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Shishbarak
Jordanian meat dumplings in yogurt stew
Meat Filling for Shishbarak:
2 small red onions, finely chopped
1 TBS olive oil
1 LB lean ground beef or lamb
1 tsp. Lebanese 7-Spices
Salt to taste
1/4 C shelled pine nuts
Dumpling Dough for Shishbarak:
5 C flour
1-1/4 tsp. salt
2-1/4 C water
1/4 tsp. active dry yeast
1/2 C warm water
1/8 tsp. sugar
Stew for Shishbarak:
5 C plain Greek yogurt
1 C water
2 cloves garlic, minced
1 tsp. dried mint
1/2 tsp. dried cilantro leaves
Juice of 1 lemon
Salt to taste
Filling: In a skillet, sauté onions with about one tablespoon olive oil until lightly browned, about ten minutes. Add ground beef or lamb, Lebanese 7-Spices and salt to taste; mix well and fry until meat is fully cooked, about ten minutes. Stir in pine nuts; set aside.
Dumpling Dough: Mix yeast with warm water and sugar; add to a blender or food processor with remaining ingredients. Process until fully mixed; allow dough to rest for two or three minutes. Place dough on a lightly-floured surface; flatten to a 1/8-inch thickness. Cut dough into 3/4-inch rounds; place rounds on a lightly-floured surface. Place about 1/2 teaspoon of meat filling in the center of each dough round; fold in edges to close over meat. Pull the dough edges around and fold them over each other; flatten sides to form a ravioli shape. Repeat process with remaining dough and filling. Place dumplings on a plate dusted with flour.
Stew: Combine yogurt and water in a cooking pot; stir constantly over low heat until mixture reaches a boil. Add minced garlic, mint, cilantro leaves, lemon juice and salt to taste; mix well.
Add prepared dumplings to stew; bring stew to a boil. Simmer and stir gently over low heat for about fifteen to twenty minutes, or until dumplings are fully cooked. Serve.
Similar recipe: Shish Barak (Iranian Ravioli).
*Shishbarak image (C) Bazel (2011). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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