Shish Barak with Tomato Sauce

Name: Shish Barak with Tomato Sauce
Total time: 7200 s
Yield: 6 people
Cuisine: American
Ingredients: 2 cups flour (about 250 grams); 1 teaspoon salt; 4 teaspoons vegetable oil; Water, as needed for kneading; 2.2 pounds ground beef (about 1 kilogram); 2 medium onions, finely chopped; Salt, to taste; 1 tablespoon black pepper; 1 tablespoon ground coriander; 1 pinch ginger and turmeric; 1 teaspoon curry powder; 3 large garlic cloves; 1 sprinkle of fresh cilantro; 2 large tomatoes, chopped; 1 large onion, finely chopped; 4 garlic cloves, minced; 2 chicken bouillon cubes; 5 tablespoons vegetable oil; 1 tablespoon black pepper; 1 tablespoon ground coriander; Salt, to taste; 1 tablespoon vinegar; 4 tablespoons tomato paste

هند أسامة @cook_4894713

أمريكا

Shish Barak (or Shishbara) is a wonderful Syrian dish, also popular in Lebanese and Turkish cuisine. The first time I tried it was when I made it myself. The taste was new to me, but I really liked it—it’s delicious in every way! I enjoyed trying a new dish and followed the recipe closely, with just a few small additions to the spices. I hope you enjoy it! Thank you!

هند أسامة @cook_4894713

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Ingredients

1 1/2 hours

6 people

For the dough:
2 cupsflour (about 250 grams)
1 teaspoonsalt
4 teaspoonsvegetable oil
Water, as needed for kneading
For the filling:
2.2 poundsground beef (about 1 kilogram)
2medium onions, finely chopped
Salt, to taste
1 tablespoonblack pepper
1 tablespoonground coriander
1 pinchginger and turmeric
1 teaspooncurry powder
3large garlic cloves
1sprinkle of fresh cilantro
For the tomato sauce:
2large tomatoes, chopped
1large onion, finely chopped
4garlic cloves, minced
2chicken bouillon cubes
5 tablespoonsvegetable oil
1 tablespoonblack pepper
1 tablespoonground coriander
Salt, to taste
1 tablespoonvinegar
4 tablespoonstomato paste

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Steps

1 1/2 hours

1

For the dough: Combine the dry ingredients and mix well. Add the oil and water, then knead until you have a soft, smooth dough. Cover and set aside for 30 minutes.
2

For the filling: Chop the onions and place them in a pot with the oil. Cook over medium heat, stirring, until lightly golden. Add the spices and mix well. Add the ground beef and stir with the onions and spices. Cook, stirring occasionally, until the meat is done. After turning off the heat, sprinkle with fresh cilantro, mix well, and set aside to cool.
3

For the sauce: Finely chop the onion and place it in a pot with the oil. Sauté until lightly golden. Add the tomatoes and spices, and stir well. After 3 minutes, place the tomato paste in a cup, add water, and mix until it forms a thick paste.
4

Add the tomato paste mixture to the sauce and stir well. Add 1 cup of water, mix, and let it simmer for a bit.
5

Once you turn off the heat, the sauce should be thick. (Note: If you don’t have bouillon cubes, you can add small pieces of chicken breast, cut into cubes, and cook until done. This gives a similar result.)
6

To shape the dough: Dust your work surface with flour. Take half the dough, sprinkle with a little flour, and roll it out thinly with a rolling pin. Use a round cutter to cut circles. Place about 1 teaspoon of the meat filling in the center of each circle.
7

Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal, then bring the ends together and pinch to form a ring. Place on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (180°C) for 15 minutes, until the dough is cooked and lightly golden.
8

After removing from the oven, let cool slightly, then gently add to the sauce and stir carefully. Repeat steps 5, 6, and 7 until all are done.
9

Serve in a deep dish. Enjoy on its own, or serve with rice and a green salad.