Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, shushbarak. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Shish Barak is a traditional Lebanese dish, perhaps of Turkish/Ottoman origins (hence the name), which is basically made of tiny meat dumplings cooked in a plain yogurt stew. Shish barak are little, ravioli-like dumplings filled with seasoned lamb, onions, and pine nuts that are boiled, baked, or fried and served in a warm yogurt sauce with melted butter. Shish Barak is a pasta dish originating from Iraq, Syria, Lebanon, Jordan, and Palestine.
Shushbarak is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Shushbarak is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook shushbarak using 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Shushbarak:
- Prepare For the dough:
- Prepare 2 cups all-purpose flour
- Take 2 Tbsp powdered milk
- Make ready 1/4 tsp salt
- Get Warm water for kneading
- Prepare Extra flour to roll the dough
- Prepare For the filling:
- Prepare 1/2 kg (1 lb) ground beef or lamb or a mixture of both
- Prepare 2 small onions, minced
- Get 3 Tbsp ghee or butter, divided
- Get 1 tsp cinnamon
- Prepare 1 tsp all spice
- Prepare to taste Salt and pepper
- Prepare 3/4 cup Pine nuts (optional)
- Get 2 Tbsp fresh parsley, minced
- Make ready For sauce:
- Make ready 2 kg Greek tangy yogurt
- Make ready 3-4 Tbsp corn starch
- Make ready 1/4 cup cold water
- Make ready 6 cloves garlic
- Make ready 3/4 cup cilantro, minced
- Take 2 Tbsp ghee
The dish is known as shishbarak (Arabic: شيشبرك) or shushbarak (Arabic: شُشْبَرَك) in Iraq, Jordan, Lebanon, Palestine, Syria, Hejaz, and. Shishbarak. (Taqiyet Elyahoodi, Dinen, Shushbarak, Shish Barak, Tatarbari, شُشْبَرَك). The Lebanese version of yogurt soup with meat filled dumplings is called Shish Barak (the The yogurt soup itself is quick and easy to make, but for Shish Barak the wee little. Shishbarak (Arabic: ششبرك, also known as Tatarbari in Iraq, can be transliterated as shushbarak) is a pasta or jiaozi dish made in Iraq, Lebanon, Syria.
Steps 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.
Shish Barak Lebanese Meat Dumplings in Yogurt Soup. Shish Barak is a traditional Arabic dumpling dish that is very popular in Lebanon and Palestine. Shishbarak (or ShishBarak or ShushBarak) is a Middle Eastern variation of the Western ravioli, i.e. composed of a filling sealed between two layers of thin pasta dough. Shish Barak is a mouth watering food experience. You should try it at least once.
So that’s going to wrap it up for this exceptional food shushbarak recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
