Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, shushbarak. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Shushbarak is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Shushbarak is something which I have loved my entire life. They’re fine and they look fantastic.
Shish Barak is a traditional Lebanese stew of yogurt and meat dumplings. The yogurt, garlic, mint, cilantro and spices make Shish Barak an amazing dish. Make the Yoghurt Sauce: Dissolve the corn starch with cold water and add to the yoghurt. Bring the yoghurt to a boil, stirring constantly.
To begin with this particular recipe, we have to prepare a few components. You can have shushbarak using 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Shushbarak:
- Get For the dough:
- Make ready 2 cups all-purpose flour
- Make ready 2 Tbsp powdered milk
- Prepare 1/4 tsp salt
- Prepare Warm water for kneading
- Get Extra flour to roll the dough
- Take For the filling:
- Take 1/2 kg (1 lb) ground beef or lamb or a mixture of both
- Take 2 small onions, minced
- Make ready 3 Tbsp ghee or butter, divided
- Take 1 tsp cinnamon
- Get 1 tsp all spice
- Prepare to taste Salt and pepper
- Make ready 3/4 cup Pine nuts (optional)
- Get 2 Tbsp fresh parsley, minced
- Prepare For sauce:
- Make ready 2 kg Greek tangy yogurt
- Get 3-4 Tbsp corn starch
- Get 1/4 cup cold water
- Make ready 6 cloves garlic
- Make ready 3/4 cup cilantro, minced
- Get 2 Tbsp ghee
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. (Taqiyet Elyahoodi, Dinen, Shushbarak, Shish Barak, Tatarbari, شُشْبَرَك) This combination of meat-stuffed dumplings and yogurt is common in Levantine cuisine. The dish consists of tiny dumplings—believed to have originated in Iran under the name joshpara —that are filled with a combination of meat and onions. This combination of meat-stuffed dumplings and yogurt is common in Levantine cuisine.
Instructions to make Shushbarak:
- To make the dough:
- Mix dry ingredient then add warm water gradually an knead well to get a nice dough that is not sticky; it should be elastic and hard a bit. - Leave the dough to rest in a warm dry area covered in a damp towel or plastic wrap for an hour or two.
- In the mean time prepare the filling . Sauté onion with two tablespoons of ghee or butter till tender, add meat and cook till cooked through. Season with salt and pepper and add spices. Take off heat.
- In another small pan fry pine nuts if using and drain. Add 1/2 the amount to meat mixture. The rest will be used as garnish. - Let the meat mixture cool off completely before adding parsley and stuffing the dough.
- To make the dumplings, cut the dough into 4 pieces. Start working with one while keeping the rest covered. You can roll the dough the traditional way using a rolling pin on a well floured surface till you have a very thin dough.
- The non-traditional way in rolling the dough is using a pasta machine. Using a rebound cutter (the size you like bit it is nice to have small circles)
- Put about tsp of filling in the center.
- Fold circle in half and close well by pressing the edge together. Take one end of the half circle and fold it to attach to the other end. Have a floured baking sheet on the side and arrange pieces of shushbarak to bake later. Continue till you are done.
- Heat oven to 150°C (300°F) and bake shushbarak for 5 min only. You don't want to brown it, you only want to sort of dry the dough so it won't stick together and to prevent a doughy taste when cooking. - At this stage you can freeze shushbarak in freezer bags or containers separating the layers with wax or parchment paper to prevent sticking.
- To make the sauce, place yogurt in a large pot. Make a slurry of corn starch and water. Add to yogurt and start cooking over med high heat while stirring non-stop. Once it comes to a boil add salt and start dropping shushbarak. Stir gingerly and let it cook for 5 min while you prepare the last step.
- In a small frying pan sauté ghee and garlic till fragrant, add cilantro and add immediately to the shushbarak pot. Turn the heat off and pour shushbarak into a big serving platter or individual ones. Garnish with fried pine nuts. You can serve rice in the side.
The dish consists of tiny dumplings—believed to have originated in Iran under the name joshpara —that are filled with a combination of meat and onions. This combination of meat-stuffed dumplings and yogurt is common in Levantine cuisine. They are made in Lebanon, Iraq, Syria, Jordan, and Palestine, and are very similar to manti, the lamb-filled dumplings eaten in Turkey. <br /> <br />While shish barak are. Shish Barak Lebanese Meat Dumplings in Yogurt Soup. Shish Barak is a traditional Arabic dumpling dish that is very popular in Lebanon and Palestine.
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