Step-by-Step Guide to Prepare Homemade Meat dumplings in hot yogurt sauce - shish barak

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, meat dumplings in hot yogurt sauce - shish barak. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Shish barak - Syrian recipe - just Arabic food. How to make traditional Lebanese Shish Barak in very easy to follow steps. The meat dumplings are cooked with an amazing yogurt sauce. These dumplings stuffed with ground meat and onions enrobed in a soft dough and cooked in yogurt sauce are the ultimate Levantine comfort food.

To begin with this recipe, we must first prepare a few ingredients. You can have meat dumplings in hot yogurt sauce - shish barak using 15 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Meat dumplings in hot yogurt sauce - shish barak:

1. Prepare - For the shish barak dumplings:
2. Get 2 cups flour
3. Prepare 500 g coarsely ground beef
4. Take 1 small onion, finely chopped
5. Take 1 tablespoon vegetable oil
6. Make ready 1 teaspoon salt
7. Make ready 1/4 teaspoon white pepper
8. Get 1 pinch cinnamon
9. Get For the sauce:
10. Make ready 1 kg yogurt
11. Take 3 tablespoons starch, dissolved in ½ cup water
12. Make ready 3 cloves garlic, crushed
13. Get 2 tablespoons fresh coriander, chopped
14. Make ready 1 tablespoon vegetable oil
15. Take 1 teaspoon salt

Assembling the dish is easy once the dumplings are ready, because the yoghurt sauce and the rice. 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 (Beef Stuffed dumplings in jameed sauce). Shish barak are little, ravioli-like dumplings filled with seasoned lamb, onions, and pine nuts that are boiled, baked, or fried and served in a warm yogurt sauce with melted butter, mint, sumac, and more toasted pine nuts.

Instructions to make Meat dumplings in hot yogurt sauce - shish barak:

1. 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.
2. 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.
3. Preheat the oven to 180 ˚C.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. Note: You can find the recipe 'vermicelli rice' in this application.

Shish Barak (Beef Stuffed dumplings in jameed sauce). Shish barak are little, ravioli-like dumplings filled with seasoned lamb, onions, and pine nuts that are boiled, baked, or fried and served in a warm yogurt sauce with melted butter, mint, sumac, and more toasted pine nuts. They are made in Lebanon, Iraq, Syria, Jordan, and Palestine, and are very similar. 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.

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