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Shish Barak

Shish barak
Cuisine ,
Difficulty Intermediate
Prep Time: 60 min Cook Time: 60 min Total Time: 2 hrs
Servings 4
    Dough Ingredients
  • 2 cups flour.
  • 1 cup water.
  • salt.
  • 1 tablespoon vegetable oil.
  • Stuffing Ingredients
  • 200 grams minced veal.
  • 1 medium sized onion.
  • 2 tablespoons vegetable oil.
  • salt, black pepper.
  • 1/4 teaspoon mixed spices.
  • 1 pinch nutmeg.
  • 1 pinch cinnamon.
  • Yogurt ingredients
  • 1 kilogram yogurt
  • 1 teaspoon starch.
  • 1/2 cup water.
  • 2 cloves crushed garlic.
  • 2 tablespoons green coriander.
  • Salt and black pepper (to tast)
  • 1/2 cube of chicken broth.
  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.

  2. Prepare the filling as follows:
  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.