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Shish Barak

mursalin
rak 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, we call this recipe the ears of the cat, 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 milk. Cooked and if you want to prepare a dish of shish barak here is the way.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Lebanese Recipes, middle eastern, Syrian
Servings 6 people
Calories 324 kcal

Equipment

  • oven

Ingredients
  

  • For the dough:
  • 2 and a half cups of flour
  • Half a teaspoon of salt.
  • water for kneading
  • For the Milk sauce:
  • 2 lbs of yogurt
  • 1 cup of water
  • 1 tablespoon cornstarch dissolved in a little cold water
  • an egg
  • Teaspoon of salt
  • For the filling:
  • 1 Pound of finely minced lean meat.
  • 2 onions finely chopped.
  • 2 tablespoons of vegetable oil.
  • 1 Teaspoon of salt
  • A bunch of finely chopped coriander.
  • Half spoon of black pepper

Instructions
 

  • Start by preparing the dough:
  • Put the flour in a bowl, add the salt and stir well until the salt mixes with the dough.
  • Add the water to the flour and start the kneading process until we get a homogeneous and smooth dough.
  • To prepare the filling:
  • Put the meat in a bowl and add the onion and coriander.
  • Add the oil, salt and black pepper and mix well.
  • Prepare the milk
  • Put the yogurt in a bowl and mix it well with a cake mixer
  • Add the water and the egg to the milk and mix well.
  • Add salt and cornstarch and stir well.
  • Put the milk on the fire and stir continuously until it boils.
  • Prepare the shish barak pieces:
  • Take a piece of dough and roll it out with a rolling pin.
  • Cut the dough with a cup of coffee to get flat circles of dough.
  • Start by placing a teaspoon of the filling in each piece of dough.
  • Fold the stuffed dough pieces to become a semi-circle, then fold them another fold to become a ball.
  • Put the shish barak pieces in a tray and put them in the oven and bake them until they acquire a golden color for about 40 minutes
  • Finally, take out the shish barak pieces from the oven and put them in the cooked milk.
  • Pour the shish barak into the serving dish, sauté the cilantro and garlic with a little butter and pour it on the plate with some nuts.
  • Serve and enjoy your shish barak!

Nutrition

Calories: 324kcalFat: 26gProtein: 10gCarbohydrates: 13g
Keyword shish barak
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