How to Make Shish Barak

Ingredients

• Dough:
• 3 cups sifted flour
• 1 teaspoon salt
• 1/4 cup vegetable oil
• lukewarm water for kneading
• Filling:
• 500 g (about 1 lb) ground meat
• 1 large onion, chopped
• salt
• spices to taste such as cinnamon, black pepper, and seven-spice blend
• Yogurt sauce:
• 6 cups plain yogurt
• 6 tablespoons cornstarch
• salt to taste
• 1 1/2 cups water to dissolve the cornstarch
• 2 cloves garlic
• 1 tablespoon finely chopped cilantro or dried mint
• Rice:
• 1 cup Egyptian short-grain rice
• 2 cups water
• Kibbeh discs (optional — can be added instead of shish barak):
• Kibbeh dough:
• 500 g kibbeh meat (or lean beef/lamb)
• 500 g fine bulgur
• seven-spice
• ground cinnamon
• minced meat
• chopped onion
• cinnamon
• How to prepare the kibbeh:
• Grind the kibbeh dough meat in a food processor until it binds together, then add salt, seven-spice and ground cinnamon.
• In a pan, sauté the minced meat for the kibbeh filling with the chopped onion, spices and salt until cooked.
• Shape the kibbeh into discs as desired, fill them and seal.

Method

1. Put the kibbeh discs in the freezer for half an hour so they firm up, then deep-fry them in hot oil before adding them to the yogurt to simmer together for a few minutes — or place them on the serving dish and pour the yogurt over them.
2. Prepare the filling: sauté the onion in a little oil until soft, then add the ground meat with salt and spices and cook until done.
3. Let the filling cool before using.
4. Prepare the dough: mix the dry ingredients (except the water), then add the water gradually while kneading.
5. Let the shish barak dough rest for about 30 minutes.
   Timers: 30 min
6. Roll it out on a clean surface lightly dusted with flour and cut into small circles.
7. Place a little filling in each circle, fold into a half-moon and then shape the dough into a small hat (traditional shish barak shape).
8. Bake the dumplings in the oven or leave them raw to add directly to the yogurt.
9. Cook the rice: bring 2 cups water to a boil with a pinch of salt, add the washed rice, reduce the heat once it boils again, cover and let the rice finish cooking.
10. Start preparing the yogurt: dissolve the cornstarch in 1 1/2 cups water, then add this mixture to the cold yogurt in a pot and stir well so the cornstarch mixes with the yogurt.
11. Place the pot over low-medium heat, stirring occasionally until the yogurt heats through.
12. When the yogurt is hot, add the cooked rice and stir well.
13. If the shish barak are raw, add them so they simmer a few minutes in the yogurt until cooked; or place baked/cooked shish barak in the serving dish and pour the yogurt over them.
14. Mash two garlic cloves, fry them in olive oil and drizzle over the yogurt, adding a sprinkle of dried mint or chopped cilantro one minute before turning off the heat.
15. Serve the shish barak immediately, hot or cold.
16. This delicious Shish Barak recipe is from a friend and chef on Shou Tabkhin Today
17. تريز قادري ابو حنا
18. Click the name above to visit her page on our site
19. For more from Terez see Ma'ldoum or Kofta with Vegetables
20. Pumpkin Kibbeh with Yogurt on the link