Shish Barak Food
SHISH BARAK
These ravioli-like dumplings are stuffed with a spiced beef filling and served in a garlicky yogurt sauce. Top them with pine nuts for a delicious Middle-Eastern meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dough: Combine the flour, 1 cup water and a pinch of salt in a large bowl and mix with your hand until it comes together. Knead until the dough is smooth and no longer sticky, 1 to 2 minutes.
- Flour a work surface and transfer the dough to it. Knead a few times and shape into a ball. Let rest for 10 minutes.
- For the filling: Heat the vegetable oil in a large, heavy skillet. Add the onion and cook until translucent, stirring occasionally. Add the ground beef and season with salt, pepper and cinnamon and cook, stirring to break up any lumps, until browned and cooked through. Remove from the heat and let cool.
- On a floured surface, roll out the dough to a thickness of about 1/8 inch (3.125 mm). Cut the dough into circles with a 5-inch round cutter to make about 30 dough rounds. If there is any leftover dough, reroll and cut more circles.
- Fill a dough round with a spoonful of the meat mixture then fold the edges together to create a half-moon shape and seal well (do not overstuff the dough rounds). Repeat with the remaining dough rounds and filling.
- For the sauce: Combine the yogurt, crushed garlic and sea salt to taste in a medium bowl. Spoon the yogurt mixture onto a serving platter and set aside.
- Bring a large pot of water to a boil. Cook the shish barak in batches in boiling water for 2 to 3 minutes, until they are floating and tender.
- While the dumplings simmer, heat 1 tablespoon butter and 2 tablespoons olive oil in a large nonstick skillet. Lift the dumplings from the water with a slotted spoon or skimmer, thoroughly strain and add to the heated pan (use caution, it could splatter). Fry the shish barak until crispy and golden, 2 to 3 minutes, flipping halfway. Transfer to the platter with the sauce. Repeat with the remaining shish barak.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a small skillet over medium heat. Add the paprika and the pine nuts and cook, stirring constantly, until golden, 1 to 2 minutes. Pour the pine nut mixture over the shish barak.
- Garnish with parsley leaves and a sprinkle of paprika. Serve immediately.
More about "shish barak food"
SHISH BARAK - FUFU'S KITCHEN
From fufuskitchen.com
5/5 (18)Category DinnerCuisine Middle EasternTotal Time 2 hrs 30 mins
- First, prepare the dough by combining all the ingredients together with a kitchenaid with the paddle attachment or by hand. Initially pour the cup of water a little at a time. Cover and let it rest for 30 min as you prepare the filling.
- In a food processor, add the onion, garlic, and parsely from the meat filling and pulse. Add this mixture to the beef and saute in a pan with the seasonings. Cook till browned well. Add toasted pine nuts to the filling as well. Set aside.
- Once the dough is ready, cut the ball in half and roll out each half thinly. About 1 inch thick. Cut small circles into the dough using a cookie cutter or a small coffee cup. Spread out each circle and add 1 tsp of beef filling onto one side of the circle. Shape like an empanada pinching at the seams. Then pinch the ends of the dumpling together or overlap them to look like tortellini. Repeat this step until all the dough is done.
- Place the dumplings onto a nonstick pan sprayed with olive oil. Bake in a 400 F oven for about 10 minutes until lightly browned. Feel free to broil for a minute for more color.
SHISH BARAK (LAMB DUMPLINGS IN YOGURT SAUCE) - CHEF TARIQ
From cheftariq.com
Ratings 2Calories 666 per servingCategory Main Course
SHISH BARAK WITH SPINACH AND YOGURT | SLOW FOOD BEIRUT
From slowfoodbeirut.com
SHISH BARAK(MEAT DUMPLINGS IN YOGURT SAUCE) - TASTE OF …
From tasteofbeirut.com
MOBY DICK HOUSE OF KABOB SERVES AUTHENTIC PERSIAN AND …
From mobyskabob.com
SHISH BARAK LEBANESE DUMPLINGS IN YOGURT - THE MATBAKH
From thematbakh.com
GET THE RECIPE: - BON APPéTIT
From bonappetit.com
SHISH BARAK: HOW TO MAKE THE ANCIENT DUMPLING OF THE LEVANT
From losaltosonline.com
FAANG THAI RESTAURANT & BAR - YELP
From yelp.com
SHISH BARAK. CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From myfitnesspal.com
SHISH BARAK (LEBANESE LAMB DUMPLINGS IN YOGURT SAUCE) - FOOD52
From food52.com
SHISH BARAK (MEAT DUMPLINGS) | SILK ROAD RECIPES
From silkroadrecipes.com
SHISH BARAK: TRY EASY MIDDLE EASTERN SHISH BARAK RECIPE AT HOME
From seema.com
SHISH BARAK - THE ARABIAN CUISINE
From thearabiancuisine.com
LAMB DUMPLINGS IN YOGHURT (SHISH-BARAK) | SYRIAN RECIPES | SBS FOOD
From sbs.com.au
THE HIRSHON SYRIAN SHISHBARAK TORTELLINI IN YOGURT SAUCE – الششبرك
From thefooddictator.com
ISRAELI FOOD: SHISH BARAK DUMPLINGS RECIPE BY CHEF ROY NER | SBS …
From sbs.com.au
BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
From tajpalacetandoor.com
THE BEST PALESTINIAN DISHES ACCORDING TO THE OTTOLENGHI TEAM
From cntraveller.com
VIRGINIA GREEN GROCER ORGANIC CO-OP - ORGANIC FARM FOOD
From organicfarmfood.org
LEBANESE LAMB DUMPLINGS SHISH BARAK RECIPE - DOBBERNATIONLOVES
From dobbernationloves.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
