shish barak

Shish Barak

This dish can be described as Lebanese version for Ravioli and it tastes divine. Shish Barak is a life-changing experience that begins the moment you take a spoonful of these round-shaped meat dumplings drowned in a delicious thick yoghurt sauce until it goes down your throat. In Eastern Mediterranean countries, it’s considered a traditional dish that people of all ages can’t help but love.

-Time to prepare: 1 hour
-Time to cook: 40 minutes
-Difficulty: Intermediate
-Number of servings: 4 to 5 servings
-Region: Eastern Mediterranean (Lebanese)

Ingredients

1- Dough:

  • 2 cups flour for kneading
  • ½ cups water
  • ½ tsp salt
  • ½ cup of milk, fresh milk

2- Yogurt sauce :

  • 6 cups yogurt
  • 1½ tbsp starch dissolved in water
  • 1-2 tsp salt
  • 3 cloves garlic, minced
  • A bunch of coriander, chopped
  • 5 tbsp butter (for frying coriander)

3- Stuffing:

  • 1 lb meat finely chopped
  • 1 medium onion finely chopped
  • 2 tbsp olive oil or margarine
  • ¼ teaspoon pine nuts
  • ½ teaspoon sweet spices
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper
  • ½teaspoon cinnamon
  • ½teaspoon salt

Procedure:

To prepare the stuffing:

1. Heat oil and fry the pine nuts until it gains a golden yellow color
2. In another saucepan, add the meat and onions to the olive oil then add the spices and let them cook for about 15 minutes
3. Turn the flame off the saucepan containing the meat and add the pine nuts to the mixture then let aside to cool.

To prepare the dough:

1. Mix the flour with the milk, oil and salt in a blender until the mixture becomes softer and divide the mixture into two parts, each placed in a flour-coated bowl.
2. Cover and place both parts in the fridge for 30-60 minutes to allow the dough to rest.
3. On a smooth, flour-coated surface, flatten the dough using a rolling pin to a thickness of about 0.2 inches.
4. Using round cookie cutter or the edges or a small cup, cut the dough into small circles
5. Stuff each circle of dough with about ½ teaspoon of the stuffing prepared previously
6. Fold the dough so that it becomes C shaped, then further folding until the edges of the C touch
7. On a greased tray (using oil or margarine) slowly add the stuffed dough beside one another and put the tray in the oven until they become redder in color.

Add the yoghurt, starch and salt to a smaller saucepan and allow them to dissolve. Then heat the mixture until it begins to boil.

Add the baked now called “Shish Barak” to the mixture and stir continuously for 15 minutes then turn off the heat and pour the mixture into the serving dishes.

In a frying pan fry the garlic and fried coriander and add it to the now ready “Shish Barak” to top the yogurt mixture. It’s preferable if served hot.

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