Shish barak dough. Kostenlose Lieferung möglich Get Shish Barak Recipe from Food Network. The filling is prepared using ground beef or lamb, gently spiced and mixed for this shish barak recipe. Once the dough is made and rolled out flat, it is time to cut the dough.
Shish Barak is a pasta dish originating from Iraq, Syria, Lebanon, Jordan, and Palestine. Shish Barak is typically referred to as a local variation of ravioli. Thin dough dumplings are stuffed with seasoned beef and then cooked in a yogurt sauce. You can have Shish barak dough using 3 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Shish barak dough
- It’s 3 cups of flour.
- You need 1 teaspoon of salt.
- You need of Water.
Many people make a double batch of dough to freeze extra shish barak. So, if you only do one batch of dough; you will be left with some filling mixture which isn't a bad thing. Shish barak are dumplings filled with seasoned lamb, onions, and pine nuts that are can be boiled, baked, or fried and served in a warm yogurt sauce with gar. 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 dough step by step
Shish Barak belongs to the “Tabeekh” traditional Lebanese category, ie, home stews, and is not usually served by main stream Lebanese restaurants. Shish barak is a prime example of tribal cooking, where the family gathers to create many dumplings not just to eat right away, but to freeze for later use all winter. Add pine nuts and parsley. flatten the dough and cut into small disks. Place the meat into each of the pieces of dough and fold the edges. Place the dumplings in the oven until they turn golden brown.