Shish Barak

Shish barak pinit

The Shish Barak dish is one of the recipes that came to us from the Syrian kitchen; It is a delicious dish whose fame has spread to various Arab countries.
Shish barak is one of the famous dishes in the Levant, especially in Syria, Lebanon and Jordan, and its name varies from one country to another. In Jordan, for example, it is called the cat’s ears, and it is believed that Shish Barak is of Turkish origin and its name means the closed dough, which is small pieces of dough stuffed with meat, garlic, onions, coriander and dipped in yogurt.

Similar Recipe: Kibbeh Labanieh

Nutritionist’s notes

It is a complete dish, as it contains most of the necessary nutrients from carbohydrates, fats and proteins, in addition to many minerals and proteins.
If you are looking to lose weight and maintain it, you should use fat-free yogurt.
It is advised to avoid butter and replace it with vegetable oil.
It is recommended to use the method of boiling and grilling the meat instead of frying it to reduce the calories in the meal.
Shish barak contains a high amount of calories and carbohydrates, so it is preferable to pay attention if you follow diets to lose weight.

Shish Barak for diabetics

You must pay attention to your adequate portion of starches from this recipe, in addition to being high in cholesterol, fat and protein, so reduce your intake and calculate the correct portions.
It is always preferable to stay away from frying and only grill to reduce cholesterol and fat, and here you can replace butter with vegetable oil.

Shish Barak for heart patients

Reducing fat and calories by using the boiling and grilling method and replacing butter with vegetable oil.
Use skimmed yogurt.
Reduce the amount of salt used.
Adhere to the appropriate portion of this dish, as the high amount of red meat is not beneficial for heart patients.

Shish Barak for pregnant women

You can enjoy the Shish Barak dish without any problems, as it includes various important elements for you and your child, including protein, carbohydrates and fats.
This recipe contains high quality animal protein essential for the growth and development of your fetus’s cells.
If you suffer from heartburn, you should reduce the amount of butter used and use skimmed yogurt.
If you are overweight, you should calculate your share of it and not exceed the permissible.

Difficulty: Intermediate Prep Time 60 min Cook Time 60 min Total Time 2 hrs Servings: 4

Ingredients

Dough Ingredients

Stuffing Ingredients

Yogurt ingredients

Instructions

  1. Prepare the beginning of the preparation of the dough, mix the ingredients of the dough mentioned above and then knead it well, then wrap it with a plastic bag, and let it rest for about fifteen to thirty minutes.

Prepare the filling as follows:

  1. Bring a large frying pan, then fry the onions with the oil, until it wilts, then add the meat and stir the mixture over a high heat, until you notice the color of the meat changes.

  2. Add spices, salt, as well as pepper to the meat, and then wait until the meat is cooked, then put it in a colander and set it aside.

  3. Now it is the turn of the Shech barak; Upgrade the prepared dough with broth or rolling pin, until it becomes thin, and then bring a small cutter and cut it into circles, and if you do not have the slicer, it is okay to use a coffee cup for the same purpose.

  4. Take each circle and put an appropriate amount of the filling inside it, and then close it so that it takes the form of a semi-circle or a piece of samosa, after that take one end of the shish barak and place it on the second end of the bean so that they stick together, and the final shape of the bean comes out like a hat.

  5. Bring a tray, and put the shish barak in it, and then bake it on the bottom shelf of the oven, at 230 degrees Celsius, until it turns red from the bottom, and then transfer the tray to the top shelf of the oven, until its face is red on a high heat, the reason for roasting it on a high heat It is to avoid opening the shish barks.

  6. Take it out of the oven and let them cool, and take the quantity you want for cooking, and you can put them in bags and then freeze them in the refrigerator if you want to cook later.

  7. To cook shish barak, dissolve the starch in cold water, then put it on a saucepan with yogurt, put the saucepan on a medium heat, and stir constantly until it boils.

  8. After the yogurt boils, add pepper, salt, and half a cube of chicken broth, then add the shish barak beads, and leave them on a medium-low heat, for a period ranging between thirty and forty-five minutes, or until you notice that the shish barak has fluffed up.

  9. Bring a small frying pan and stir in the garlic and coriander, then add them on top of the shish barak, and finally serve the shish barak dish with vermicelli rice.

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