
Hilda Sterner says
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.🙄
Peggy says
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.
Hilda Sterner says
Hi Peggy, I've never tried it with chicken but will have to try that. Thank you!
Kathy Fisher says
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.
Hilda Sterner says
Yay~ I'm glad you liked it, Kathy! Next time, we'll roast the turnips! I'm thinking lamb kabobs.
Beni says
Great recipe!
Hilda Sterner says
Thank you! 😘 Couldn't have done it without you!
Kelly Methey says
Sounds very interesting, you come up with such diverse recipes, thanks Hilda!
Hilda Sterner says
Thanks, Kelly, if only you liked lamb. 😉