Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, meat dumplings in hot yogurt sauce - shish barak. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Similar to most Arab dishes, the origins are difficult to trace, but it is said that the dish came from pre-Islamic Persia and subsequently variations were made in Azerbaijan, Uzbek and several other countries. Shish barak - Syrian recipe - just Arabic food. Making sheesh barak can easily be done in stages.
Meat dumplings in hot yogurt sauce - shish barak is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Meat dumplings in hot yogurt sauce - shish barak is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook meat dumplings in hot yogurt sauce - shish barak using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Meat dumplings in hot yogurt sauce - shish barak:
- Get - For the shish barak dumplings:
- Prepare 2 cups flour
- Prepare 500 g coarsely ground beef
- Take 1 small onion, finely chopped
- Take 1 tablespoon vegetable oil
- Make ready 1 teaspoon salt
- Get 1/4 teaspoon white pepper
- Make ready 1 pinch cinnamon
- Get For the sauce:
- Make ready 1 kg yogurt
- Get 3 tablespoons starch, dissolved in ½ cup water
- Make ready 3 cloves garlic, crushed
- Prepare 2 tablespoons fresh coriander, chopped
- Make ready 1 tablespoon vegetable oil
- Take 1 teaspoon salt
This turns out perfect for me every time, but I live in a hot dry climate, so adjust the amount of water based on humidity where you live. Today the dish is Meat dumplings in Yogurt sauce (Shishbarak). Shish barak was one of the meals that mom not is looking forward to make. Serve it hot, and refrigerate any leftovers.
Steps to make Meat dumplings in hot yogurt sauce - shish barak:
- To prepare the dough: sift the flour in a bowl with some salt. Gradually add water and knead to obtain a soft dough. Cover the dough with a plastic wrap and put it in the refrigerator for 30 min.
- To prepare the filling: on high heat, fry the chopped onion in a skillet with the vegetable oil until golden. Add the ground meat, cinnamon, pepper and salt and fry until the meat turns brown. Set aside to cool.
- Preheat the oven to 180 ˚C.
- To make the shish barak dumplings: on a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 4 cm circles.
- Place 1 teaspoon of filling at the centre of each circle and fold in half. Press edges together then bring both corners together to obtain a dumpling. Seal well.
- Put all the meat dumplings in a well-greased baking tray and bake for 10 min or until blushed. Remove from oven and set aside.
- To prepare the sauce: strain the yogurt into a pot, add the dissolved starch and place over medium heat. Stir continuously in a circular movement until yogurt thickens then reduce the heat. It is very important to stir continuously for the yogurt not to stick to the pot.
- In a small skillet, fry the minced garlic and fresh coriander with the vegetable oil and add them to the yogurt. Mix well and turn off the heat.
- To serve, place the shish barak dumplings in a serving dish and pour the yogurt sauce in another deep dish. It is customary to serve vermicelli rice along with it. In each individual plate, place a serving of rice and shish barak dumplings and cover with yogurt sauce.
- This serving method is recommended to preserve the crunchiness of the shish barak. Another way to serve it is to add the shish barak dumplings to the yogurt sauce before serving, in which case it will lose its crunchiness.
- Note: You can find the recipe 'vermicelli rice' in this application.
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, mint, sumac, and more toasted pine nuts. They are made in Lebanon, Iraq, Syria, Jordan, and Palestine, and are very similar. Using your fingers, dab some water along half of dough circle. Fold dough over filling, forming a half moon, and Mediterranean Morsel Don't overstir the sauce after you add the dumplings. This could cause the dumplings to break and clump together.
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