Shish Barak with Yoghurt Recipe - Shahiya.com
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Shish Barak with Yoghurt

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(3) reviews
4 3 5 0
Date: 23/12/2009

Shish Barak with Yoghurt recipe

Preparation Time: 65 min
Cooking Time: 15 min
Number of servings: 6

Yogurt is cooked with coriander and garlic then poured over crunchy meat dumplings. It is usually served with vermicelli rice.

ingredients

For the Shish Barak dumplings:
2 cups flour
500 g coarsely ground beef
1 small onion, finely chopped
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon white pepper
1 pinch of cinnamon
For the Sauce
1 kg yogurt
3 tablespoons starch, dissolved in ½ cup water
3 cloves garlic, crushed
2 tablespoons fresh coriander, chopped
1 tablespoon vegetable oil
1 teaspoon salt
For the Shish Barak dumplings:
2 cups flour
1.1 lb coarsely ground beef
1 small onion, finely chopped
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon white pepper
1 pinch of cinnamon
For the Sauce
2.2 lb yogurt
3 tablespoons starch, dissolved in ½ cup water
3 cloves garlic, crushed
2 tablespoons fresh coriander, chopped
1 tablespoon vegetable oil
1 teaspoon salt

cooking method
 

1. To prepare the dough: sift the flour in a bowl with some salt. Gradually add water and knead to obtain a soft dough. Cover the dough with a plastic wrap and put it in the refrigerator for 30 min.

2. To prepare the filling: on high heat, fry the chopped onion in a skillet with the vegetable oil until golden. Add the ground meat, cinnamon, pepper and salt and fry until the meat turns brown. Set aside to cool.

3. Preheat the oven to 180 ˚C.

4. To make the shish barak dumplings: on a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 4 cm circles.

5. Place 1 teaspoon of filling at the centre of each circle and fold in half. Press edges together then bring both corners together to obtain a dumpling. Seal well.

6. Put all the meat dumplings in a well-greased baking tray and bake for 10 min or until blushed. Remove from oven and set aside.

7. To prepare the sauce: strain the yogurt into a pot, add the dissolved starch and place over medium heat. Stir continuously in a circular movement until yogurt thickens then reduce the heat. It is very important to stir continuously for the yogurt not to stick to the pot.

8. In a small skillet, fry the minced garlic and fresh coriander with the vegetable oil and add them to the yogurt. Mix well and turn off the heat.

9. To serve, place the shish barak dumplings in a serving dish and pour the yogurt sauce in another deep dish. It is customary to serve vermicelli rice along with it. In each individual plate, place a serving of rice and shish barak dumplings and cover with yogurt sauce.

10. This serving method is recommended to preserve the crunchiness of the shish barak. Another way to serve it is to add the shish barak dumplings to the yogurt sauce before serving, in which case it will lose its crunchiness.

In order to maintain the crunchy taste of the Shish Barak, I advise you not to add the baked Shish Barak to the cooked yoghurt before serving.
Reviewed by: ToumW3ara2
Date 15/03/2012 23:34:06
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 20:21:21
 
Reviewed by: Nancy :)
Date 27/10/2010 13:09:14
I love it, we just add pines with the ground meat stuffing and not nutmeg. both are good choices. :)
 
 
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Number of servings: 6
 
Amount per serving
 
Calories: 521
 
Total fat (g): 27
 
Saturated fat (g): 10
 
Cholesterol (mg): 81
 
Carbohydrates (g): 44
 
Protein (g): 25
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