Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, shushbarak. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Shushbarak is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Shushbarak is something that I’ve loved my whole life. They are nice and they look fantastic.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have shushbarak using 22 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Shushbarak:
- Get For the dough:
- Get all-purpose flour
- Get powdered milk
- Get salt
- Make ready Warm water for kneading
- Prepare Extra flour to roll the dough
- Prepare For the filling:
- Get ground beef or lamb or a mixture of both
- Make ready small onions, minced
- Make ready ghee or butter, divided
- Prepare cinnamon
- Make ready all spice
- Prepare Salt and pepper
- Take Pine nuts (optional)
- Prepare fresh parsley, minced
- Take For sauce:
- Get Greek tangy yogurt
- Get corn starch
- Make ready cold water
- Make ready garlic
- Prepare cilantro, minced
- Take 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.
Instructions 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’s going to wrap it up for this exceptional food shushbarak recipe. Thanks so much for reading. I’m confident that 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. Thanks again for reading. Go on get cooking!
