Shish_barak

Name: Shish_barak
Cuisine: American
Ingredients: 2 cups flour; 1/4 tsp salt; 1 tbs vegetable oil; 1 cup warm water; 200 g mince meat; 1 big onion chopped into small cubes; 1 tsp ghee; Or 2 tbs of vegetable oil; 1/2 tsp salt; 1 kilo of yogurt; 2 cups water; 1 tbs corn flour; 1/2 tbs salt; 1/4 cup chopped coriander; 4 mashed cloves of garlic; 1 tbs ghee

Tripolitan Cuisine @cook_16360859

Tripoli

Shish Barak is a pasta dish originating from Iraq, Syria, Lebanon, Jordan, and Palestine. Shish Barak is typically referred to as a local variation of ravioli. Thin dough dumplings are stuffed with seasoned beef and then cooked in a yogurt sauce.😋

Tripolitan Cuisine @cook_16360859

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Ingredients

Dough preparation
2 cupsflour
1/4 tspsalt
1 tbsvegetable oil
1 cupwarm water
Stuffing preparation
200 gmince meat
1big onion chopped into small cubes
1 tspghee
Or 2 tbs of vegetable oil
1/2 tspsalt
Yogurt preparation:
1kilo of yogurt
2 cupswater
1 tbscorn flour
1/2 tbssalt
For the fried garlic and coriander:
1/4 cupchopped coriander
4mashed cloves of garlic
1 tbsghee

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Steps

1

Shish barak preparation: On a soft and floured surface roll the balls of dough using the rolling pin in 1/2 cm of thickness
2

Using the shish barak cutter make small circles of dough
3

Fill each one with a proper amount of the filling
4

Seal the edges very well. Bring both corners of the filled dough together in order to make a proper form of shish barak dumpling.
5

Place all of the dumplings in a oven tray wiped with oil
6

Put the tray in the preheated oven until they dry
7

Dough preparation:
In a bowl, put the flour, salt, and oil
8

Add the water gradually while kneading until the dough is firm but pleiable (watch out while adding water as you might need more or less than a cup)
9

Cut the dough into balls and leave it to rest for approx 1/2 an hour
10

Stuffing preparation:
In a pan fry the onion with the gee until they become soft
11

Add the meat and mix them onions
12

Add the spices and salt; mix them until well cooked
13

Leave them to cool down
14

Yogurt preparation:
Strain the yogurt into a pot, add the dissolved cornflour with 1/2 cup of water, then mix on high speed using hand mixer until we have smooth yogurt
15

Add the rest of water and mix them well
16

On a high heat stir the yogurt constantly until boilling
17

For the fried garlic and coriander
In a pan add the ghee, the garlic and then the coriander; mix them until soft and light brown.
:add the shish barak and the salt and mix carefully
18

Let it boil for approx 1/2 an hour
19

Add the shallow fried garlic and coriander
20

Now leave it for 10 minutes on medium heat
21

For the fried garlic and coriander
In a pan add the ghee, the garlic and then the coriander; mix them until soft and light brown.
22

Place the shish barak in the serving plate immediately when well cooked
Serve with rice mujadara
23

The secret of the dish
Wipe the pot with ghee before cooking so that the dough doesn't stick with stirring constantly with a wooden spoon.