Passport & Plate - Shish Barak
Spain | Friday, March 14, 2014 | 5 photos
Ingredients
For the Shish Barak dumplings:
2 cups flour
500 g coarsely ground beef
1 small onion, finely chopped
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon white pepper
1 pinch of cinnamon
For the Sauce
1 kg yogurt
3 tablespoons starch, dissolved in ½ cup water
3 cloves garlic, crushed
2 tablespoons fresh coriander, chopped
1 tablespoon vegetable oil
1 teaspoon salt
How to prepare this recipe1. To prepare the dough: sift the flour in a bowl with some salt. Gradually add water and knead to obtain a soft dough. Cover the dough with a plastic wrap and put it in the refrigerator for 30 min.
2. To prepare the filling: on high heat, fry the chopped onion in a skillet with the vegetable oil until golden. Add the ground meat, cinnamon, pepper and salt and fry until the meat turns brown. Set aside to cool.
3. Preheat the oven to 180 °C.
4. To make the shish barak dumplings: on a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 4 cm circles.
5. Place 1 teaspoon of filling at the centre of each circle and fold in half. Press edges together then bring both corners together to obtain a dumpling. Seal well.
6. Put all the meat dumplings in a well-greased baking tray and bake for 10 min or until blushed. Remove from oven and set aside.
7. To prepare the sauce: strain the yogurt into a pot, add the dissolved starch and place over medium heat. Stir continuously in a circular movement until yogurt thickens then reduce the heat. It is very important to stir continuously for the yogurt not to stick to the pot.
8. In a small skillet, fry the minced garlic and fresh coriander with the vegetable oil and add them to the yogurt. Mix well and turn off the heat.
9. To serve, place the shish barak dumplings in a serving dish and pour the yogurt sauce in another deep dish. It is customary to serve vermicelli rice along with it. In each individual plate, place a serving of rice and shish barak dumplings and cover with yogurt sauce.
10. This serving method is recommended to preserve the crunchiness of the shish barak. Another way to serve it is to add the shish barak dumplings to the yogurt sauce before serving, in which case it will lose its crunchiness.
The story behind this recipeThe story that I´m gonna tell you is about one day that one really pretty Jordanian girl had to do some dishes for her cultural evening that she did in an EVS that we did together where I was leading one Cooking Club.
I really wanted to kiss her and as I knew that she was disabled when it comes to cooking and I have some skills in that because it´s my main hobby. I offered myself to help her for preparing some of her typical dishes.
I have to say that when she appeared with this beautiful long black dress, I could not think too much in the food, but I tried and we started to prepared Hoummus, Shish Barak, and Tabouleh.
We spent all the day in the kitchen together, but one minute that I left her alone she did a complete disaster with one "white stuff", but i her defense I have to say that from this day she started to be interesting in cooking, she started to prepare some dishes by herself and she is learning so fast.
At the end, the food was really good and the cultural evening was a complete success, every people enjoyed all the food and they were telling us that was awesome.
After this day we are together, so I can say that cooking joined us.
