Shushbarak

Name: Shushbarak
Cuisine: American
Ingredients: For the dough:; 2 cups all-purpose flour; 2 Tbsp powdered milk; 1/4 tsp salt; Warm water for kneading; Extra flour to roll the dough; For the filling:; 1/2 kg (1 lb) ground beef or lamb or a mixture of both; 2 small onions, minced; 3 Tbsp ghee or butter, divided; 1 tsp cinnamon; 1 tsp all spice; to taste Salt and pepper; 3/4 cup Pine nuts (optional); 2 Tbsp fresh parsley, minced; For sauce:; 2 kg Greek tangy yogurt; 3-4 Tbsp corn starch; 1/4 cup cold water; 6 cloves garlic; 3/4 cup cilantro, minced; 2 Tbsp ghee

Kitchen &cook @kitchen_cook00o

Palestine

Shushbarak is very famous in the Middle East and Turkey as well. It’s simply a dough without yeast filled with minced meat and cooked in thickened yoghurt.

Kitchen &cook @kitchen_cook00o

Palestine

Shushbarak is very famous in the Middle East and Turkey as well. It’s simply a dough without yeast filled with minced meat and cooked in thickened yoghurt.

Saved

Ingredients

For the dough:
2 cupsall-purpose flour
2 Tbsppowdered milk
1/4 tspsalt
Warm water for kneading
Extra flour to roll the dough
For the filling:
1/2 kg (1 lb)ground beef or lamb or a mixture of both
2small onions, minced
3 Tbspghee or butter, divided
1 tspcinnamon
1 tspall spice
to tasteSalt and pepper
3/4 cupPine nuts (optional)
2 Tbspfresh parsley, minced
For sauce:
2 kgGreek tangy yogurt
3-4 Tbspcorn starch
1/4 cupcold water
6 clovesgarlic
3/4 cupcilantro, minced
2 Tbspghee

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Steps

1

To make the dough:
2

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.
3

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.
4

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.
5

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.
6

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)
7

Put about tsp of filling in the center.
8

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.
9

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.
10

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.
11

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.