Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, meat dumplings in hot yogurt sauce - shish barak. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Meat dumplings in hot yogurt sauce - shish barak is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook meat dumplings in hot yogurt sauce - shish barak using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Meat dumplings in hot yogurt sauce - shish barak:
- Make ready - For the shish barak dumplings:
- Make ready 2 cups flour
- Get 500 g coarsely ground beef
- Make ready 1 small onion, finely chopped
- Take 1 tablespoon vegetable oil
- Take 1 teaspoon salt
- Get 1/4 teaspoon white pepper
- Make ready 1 pinch cinnamon
- Take For the sauce:
- Make ready 1 kg yogurt
- Make ready 3 tablespoons starch, dissolved in ½ cup water
- Make ready 3 cloves garlic, crushed
- Take 2 tablespoons fresh coriander, chopped
- Get 1 tablespoon vegetable oil
- Make ready 1 teaspoon salt
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. These dumpling are filled with cooked ground meat, and then dropped in yogurt sauce.
Instructions 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.
These dumplings stuffed with ground meat and onions enrobed in a soft dough and cooked in yogurt sauce are the ultimate Levantine comfort food. 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. 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. pinch of ground allspice.
So that is going to wrap this up for this special food meat dumplings in hot yogurt sauce - shish barak recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
