Café Izz' Sumagiyya (Palestinian Sumac Stew)

For the sumac water:

100g whole dried sumac berries

720ml cold water

For boiling the meat

500g stewing beef or lamb, cut into bite-sized pieces

1 onion, quartered

2 bay leaves

sea salt and freshly ground black pepper

For the stew:

120ml olive oil, plus extra to serve

3 medium onions, finely diced

500g Swiss chard, finely chopped

1 x 400g tin of chickpeas, drained and rinsed

1 tsp mixed spice

60g plain flour

120ml tahini

For the daqqa (spice mix):

4 garlic cloves

1 tsp chilli flakes

1 tsp dried dill

1 tsp salt

To serve

warm pitta