Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, shushbarak. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Shushbarak is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Shushbarak is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 delicious Middle Eastern homemade meat dumplings cooked in a garlic yogurt sauce. It is the utimate Arabic comfort meal. Yogurt is cooked with coriander and garlic then poured over crunchy meat dumplings.
To begin with this particular recipe, we have to first prepare a few components. You can have shushbarak using 22 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Shushbarak:
- Prepare For the dough:
- Prepare 2 cups all-purpose flour
- Prepare 2 Tbsp powdered milk
- Get 1/4 tsp salt
- Prepare Warm water for kneading
- Prepare Extra flour to roll the dough
- Make ready For the filling:
- Take 1/2 kg (1 lb) ground beef or lamb or a mixture of both
- Make ready 2 small onions, minced
- Get 3 Tbsp ghee or butter, divided
- Prepare 1 tsp cinnamon
- Prepare 1 tsp all spice
- Make ready to taste Salt and pepper
- Prepare 3/4 cup Pine nuts (optional)
- Make ready 2 Tbsp fresh parsley, minced
- Make ready For sauce:
- Get 2 kg Greek tangy yogurt
- Get 3-4 Tbsp corn starch
- Make ready 1/4 cup cold water
- Take 6 cloves garlic
- Prepare 3/4 cup cilantro, minced
- Take 2 Tbsp ghee
Making sheesh barak can easily be done in stages. Busy Lebanese housewives buy the dumplings frozen in the neighborhood market to save time. Shish Barak Shish Barak packs an intriguing taste stemming from the intense flavor of cooked yogurt, and then crowned with subtle aromas from the mint, cilantro and garlic. Almost every culture in the world has their version of a dumpling and the Middle East has its Shish Barak.
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 Shish Barak packs an intriguing taste stemming from the intense flavor of cooked yogurt, and then crowned with subtle aromas from the mint, cilantro and garlic. Almost every culture in the world has their version of a dumpling and the Middle East has its Shish Barak. These little plump dumplings are filled with minced meat and baked. 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. The first thing that came to my mind is Shish barak, which is basically a pasta stuffed with minced meat and herbs and cooked in a yogurt sauce.
So that is going to wrap it up with this special food shushbarak recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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