Shish Barak (Dumplings in Yogurt)

Ingredients

• For the 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...
• This Shish Barak recipe comes courtesy of a friend of the ‘What Are We Cooking Today’ website:
• By Claudette Katnashou
• Click on the name Claudette, mother of Maurice, to visit her personal page on our site and enjoy all her delicious recipes.

Method

1. We mix all the ingredients and knead them, leaving the vinegar for the final stage to help us roll the dough.
2. 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.
3. To prepare Shish Barak in this recipe we need two kinds of yogurt from the #Palestinian_kitchen: jameed and plain yogurt (raib).
4. 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.
5. When the yogurt boils, we begin to add the Shish Barak dumplings slowly and carefully.
6. 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.