Shish barak
Dough preparation
- 2 cups of flour
-1/4 tsp of salt
-1 tbs of vegetable oil
-1 cup of warm water
In a bowl, put the flour, salt, and oil
- 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)
- cut the dough into balls and leave it to rest for approx 1/2 an hour
Stuffing preparation
-200g of mince meat
-1 big onion chopped into small cubes
-1 tsp of ghee
Or
-2 tbs of vegetable oil
- 1/2 tsp of seven spices
- 1/2 tsp of salt
In a pan fry the onion with the gee until they become soft
- add the meat and mix them onions
- add the spices and salt; mix them until well cooked
- leave them to cool down
Shish barak preparation:
On a soft and floured surface roll the balls of dough using the rolling pin in 1/2 cm of thickness
- using the shish barak cutter make small circles of dough
- fill each one with a proper amount of the filling
- Seal the edges very well. Bring both corners of the filled dough together in order to make a proper form of shish barak dumpling.
- place all of the dumplings in a oven tray wiped with oil
- put the tray in the preheated oven until they dry
Yogurt preparation
-1 kilo of yogurt
- 2 cups of water
- 1 tbs of corn flour
- 1/2 tbs of salt
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
- add the rest of water and mix them well
On a high heat stir the yogurt constantly until boilling
- add the shish barak and the salt and mix carefully
- let it boil for approx 1/2 an hour
- add the shallow fried garlic and coriander
- now leave it for 10 minutes on medium heat
For the fried garlic and coriander
-1/4 cup of fresh chopped coriander
- 4 mashed cloves of garlic
-1 tbs of ghee
In a pan add the ghee, the garlic and then the coriander; mix them until soft and light brown.
Place the shish barak in the serving plate immediately when well cooked
Serve with rice mujadara
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.
- 2 cups of flour
-1/4 tsp of salt
-1 tbs of vegetable oil
-1 cup of warm water
In a bowl, put the flour, salt, and oil
- 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)
- cut the dough into balls and leave it to rest for approx 1/2 an hour
Stuffing preparation
-200g of mince meat
-1 big onion chopped into small cubes
-1 tsp of ghee
Or
-2 tbs of vegetable oil
- 1/2 tsp of seven spices
- 1/2 tsp of salt
In a pan fry the onion with the gee until they become soft
- add the meat and mix them onions
- add the spices and salt; mix them until well cooked
- leave them to cool down
Shish barak preparation:
On a soft and floured surface roll the balls of dough using the rolling pin in 1/2 cm of thickness
- using the shish barak cutter make small circles of dough
- fill each one with a proper amount of the filling
- Seal the edges very well. Bring both corners of the filled dough together in order to make a proper form of shish barak dumpling.
- place all of the dumplings in a oven tray wiped with oil
- put the tray in the preheated oven until they dry
Yogurt preparation
-1 kilo of yogurt
- 2 cups of water
- 1 tbs of corn flour
- 1/2 tbs of salt
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
- add the rest of water and mix them well
On a high heat stir the yogurt constantly until boilling
- add the shish barak and the salt and mix carefully
- let it boil for approx 1/2 an hour
- add the shallow fried garlic and coriander
- now leave it for 10 minutes on medium heat
For the fried garlic and coriander
-1/4 cup of fresh chopped coriander
- 4 mashed cloves of garlic
-1 tbs of ghee
In a pan add the ghee, the garlic and then the coriander; mix them until soft and light brown.
Place the shish barak in the serving plate immediately when well cooked
Serve with rice mujadara
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.
