Shish Barak

Рет қаралды 6,466

3 жыл бұрын

Dough
500g plain flour
2 tsp salt
300ml water
Filling
1/4 cup pine nuts
1 onion, finely chopped
250g minced meat
1/2 tsp salt
3/4 tsp Lebanese baharat
1/2 tsp pomegranate molasses
Yoghurt Sauce
2 lt goat’s milk yoghurt
2 cups water
1 tbsp cornflour (dissolved in 2 tbsp water)
3 cloves garlic, crushed
1/2 rice, washed
2 tsp dried mint
1 tsp salt
2 tbsp butter or ghee
To Serve
2 tbsp pine nuts
1/2 tsp aleppo pepper
2 tbsp butter or ghee
Method:
1. Begin by combining all ingredients for the dough. Use a stand mixer or knead by hand to bring it together until you form a smooth dough ball. Cover with a tea towel and leave to rest for about 30 minutes.
2. In the meantime, make the filling. Heat the oil in a fry pan and saute the onion until soft and translucent. Add the minced meat and toss until it browns, breaking up the pieces as you mix. Add the salt, baharat & molasses. Mix well and reduce heat. Simmer for approximately 20 minutes until your mix becomes thick and caramelised. Remove from heat and leave to cool.
3. To create your shish barak, cut up your dough into four pieces. One piece at a time, roll out to a couple of millimetres in thickness. Using a cookie cutter, cut out circles in the dough. Take each circle of dough, place one teaspoon of the meat mixture in the middle and fold over, sealing the edge to create a semi circle. Now bring the two points of the semi circle together and press to attach. You should now have your shish barak which should be a tortellini like shape. Continue until you’ve used up your dough and all the meat mixture.
4. Preheat your oven to 200ºC. Place the shish barak on an oven tray in one single layer. Place in the hot oven for no more than 5 minutes. You want the dough to be just starting to change colour. Remove from oven and set aside.
5. On the stovetop, pour your goat’s yoghurt into a large pot and add the cornflour dissolved in water and salt. Add your washed rice and stir continuously for 10 minutes on low heat. The yoghurt will begin to thicken as the rice cooks.
6. In a small frypan, melt the ghee or butter. Add the crushed garlic and mint. Cook stirring for two minutes.
7. Add the mint & garlic to the yoghurt and add the shish barak. Cook, stirring for another 3 - 5 minutes. Turn off heat.
8. Now toast the pine nuts in the ghee or butter until they become golden. Remove from heat and mix through the aleppo pepper.
9. Serve the shish barak warm with the toasted pine nuts on top.
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Пікірлер: 12

@dr.westwood 3 жыл бұрын

This is one of my absolute favourites. And I can tell I've been watching too many British cooking shows because for a brief moment I thought you had put baked beans on top of the shishbarak and I said to myself, "what is she thinking?!". Then I realized the Aleppo pepper makes the pine nuts look that color. This is absolutely beautiful. I've only made it using the second method. I've not seen a mold before. But now, I want to make them again!