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Middle Eastern Recipes >  Pasta >  Pine Nuts >  Shish Barak >

 

Shish Barak

Iranian Ravioli

• 1/2 C pine nuts

• 1 TBS olive oil

• 1 medium onion, finely chopped

• 5 cloves garlic, finely chopped

• 12 oz. ground lamb

• 1 egg

• 1 tsp. cinnamon

• 3/4 tsp. cumin

• 1 TBS tomato paste

• 1/4 C fresh cilantro, chopped

• 1/4 C fresh mint, chopped

• 2 tsp. hot salsa

• Salt to taste

• 15 medium egg roll (won ton) skins

• 4 C beef broth

• 3 green onions, finely chopped (use greens)

• Salsa to taste (for garnish)

• Lemon wedges (for garnish)

In a skillet, toast pine nuts in olive oil until golden brown in color. Add ground lamb, onion and garlic. Brown lamb until thoroughly cooked. Drain excess fat. Allow mixture to cool to room temperature. Add egg, cinnamon, cumin, tomato paste, half of the cilantro and mint, salsa, salt and pine nuts. Mix well. Place 1 to 2 tablespoons of mixture in the middle of an egg roll skin. Fold over into a triangle; moisten the edges with water to pinch-seal. Repeat with remaining mixture and egg roll skins. Arrange egg roll skins on a lightly floured baking sheet to dry. In a cooking pot, heat broth to boiling. Add egg roll skins one at a time; cook for several minutes until tender. Drain. Arrange on a platter and garnish with remaining herbs, green onion, salsa and lemon wedges. Serve.

 

Note: Shishbarak is the Jordanian variety of meat dumplings in yogurt stew.

 

Similar recipes:

• Crab Ravioli in Tomato Broth

• Homemade Ravioli

• Maultaschen (German Ravioli)

• Mushroom Ravioli

• Ravioli Casserole

Related Links:

• Food Fare Culinary Collection: Arabic Cookery

• Food Fare Articles: Ravioli in the Kitchen

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