Step-by-Step Guide to Prepare Quick Meat dumplings in hot yogurt sauce - shish barak

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, meat dumplings in hot yogurt sauce - shish barak. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Bosch frullatore immersione bianco ottimo per frullare Meat dumplings in hot yogurt sauce - shish barak Cook Lebanese Beirut, Lebanon Yogurt is cooked with coriander and garlic then poured over crunchy meat dumplings. It is usually served with vermicelli rice. Shish Barak (Lamb Dumplings in Yogurt Sauce) Shish Barak consists of meat dumplings cooked in a yogurt stew. A comfort food for many in the Middle East, it is very similar to tortellini in shape and size.

To get started with this recipe, we have to first prepare a few ingredients. You can have meat dumplings in hot yogurt sauce - shish barak using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Meat dumplings in hot yogurt sauce - shish barak:

1. Get - For the shish barak dumplings:
2. Take 2 cups flour
3. Make ready 500 g coarsely ground beef
4. Take 1 small onion, finely chopped
5. Get 1 tablespoon vegetable oil
6. Make ready 1 teaspoon salt
7. Take 1/4 teaspoon white pepper
8. Take 1 pinch cinnamon
9. Prepare For the sauce:
10. Take 1 kg yogurt
11. Prepare 3 tablespoons starch, dissolved in ½ cup water
12. Prepare 3 cloves garlic, crushed
13. Get 2 tablespoons fresh coriander, chopped
14. Prepare 1 tablespoon vegetable oil
15. Get 1 teaspoon salt

If you don't have all the spices on hand, feel free to leave one out or make a substitution. 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.

Steps to make Meat dumplings in hot yogurt sauce - shish barak:

1. 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.
11. Note: You can find the recipe 'vermicelli rice' in this application.

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. Add onion and all your spices and cook until meat is fully cooked, and onions have softened. On a flat surface, dust some flour and roll the dough into a thin sheet around. Place the yoghurt in a large saucepan and add one tablespoon of cornstarch per pound and an egg (optional) if desired.

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