Al-Saqat (السقط) – a Hearty Hijazi Dish with Kersha (Lamb Belly or Tripe)
Al-Saqat is a traditional Hijazi dish made with Kersha—lamb belly or tripe—slow-cooked in tomatoes, garlic, spices, and chickpeas. This dish carries deep roots in the kitchens of Makkah, where my grandmother Khadija lovingly prepared it for family gatherings. Rich, comforting, and full of bold flavors, Al-Saqat is more than just a recipe—it’s a taste of heritage. Whether you use lamb belly for its richness or tripe for its texture, this hearty stew is a soulful reminder of the beauty of traditional cooking.
Al-Saqat (السقط) – Lamb Belly or Tripe Stew
A traditional Hijazi dish from Makkah, Al-Saqat is a rich and comforting stew made with either lamb belly or tripe, slowly cooked with tomatoes, garlic, and warming spices. This beloved recipe comes from my grandmother Khadija’s kitchen, passed down with love and memories.
Ingredients
- 1 kg lamb belly kersha or beef tripe, cleaned and cut into small pieces
- 1 medium onion finely chopped
- 1 head garlic minced
- 3 tbsp olive oil
- 1 tsp black pepper
- 1 tsp ground cumin
- ½ tsp cinnamon
- ¼ tsp ground clove
- ¼ tsp ground ginger
- ¼ tsp cardamom
- 3 ripe tomatoes blend until smooth, and strain if desired for fresh tomato juice.
- 1 cup cooked chickpeas
- Salt to taste
- Water as needed
Instructions
- Clean and prepare the lamb belly or tripe thoroughly. Boil briefly to remove odor and rinse well.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft.
- Add garlic, pepper, cumin, and a pinch of salt. Stir for 1–2 minutes.
- Add the lamb belly or tripe. Cook until it starts to release its water and browns slightly.
- Add tomatoes juice and cook on low heat until they soften and blend into the mixture.
- Add cinnamon, clove, ginger, and cardamom. Mix well.
- Add just enough water to cover the meat. Cover and simmer for 1.5 to 2 hours until tender.
- Stir in the cooked chickpeas and simmer for another 10–15 minutes.
- Adjust seasoning, remove whole spices if added, and serve hot with rice or bread.
Notes
- You can use lamb belly for a richer flavor or tripe for a more traditional texture.
- Adjust spices to your taste; this dish is often made differently from home to home.
- Serve with white rice, vermicelli rice, or flatbread.