all reviews of Shish Barak with Yoghurt
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3 reviews of Shish Barak with Yoghurt   Posted by: dianak
SHOWING 1 - 3 out of 3
Reviewed by: ToumW3ara2
Date 15/3/2012
Here is how my Grandma and mum do it: a- the Yoghurt must be from goat milk, b- No need for starch with goat milk c- we don't have it with rice. d- we don't bake the dumpling e- we use mint instead of coriander On the cooking steps: 6: we don't bake the dumpling 7: goat milk yogurt should not be strained, we just boil the yogurt, and then add as much water and boil the mix. 8: should be done in parallel with 7, we fry the garlic and dried mint and then add to the boiling water and yoghurt mix after that starts boiling. 9: add the dumpling to the mix, and wait until it's boiling, and leave it boiling for 15 mins. 10: serve as a dumpling soupe, (no rice etc). pickled olives are nice on the side.
Reviewed by: maria
Date 30/12/2011
Reviewed by: Nancy :)
Date 27/10/2010
I love it, we just add pines with the ground meat stuffing and not nutmeg. both are good choices. :)
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Reviewed by sueweb
I believe that should be no rice in the stuffing. For the stuffing, you mix the sauteed onion, cooked ground beef and pi more
Reviewed by maria
great recipe, but the sugar was too little, I think you need 4 spoons of white sugar/8 of brown sugar. otherwise great!
Reviewed by asahli4
you missed to mention WHEN do you add the CABBAGE to the reciper
Reviewed by SALLOOM
The review is directed for those that have a pressure cooker. I, for one, do not own a pressure cooker. This recipe is u more
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