Sheeshbarak
By: Mimi Cooks
Published: Wednesday, January 27, 2010 - 5:58am

Ingredients




1 cup flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup water( depends on the dough you are making)
1/2 pound a  ground meat (beef or lamb)
1 Diced Onions
Salt, black pepper and allspice
2 cupas plain yogurt
1 tablespoon corn starch
6 cloves Crushed garlic
1/4 Cup Cut Cilantro (optional)

Preparation

1 Preparation of the dough: 2 Mix flour, oil and salt until it becomes like a cake mix, crumbly 3 Add water gradually, kneaded well until you form dough that has a round shape 4 Leave the dough covered with a half-hour to rest 5 Cut the dough into round equal parts. Roll out your dough with a rolling pin , and then cut with a round shape cookie cutter or a small cup. 6 Preparation of the meat: 7 Fully cook your meat with the onions and spices (salt, black pepper and allspice) 8 Filling: 9 Fill the round little dough with the meat, about a teaspoon each, fold the sides of the dough on each other then fold again around to form a hat shape of the dough and meat. Set aside on a cookie sheet. Bake in a 250 degree oven just to get it set. 10 Yogurt preparation: 11 Mix the yogurt with the cornstarch and little cold water. Cook on high heat with constant stirring until it boils. Add some salt to it if needed. If the yogurt is too think, add a little water to it. 12 Add the sheesh barak to the boiling yogurt. Let boil on low heat for 15-20 minutes. 13 Fry your crushed garlic with little oil until golden in color, then add to the yogurt and sheesh barak pot. You may fry fresh cilantro with the garlic if you like. 14 Serve hot with white rice on the side.

About


This recipe is the Middle Eastern answer to Ravioli. The sauce that is used is cooked yogurt sauce. I think the origin of this recipe comes from the Turkish Cuisine.