Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, shushbarak. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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. Making sheesh barak can easily be done in stages. Busy Lebanese housewives buy the dumplings frozen in the neighborhood market to save time.
Shushbarak is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Shushbarak is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook shushbarak using 22 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Shushbarak:
- Get For the dough:
- Take 2 cups all-purpose flour
- Prepare 2 Tbsp powdered milk
- Take 1/4 tsp salt
- Prepare Warm water for kneading
- Make ready Extra flour to roll the dough
- Get For the filling:
- Make ready 1/2 kg (1 lb) ground beef or lamb or a mixture of both
- Get 2 small onions, minced
- Get 3 Tbsp ghee or butter, divided
- Prepare 1 tsp cinnamon
- Take 1 tsp all spice
- Make ready to taste Salt and pepper
- Get 3/4 cup Pine nuts (optional)
- Take 2 Tbsp fresh parsley, minced
- Take For sauce:
- Take 2 kg Greek tangy yogurt
- Get 3-4 Tbsp corn starch
- Get 1/4 cup cold water
- Take 6 cloves garlic
- Make ready 3/4 cup cilantro, minced
- Take 2 Tbsp ghee
Joshpara is a kind of dumpling popular in Central Asia, Caucasus and the Middle East. Josh means "to boil" while para is a term term for "bit". Similar to most Arab dishes, the origins are difficult to trace, but it is said that the dish came from. Shish Barak is a mouth watering food experience.
Instructions to make Shushbarak:
- To make the dough:
- Mix dry ingredient then add warm water gradually an knead well to get a nice dough that is not sticky; it should be elastic and hard a bit. - Leave the dough to rest in a warm dry area covered in a damp towel or plastic wrap for an hour or two.
- In the mean time prepare the filling . Sauté onion with two tablespoons of ghee or butter till tender, add meat and cook till cooked through. Season with salt and pepper and add spices. Take off heat.
- In another small pan fry pine nuts if using and drain. Add 1/2 the amount to meat mixture. The rest will be used as garnish. - Let the meat mixture cool off completely before adding parsley and stuffing the dough.
- To make the dumplings, cut the dough into 4 pieces. Start working with one while keeping the rest covered. You can roll the dough the traditional way using a rolling pin on a well floured surface till you have a very thin dough.
- The non-traditional way in rolling the dough is using a pasta machine. Using a rebound cutter (the size you like bit it is nice to have small circles)
- Put about tsp of filling in the center.
- Fold circle in half and close well by pressing the edge together. Take one end of the half circle and fold it to attach to the other end. Have a floured baking sheet on the side and arrange pieces of shushbarak to bake later. Continue till you are done.
- Heat oven to 150°C (300°F) and bake shushbarak for 5 min only. You don't want to brown it, you only want to sort of dry the dough so it won't stick together and to prevent a doughy taste when cooking. - At this stage you can freeze shushbarak in freezer bags or containers separating the layers with wax or parchment paper to prevent sticking.
- To make the sauce, place yogurt in a large pot. Make a slurry of corn starch and water. Add to yogurt and start cooking over med high heat while stirring non-stop. Once it comes to a boil add salt and start dropping shushbarak. Stir gingerly and let it cook for 5 min while you prepare the last step.
- In a small frying pan sauté ghee and garlic till fragrant, add cilantro and add immediately to the shushbarak pot. Turn the heat off and pour shushbarak into a big serving platter or individual ones. Garnish with fried pine nuts. You can serve rice in the side.
You should try it at least once. Shishbarak. (Taqiyet Elyahoodi, Dinen, Shushbarak, Shish Barak, Tatarbari, شُشْبَرَك). This is an audio version of the Wikipedia Article: Shushbarak. Shish Barak Lebanese Meat Dumplings in Yogurt Soup. Shish Barak is a traditional Arabic dumpling dish that is very popular in Lebanon and Palestine.
So that is going to wrap this up for this special food shushbarak recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
