Rice and grains
ChefNicole Maawad
Shish Barak Without Meat
Ingredients: 2 dried onions, finely chopped; black pepper; salt; 1 cup coarse white bulgur; 1/2 cup water; fried pine nuts; 1 kilo yogurt; 2 tablespoons starch; 1 cup water to dissolve the starch. Method: Soak the bulgur with a little water and leave it damp or soaked for about 20 minutes. Finely chop the onion...
Ingredients
Start here, then move straight into the method.
- 2 dried onions, finely chopped
- Black pepper
- Salt
- 1 cup coarse white bulgur
- 1/2 cup water
- Fried pine nuts
- 1 kilo yogurt
- 2 tablespoons starch
- 1 cup water to dissolve the starch
Method
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- Place the bulgur with a little water and leave it damp or soaked for about 20 minutes.Timers: 20 min
- Finely chop the onion and put it in a frying pan over the heat with a little vegetable oil; add salt and spices.
- Add the soaked bulgur to the onion and fry the bulgur and onion well, then add half a cup of water and leave the mixture over low heat for about 5 minutes; keep the pot lid on at all times. When you remove the mixture from the heat and begin shaping the dough, add the fried pine nuts to the mixture.Timers: 5 min
- Roll the dough out and cut it into circles. Put a little filling in each circle and close it into a half-moon as if folding it, then roll the first edge to meet the second edge of the dough so you end up with a shape resembling a circle closed on itself.
- Place the yogurt over the heat, add the starch dissolved in water and stir the yogurt over low heat until it boils. You can add the shish barak circles as desired—either fried, oven-baked, or even raw; that is up to you. Let them simmer briefly on low heat with the yogurt, then finally add the salt and turn off the heat. Always be sure to add the salt at the last stage so the yogurt does not split.
Recipe tags
Rice and grainsInternationalVegetarianGluten free
