Mains
Shish Barak (Dumplings in Yogurt)
A Jerusalem-origin Shish Barak recipe that uses two kinds of yogurt to prevent curdling during cooking. Try this rich, flavorful Shish Barak.
Ingredients
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- Dough
- 1 kilogram white all-purpose flour
- 1 teaspoon of sugar
- A pinch of salt.
- 1 tablespoon white vinegar
- Warm water, as needed for the dough.
- How to prepare the dough
- Filling for Shish Barak
- The amount of meat filling for Shish Barak varies depending on how much you want to prepare.
- Mince a dried onion very finely, then sauté it in vegetable oil. Add finely ground black pepper, ground cinnamon, and a pinch of seven-spice, then add the minced meat. Stir the meat with the onion until the meat is cooked, then finally add a pinch of salt and 1 teaspoon of pomegranate molasses.
- Dust the table or any suitable work surface with flour for rolling the dough, roll the dough out with a rolling pin, and cut it into small circles...
Method
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- We mix all the ingredients and knead them, leaving the vinegar for the final stage to help us roll the dough.
- We fill each circle with a little meat filling and close it into a half-moon, then pinch it with the fingers to seal it together and obtain the desired Shish Barak shape.
- To prepare Shish Barak in this recipe we need two kinds of yogurt from the #Palestinian_kitchen: jameed and plain yogurt (raib).
- We mix the two yogurts and add hot water; the amount depends on preference: if we want a thin yogurt soup we add more water, and if we want a thick, heavy yogurt we add less. Put them over low heat until they boil for a short time.
- When the yogurt boils, we begin to add the Shish Barak dumplings slowly and carefully.
- When the Shish Barak pieces float to the surface of the yogurt and are cooked, we can add a little fried garlic in ghee according to taste.
Recipe tags
MainsInternationalNut free
