Shish Barak and Kibbeh in Yogurt

Ingredients

• Kibbeh mixture:
• 1/2 kilo finely pounded meat for kibbeh
• 1/2 kilo fine brown bulgur
• 1 teaspoon basil
• 1 teaspoon marjoram
• 1 teaspoon black pepper
• 1 teaspoon kibbeh spice
• 1 teaspoon ground cumin
• 1 teaspoon red hot chili powder
• Salt to taste
• Filling for the kibbeh and shish barak:
• 200 grams finely minced meat
• 2 dry onions
• 1 large tablespoon ghee
• A pinch of black pepper
• Shish barak dough:
• 4 cups brown flour
• 1 teaspoon salt
• 1 1/2 cups lukewarm water
• Cooked yogurt:
• 2 kilos yogurt
• 2 tablespoons starch
• 1/2 cup water
• Salt
• 6 cloves garlic, or to taste
• Finely chopped fresh coriander or dried mint, to taste
• The filling and kibbeh discs:
• First prepare the filling. Finely chop the onion and sauté it in the ghee until softened.
• Final stage: cooking the yogurt:
• Here are more from Iman: Authentic Sfiha with Brown Flour
• Also try How to Make Pumpkin in Yogurt

Method

1. Add the minced meat and stir until cooked.
2. Add salt and black pepper, mix, then turn off the heat.
3. Prepare the kibbeh dough. Soak the fine bulgur in lukewarm water for 1 hour.
   Timers: 60 min
4. Wash the bulgur and drain it, then squeeze it well.
5. Start kneading the bulgur alone with the palms of your hands for a while, so the grains begin to break down.
6. Add the pounded meat for kibbeh, salt, spices, basil, and marjoram to the bulgur and continue kneading.
7. Knead well until the bulgur softens and the kibbeh mixture becomes smooth and well combined.
8. Shape the mixture into small or medium balls, as desired.
9. Form kibbeh discs or kebab by hollowing each ball with your finger, filling it, then sealing it again. Continue until all the mixture is used.
10. Arrange the discs spaced apart on a tray and place them in the freezer so they firm up well.
11. After the time has passed, roll out the dough on a clean surface. Using a cutter, coffee cup, or knife, cut the dough into small circles.
12. Fill them with the prepared filling (the same kibbeh filling) and seal them into the familiar little cap shape of shish barak.
13. Arrange the shish barak on a tray brushed with a little oil, then bake for a few minutes until the pieces dry out.
14. Mix the yogurt with the water, salt, and starch while cold.
15. Put the mixture in a pot over the heat and stir constantly until the yogurt comes to a boil.
16. When the yogurt boils, add the kibbeh discs (they can be fried first or added raw) and the baked shish barak pieces to the yogurt. Let it simmer over low heat until the kibbeh discs are cooked through, about 15 minutes.
    Timers: 15 min
17. Finally, crush or pound the garlic and fry it in a little oil with the fresh coriander, or mix the crushed garlic with dried mint without frying. Add this mixture to the yogurt pot.
18. Wait 2 minutes before turning off the heat.
    Timers: 2 min
19. Serve shish barak and kibbeh in yogurt immediately with rice, or let it cool to room temperature and then refrigerate it in serving dishes.
20. Prepare the shish barak dough at the same time. Knead the ingredients together, then cover the dough and let it rest for 1 hour.
    Timers: 60 min