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Shish_barak

Introduce

Chef :

Tripolitan Cuisine

Shish_barak

Shish Barak is a pasta dish originating from Iraq, Syria, Lebanon, Jordan, and Palestine. Shish Barak is typically referred to as a local variation of ravioli. Thin dough dumplings are stuffed with seasoned beef and then cooked in a yogurt sauce.😋

Ingredient

2 cups

flour

1/2 tbs

salt

1 tbs

vegetable oil

1 cup

warm water

200 g

mince meat

big onion chopped into small cubes

1 tbs

ghee

kilo of yogurt

2 cups

water

1 tbs

corn flour

1/4 cup

chopped coriander

mashed cloves of garlic

Cooking instructions

* Step 1

Shish barak preparation: On a soft and floured surface roll the balls of dough using the rolling pin in 1/2 cm of thickness

* Step 2

Using the shish barak cutter make small circles of dough

* Step 3

Fill each one with a proper amount of the filling

* Step 4

Seal the edges very well. Bring both corners of the filled dough together in order to make a proper form of shish barak dumpling.

* Step 5

Place all of the dumplings in a oven tray wiped with oil

* Step 6

Put the tray in the preheated oven until they dry

* Step 7

Dough preparation: In a bowl, put the flour, salt, and oil

* Step 8

Add the water gradually while kneading until the dough is firm but pleiable (watch out while adding water as you might need more or less than a cup)

* Step 9

Cut the dough into balls and leave it to rest for approx 1/2 an hour

* Step 10

Stuffing preparation:

* Step 11

Add the meat and mix them onions

* Step 12

Add the spices and salt; mix them until well cooked

* Step 13

Leave them to cool down

* Step 14

Yogurt preparation:

* Step 15

Add the rest of water and mix them well

* Step 16

On a high heat stir the yogurt constantly until boilling

* Step 17

For the fried garlic and coriander In a pan add the ghee, the garlic and then the coriander; mix them until soft and light brown. :add the shish barak and the salt and mix carefully

* Step 18

Let it boil for approx 1/2 an hour

* Step 19

Add the shallow fried garlic and coriander

* Step 20

Now leave it for 10 minutes on medium heat

* Step 21

For the fried garlic and coriander In a pan add the ghee, the garlic and then the coriander; mix them until soft and light brown.

* Step 22

Place the shish barak in the serving plate immediately when well cooked Serve with rice mujadara

* Step 23

The secret of the dish Wipe the pot with ghee before cooking so that the dough doesn't stick with stirring constantly with a wooden spoon.

Note: if there is a photo you can click to enlarge it

Tag

Flour Salt vegetable oil warm water mince meat big onion chopped into small cubes Ghee kilo of yogurt water corn flour chopped coriander mashed cloves of garlic

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