How to make shish barak

How to make shish barak

Shish barak is a favorite dish of Middle Eastern food lovers looking for something delicious.

Dating back to the 14th century, this particular dish is undoubtedly a mix of different cuisines.

Most likely it comes from ancient Persia in pre-Islamic times and is widely consumed throughout the Levant.

The dumpling itself was invented in China during the Han dynasty.

For 400 years, the Han dynasty was known for trading along the Silk Road.

This is the most likely explanation for the stuffed dumplings introduced in Asia Minor.

What is Shish Barak?

How to make shish barak

Simply put, shish barak is meat dumplings cooked in yogurt stew.

Affordable food for many in the Middle East, very similar in shape and size to tortellini.

I like to use ground lamb which is the typical meat eaten in this part of the world, although some will use beef.

The meat filling is put on the prepared dough, folded and pinched in the shape of a moon.

The ends are then joined and tightened again to form a tortellini shape.

At this point, the gnocchi can easily be frozen for later use, just like any other filled pasta.

The spices and fillings, of course, have been influenced by local cultures and cuisines.

While much of the pork is used in Chinese noodles, this practice would change with the rule of Islam.

Pork, a forbidden food for Muslims, has been replaced by lamb, because it was and is an animal raised locally.

Each family seems to have their own way of seasoning this recipe, often depending on the region of origin.

I like to lightly season with my pinch of cumin, coriander and shatty (chili paste).

In my experience, it works best when the finesse of the spices doesn’t dominate the yogurt sauce.

How to make shish barak

How to make shish barak

It takes some time to prepare this dish, but it’s less than you think and it’s definitely worth it.

The filling is made from minced meat or lamb, delicately seasoned and blended for this shish kebab recipe.

When the dough is ready and rolled up, it’s time to cut the dough.

This is usually done with a cookie or cookie cutter to make round pieces of dough.

The gnocchi are stuffed and shaped before boiling the water in the pot.

How to make shish barak

Add the gnocchi to the boiling water and cook for about 20 minutes over medium heat.

The process is similar to cooking any filled pasta.

In a non-stick pan, fry the pine nuts with a drizzle of oil until they are lightly golden.

Mix some boiled water with the yogurt and butter to make a sauce.

Add the cooked and drained shashliks, peppercorns and pine nuts to the sauce.

Sometimes the chopped onion is fried and added to the sauce along with the dried mint.

(There is an alternative method where the small dumplings are smeared with vegetable oil, baked in the oven until golden brown, and then placed in the sauce.)

How to make shish barak

The origin of the pasta

Many people choose Italy as the homeland of pasta, but the origin of this food is further east.

It has been speculated that the Italian explorer Marco Polo brought back the methods of making pasta from his travels to China.

However, the types of pasta produced in China differed from those produced in Europe.

Another theory is that pasta was actually a Greek invention adopted in Italy.

My theory on these kinds of questions is that food traders and explorers have been widely shared.

Borrowing from each other, different cultures built on the different influences that surrounded them.

At the end of the day, it seems like it’s more about national pride than where the food comes from.

Is it really the first time that the dish eaten is so tasty that it can be shared with others?

It doesn’t matter where they come from or what their food is.

27 June 2009 • Category: Second course

How to make shish barak

My friend Hoda Soueid kindly offered to show me howsheesh shack, the dish I remember most fondly from my grandmother’s. Small gnocchi of soft and very thin dough, topped with yogurt sauce and served on rice. Comfortable Lebanese style food! So good you can’t stop eating them!

We sat on her balcony and sipped Turkish coffee as she recalled life in Beirut over the years: when Israeli tanks were rolling through her streets in Moussaitbeh, when her building was hit by a bullet during the fighting between Syrians and Christian militias when he had access to water for three hours a week. Our conversation was interrupted by the deafening concert of gunfire and explosions. “Berri was elected”, she said concretely, referring to the eminent politician. We decided to retire to the kitchen and focus on our work rather than risking a stray bullet. (As has been shown, the bullets and explosive bombs killed one person and injured 11 others)

Manufacturingsheesh hut it can easily be done in stages. Busy Lebanese housewives buy frozen dumplings at a local market to save time. I prefer to make it myself and freeze the toppings. Preparing the dish is easy when the gnocchi are ready, because the yogurt sauce and rice can be prepared at the last minute.

INGREDIENTS: This quantity will give 600 dumplings, enough for 50 servings (12 dumplings per serving)

1 lb.Kaftameat (500g lean ground beef or lamb, mixed with 1/4 cup chopped onion and parsley, with salt and pepper, a little allspice and cinnamon)

3 glasses of all-purpose flour

1 1/2 teaspoon of salt

1 cup of warm water (80 to 85F)

METHOD:

  • Sift the flour into a large bowl. Gradually pour in the water, stirring with your hands or a wooden spoon.
  • Knead a mixture of flour and water until you get a homogeneous, smooth and shiny dough, adding a little more flour if it sticks, or a couple of tablespoons of water, depending on the air and humidity of the room. Cut the dough into four balls, cover with a cloth and set aside for 30 minutes in a place away from drafts.
  • Sprinkle the flour on a marble or cold surface and squish a ball of dough into a ball until it is very thin, about 1mm. thick (1/16 inch, if possible). Cut into discs using a 1-inch knife or liqueur glass.
  • Put 1/2 teaspoon on each circle of doughKafta stuffed. Fold the gnocchi in a semicircle, gently squeezing the outer edges. Grab both ends and pinch towards the back of the dumpling. Arrange the gnocchi on a greased baking sheet.
  • Place the pan in a moderate oven (325-350F) until the gnocchi are lightly browned and golden, about 10 to 15 minutes. Remove from the oven and allow to cool. Reserve one serving for immediate consumption and freeze the rest in freezer bags.

How to make shish barakHow to make shish barakHow to make shish barakHow to make shish barakHow to make shish barakHow to make shish barak

To complete Sheesh Barak:

  1. Boil the yogurt. Place the yogurt in a large saucepan and add a tablespoon of cornstarch per pound and egg (optional) if desired. Put on low to medium heat and use a wooden spoon to stir the yogurt in the same direction until it starts to steam and a bubble or two pops out. Turn off the heat and set this aside.
  2. Prepare the rice according to package directions. If you are making rice with vermicelli, which is the traditional way, brown the noodles first, then add the rice and stir over low heat so that all the grains are moistened with fat or butter. Add the water and cover the pot. Cook for about 20 minutes or until the rice is ready.
  3. Make cilantro pesto. Heat a few tablespoons of butter or olive oil and fry a few cloves of garlic purée and chopped fresh coriander leaves. When the smell of the mixture starts to rise, turn off the heat and set it aside. It shouldn’t take more than 2 minutes.
  4. Service time! Heat the yogurt very slowly, mix in the coriander pesto, add the gnocchi and simmer for about 10 minutes. To serveover cooked rice. Expect seconds and thirds! Sahejn!How to make shish barak

Coriander & garlic give the yoghurt sauce a tangy taste. Pour it over the crunchy meat dumplings & enjoy!

ingrediants

Steps

To prepare the dough: in a bowl, sift the flour with a little salt. Gradually add the water and knead until you get a soft dough. Cover the dough with foil and refrigerate for 30 minutes.

To prepare the filling: over high heat, fry the chopped onion in a pan with vegetable oil until golden brown. Add the ground beef, cinnamon, pepper, and salt and fry until the meat turns golden. Set aside to cool.

Preheat the oven to 180 ˚C.

To make gnocchi from a skewer house: on a lightly floured surface, shake the dough with a rolling pin. Cut the dough into 4 cm circles.

Place 1 teaspoon of the filling in the center of each circle and fold it in half. Join the edges and then join the two corners to form the dumplings. Seal it well.

Arrange all the gnocchi with the meat on a well-greased baking sheet and cook for 10 minutes or until golden brown. Remove from the oven and set aside.

To prepare the sauce: pour the yogurt into a saucepan, add the melted starch and put on medium heat. Stir in circular motions until the yogurt thickens, then lower the heat. It is very important to stir constantly so that the yogurt does not stick to the pan.

In a small pan, fry the ground garlic and fresh coriander with vegetable oil and add them to the yogurt. Mix well and turn off the heat.

To serve, arrange the shish kebab dumplings on a serving dish and pour the yogurt sauce into another deep dish. It is customary to serve with rice with vermicelli. Arrange a portion of rice dumplings and shish barak on each plate and cover with the yogurt sauce.

This method of serving is recommended for making crispy skewers. Another way to serve is to add barak shish noodles to the yogurt sauce before serving, in which case it will lose its crunchiness.

How to make shish barak

I don’t recall meeting anyone who doesn’t like shish barak, a thin dough with meat filling in a thick yoghurt sauce. At the start of my holidays this year, I found my mom in the kitchen teaching my sister how to do this. I joined them and decided to do this post. The only downside is that to make your life easier you will need the tool shown below, otherwise I personally know I would never have this hassle. The tool is from Syria, so if you know someone from there you can ask them to buy it for you.

How to make shish barak

This is the tool I told you about, instead of making each piece of shish hut individually like we did as children, this way you will get 30 pieces at a time.

How to make shish barak

The dough for shish kebab is very simple, without yeast.

For the dough you will need:

Gradually add 2 glasses of warm water. Mix and knead.

For the meat filling you can use Kafta, or minced meat mixed with onions and parsley, or you can make your own dough.

For 1/2 kilogram of minced meat you will need: 1 finely chopped onion, 1/4 to 1/2 teaspoon of each spice, black pepper, cinnamon, salt, paprika. Mix well.

Divide the dough into 6 parts. Squest the dough with a rolling pin and then lay it on the skewer tool.

How to make shish barak

Fill the holes with small pieces of Kafta, remember to stay away from the edges of each hole so that the edges stick together correctly in the next step.

How to make shish barak

Lay a second thin layer of dough on top of the first. Roll a roller over them to make sure they stick together.

How to make shish barak

Press the roller more firmly to make sure the shish hut is easily cut from the uthissile.

How to make shish barak

When you feel the two pieces of dough stick together very well, you can start removing the extra dough from the sides.

How to make shish barak

How to make shish barak

Now turn the tool upside down and poke the clean countertop or plank sideways until it comes off.

How to make shish barak

How to make shish barak

What a beautiful sight, sometimes I am surprised by the photos of my iPhone 😀 make this decision not to destroy any piece of shish barracks, I know I did.

How to make shish barak

How to make shish barak

Don’t they look adorable? You can either fry them or choose a healthier option, sprinkle the oil on the baking sheet and put them in the oven until golden brown.

How to make shish barak

Do this to the shattered hut.

How to make shish barak

They are now ready for the oven. Leave it until golden brown.

There are a few recipes for yogurt sauce, but one recipe I like to use is:

2 kg of yogurt, whole or lean, of your choice.

3 cloves of garlic puree

1 tablespoon of cornstarch dissolved in 1/4 cup of cold water

Combine everything for the sauce except the mint, stir over low heat until the mixture boils and the yogurt thickens. Add the dried mint and then the shish barak. Stew for 15-20 minutes. You can also add a small stuffed kibbeh to the shish hut and serve alongside the white rice.

Shish Barak Dough ingrediants (20 servings)

5 cups of all-purpose flour
1 and 1/4 teaspoons of salt
2 and 1/4 cups of water
1/4 teaspoon of yeast
1/2 glass of warm water (to dissolve the yeast)
1/8 teaspoon of sugar (to dissolve with yeast)
Meat stuffed ingrediants (20 servings)

1 lb. lean ground beef
1 teaspoon of 7 Lebanese spices
1/2 to 1 teaspoon of salt (to taste)
2 small red onions, finely chopped
1/4 cup of pine nuts
A little olive oil
Shish Barak Stew ingrediants (4 servings)

1 lb. Labneh
6 glasses of water
2 cloves of garlic, crushed
1 heaping teaspoon of dried mint powder
1/2 teaspoon dried coriander leaves
1 lemon (juice)
1/2 teaspoon of salt (or to taste)
Note: If you are using Greek yogurt instead of Labneh, use 5 cups of yogurt and 1 cup of water

Method of preparing the meat filling (20 min)

Fry the onions with a little olive oil until they turn pink (10 minutes)

Add the minced meat, 7 spices, salt, mix well and fry until the meat is cooked (10 minutes)

Add the pine nuts in the last 5 minutes. The meat filling is ready.

Dough Preparation Method (20 minutes)

Mescolare gli ingrediants dell’impasto in un robot da cucina (o impastare con le mani) e mettere da parte per qualche minuto.

When ready, place the dough on a kitchen counter that has been sprinkled with flour and flatten it into a large 2 tens (1/8 inch) thick circle.

Using a bottle lid (or small cookie cutter), cut the dough into quarter-inch (3/4 inch diameter) discs

Arrange the sliced ​​dough on a floured plate

Mettere da 1/3 a 1/2 cucchiaino di stuffed di carne al centro di ogni pezzo di pasta, piegare i bordi e sigillarli sulla carne, quindi pizzicare i bordi e piegarli uno sopra l’altro, quindi appiattire i lati per fare sembra un "cappello" o dei ravioli.

Arrange all the gnocchi on a floured plate

If you’re making extra dumplings for future use, lay dumplings on a flour dusted tray in the freezer for a couple of hours, and then pack them in small ziplog bags (about 7 – 8 oz each) and store back in freezer for a few months. Each sachet (or 7-8 ounces) of ready-made dumplings can be made into 4 servings.

Shish Barak Cooking Method 1, from Labneh: (40 minutes)

Pour 6 glasses of waterand 1 lb. labneh in a pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low.

Add 2 crushed garlic cloves

Add the dried mint powder and coriander leaves

Add 1/2 to 3/4 teaspoon of salt (to taste)

Add the juice of 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step.

Add the Shish Barak dumplings, bring the stew to a boil again, then stir gently over low heat for 15-20 minutes until the Shish Barak dumplings are cooked through.

Photo: Shish Barak with a recipe for tomato sauce

thisArabic recipes kitchen (thisHome of Delicious Arabic recipes) invites you to try Shish Barak Recipe with Tomato Sauce. Enjoy the good taste of Arabic food and learn how to make Shish Barak with tomato sauce.

Cuisine: Arabic
Category: Levante
To serves: 6 persons
Difficulty level: easy
Cost: economical

Preparation time: 15 minutes
Cooking time: 30 minutes

ingrediants

1 medium onion or 125g, finely chopped
2 tablespoons of vegetable oil
7 medium tomatoes or 1 kg, diced
4 cloves of garlic, crushed
1 cup of fresh thyme or 50 g
1 teaspoon of ground white pepper
2 cubes of MAGGI® chicken broth or 20 g
½ glass of water or 125 ml warm
500 g of finished shish barak

Preparation

Heat the vegetable oil in a medium skillet and fry the onion until soft, add the tomatoes, minced garlic, white pepper and half of the fresh zaatar leaves, the MAGGI® chicken broth, water and mix simmer for 10 minutes.

Meanwhile, cook the shish barak in a preheated oven (180 degrees) until golden brown (about 15 minutes).

Gently add the shish barak to the tomato sauce, garnish with the remaining fresh Zataru leaves.

To serve alone or on bead of white rice.

Nutritional information

Energy: 306.00 kcal
Protein: 10.00 g
Carbohydrates: 45.00 g
Fats: 10.00 g

More Arabic recipes:

Save and Share Shish Barak Recipe with Tomato Sauce

Do you want to share this recipe with family and friends? Click the button below to send them an email or save it to your favorite social network.

Photo: Shish Barak with a recipe for tomato sauce

thisArabic recipes kitchen (thisHome of Delicious Arabic recipes) invites you to try Shish Barak Recipe with Tomato Sauce. Enjoy the good taste of Arabic food and learn how to make Shish Barak with tomato sauce.

Cuisine: Arabic
Category: Levante
To serves: 6 persons
Difficulty level: easy
Cost: economical

Preparation time: 15 minutes
Cooking time: 30 minutes

ingrediants

1 medium onion or 125g, finely chopped
2 tablespoons of vegetable oil
7 medium tomatoes or 1 kg, diced
4 cloves of garlic, crushed
1 cup of fresh thyme or 50 g
1 teaspoon of ground white pepper
2 cubes of MAGGI® chicken broth or 20 g
½ glass of water or 125 ml warm
500 g of finished shish barak

Preparation

Heat the vegetable oil in a medium skillet and fry the onion until soft, add the tomatoes, minced garlic, white pepper and half of the fresh zaatar leaves, the MAGGI® chicken broth, water and mix simmer for 10 minutes.

Meanwhile, cook the shish barak in a preheated oven (180 degrees) until golden brown (about 15 minutes).

Gently add the shish barak to the tomato sauce, garnish with the remaining fresh Zataru leaves.

To serve alone or on bead of white rice.

Nutritional information

Energy: 306.00 kcal
Protein: 10.00 g
Carbohydrates: 45.00 g
Fats: 10.00 g

More Arabic recipes:

Save and Share Shish Barak Recipe with Tomato Sauce

Do you want to share this recipe with family and friends? Click the button below to send them an email or save it to your favorite social network.

How to make shish barak

Steph from Stephfood was our Daring Cooks’ July hostess. Steph challenged us to make homemade pasta without the aid of a motorized pasta machine. She provided us with recipes for Spätzle and fresh egg pasta, as well as some delicious sauces to pair our pasta with! The mandatory items are: Prepare some pasta by hand, without the use of mechanical tools, and prepare the appropriate sauce / condiment for it. thisconcept of “noodle” or “pasta” is being applied very loosely here, as some traditional recipes may seem closer to a dumpling than what you consider a noodle. Use your judgment and creativity here.

This month’s challenge was all about getting your hands dirty or more accurately floury lol. Steph ci ha sfidato e ci ha invitato a fornire esempi dal nostro background culturale per fare pasta cotta o a base di salsa. thisfirst thing that came to my mind is Shish barak, which is basically a pasta stuffed with minced meat and herbs and cooked in a yogurt sauce. I know the yogurt sauce idea may sound really weird, but it’s a staple of Middle Eastern cuisine. Yogurt or “laban” is used as a sauce in many recipes and we cook green beans, stuffed courgettes and kubbeh (small sacks of bulgur with ground beef and nuts) in it.

thisyogurt sauce makes a wonderful creamy and slightly tangy background to anything cooked in it. If you’ve never tried it before, it’s really worth a try. Your taste buds will be pleasantly surprised.

How to make shish barak

On the cake

stuffed

250 grams of minced meat

1 medium onion, finely chopped

1 green onion, finely chopped (optional)

5-10 mint springs

1-10 sprigs of parsley

drizzle with olive oil

Yogurt Based Sauce

2 liters of Greek yogurt

drizzle with olive oil

How to make shish barak

Mescolare gli ingrediants del stuffed, mettere da parte

To make a cake

In a bowl, beat the salt and flour, make a hole in the center

add the egg and, with the help of a fork, begin to gradually mix the egg with the flour.

Once the flour has absorbed the egg, add the water gradually until the dough is firm (I used 1/4 glass of water)

Stendete l’impasto ad uno spessore di qualche mm (non usate la farina per stendere l’impasto, usate carta da forno o spalmate dell’olio sul piano di lavoro. vi darà abbastanza tempo per cuocere l’impasto o il stuffed)

How to make shish barak

stuffed

Using a small cup or any type of circular bowl make circles of the dough cake

Mettere un po’ di stuffed nel cerchio, chiuderlo a mezzaluna, fare in modo che l’impasto si chiuda bene (strizzare più volte i bordi)

How to make shish barak

How to make shish barak

take one side of the crescent and fold it over the other to form the shape you see in the photo

How to make shish barak

Cover the ones you finish with a clean cloth until you finish the rest

For making yogurt sauce

Beat the yogurt with a little oil and salt in a food processor or blender until it is liquid and smooth

How to make shish barak

Versate lo yogurt nella padella, aggiungete il stuffed avanzato.

over medium heat, stir the yogurt continuously until it boils. (if you stop mixing the yogurt sauce it will split into two layers, in which case you have to whip it again and boil it again)

How to cook pasta

How to make shish barak

When the yogurt has reached a boil, start adding the noodles one by one, stirring gently

Once all the pasta has been added, cook it over medium heat for about 15 minutes, stirring occasionally

You will notice that once cooked, the pasta will float to the surface.

How to make shish barak

Pour into a plate and garnish with chopped mint and a sprinkle of fried almonds