Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, shushbarak. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. Shish barak are little, ravioli-like dumplings filled with seasoned lamb, onions, and pine nuts that are boiled, baked, or fried and served in a warm yogurt sauce with melted butter.
Shushbarak is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Shushbarak is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook shushbarak using 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Shushbarak:
- Make ready For the dough:
- Make ready 2 cups all-purpose flour
- Make ready 2 Tbsp powdered milk
- Prepare 1/4 tsp salt
- Make ready Warm water for kneading
- Get Extra flour to roll the dough
- Get For the filling:
- Make ready 1/2 kg (1 lb) ground beef or lamb or a mixture of both
- Take 2 small onions, minced
- Prepare 3 Tbsp ghee or butter, divided
- Take 1 tsp cinnamon
- Make ready 1 tsp all spice
- Get to taste Salt and pepper
- Get 3/4 cup Pine nuts (optional)
- Make ready 2 Tbsp fresh parsley, minced
- Make ready For sauce:
- Prepare 2 kg Greek tangy yogurt
- Prepare 3-4 Tbsp corn starch
- Get 1/4 cup cold water
- Take 6 cloves garlic
- Get 3/4 cup cilantro, minced
- Make ready 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. I prefer to make my own and. However, the mainly and commonly used term is Shishbarak or Shushbarak.
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.
I prefer to make my own and. However, the mainly and commonly used term is Shishbarak or Shushbarak. Although it is a very old dish that it's believed to be originated hundreds years ago, shishbarak is still considered as one of the. Similar to most Arab dishes, the origins are difficult to trace, but it is said that the dish came from. Almost every culture in the world has their version of a dumpling and the Middle East has its Shish Barak.
So that is going to wrap this up with this special food shushbarak recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
