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Jordanian meat dumplings in yogurt stew


Shishbarak (Jordanian meat dumplings in yogurt stew)Meat Filling for Shishbarak:

Dumpling Dough for Shishbarak:

Stew for Shishbarak:

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.


Food Fare: Middle Eastern RecipesSimilar 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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