RCI-SN.005.0059.001
Shishbarak
meat Pastries with yoghurt right|Shishbarak
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- 64 oz
- quantity of [http://www.Recipes Wiki.com/Lebanese_Basic_Dough Basic Dough]½ unit
- garlic3 clovescrushed with a dash of salt
- 1 cup
- 16 oz
- sized onions3 mediumfinely chopped
- fried pine nuts¼ cup
- tspn salt1 unit
- tspn ground allspice¼ unit
- tspn ground cinnamon¼ unit
- 2 tbsp
Method
1
Prepare the Basic Dough according to recipe and let it rest for 15 minutes, then roll thin and cut into 2-inch squares. Set aside.
2
Heat 2 tbsp shortening or butter in a large pan over medium heat and cook the finely chopped onions until soft and fragrant, about 5 minutes.
3
Add the ground meat to the pan and cook, breaking it apart with a spoon, until browned completely, about 8-10 minutes.
4
Stir in the ¼ tsp ground allspice, ¼ tsp ground cinnamon, and 1 tsp salt to the meat mixture and combine well. Remove from heat and fold in the fried pine nuts.
5
Place 1 teaspoon of the meat filling in the center of each dough square, fold two opposite corners over the filling to meet in the middle, and seal the edges by pressing firmly.
6
Bring a large pot of salted water to a boil and carefully drop the folded dough parcels into the water. Cook for 5-7 minutes until they float to the surface, then cook for another 2-3 minutes until firm.
7
Using a slotted spoon, transfer the cooked shishbarak to a colander to drain, then place in a serving bowl.
8
Heat the 64 oz cooked yoghurt gently in a pot over low heat, stirring occasionally, until warm and pourable, about 5-8 minutes.
9
Mix the crushed garlic with a dash of salt into the warm yoghurt, then stir in the 1 cup fresh coriander and combine well.
10
Pour the warm garlic-yoghurt sauce over the drained shishbarak and serve immediately while hot.