Sumaqqiyeh (oxtail stew with chard, sumac and tahini)

Sami Tamimi, Tara Wigley
LOS ANGELES, CA - JUNE 19: From the cookbook Falastin, Los Angeles Times restaurant critic Bill Addison makes Sumaqqiyeh: Oxtail stew with chard, sumac, and tahini on Friday, June 19, 2020 in Los Angeles, CA. (Mariah Tauger / Los Angeles Times)
(Mariah Tauger / Los Angeles Times)

This spicy oxtail stew is rich with tahini and chickpeas and gets freshness from chard and chiles.