SHISH BARAK RECIPE

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FULL RECIPE:

Dough:
2 cups all purpose flour (plus some extra)
1 1/4 cup water
2 tsp salt
2 tbsp olive oil

Meat filling:
1 pound ground beef
1/2 onion (diced)
2 tbsp all spice
1 tbsp cumin
1 tbsp salt
1/2 tbsp cardamom
1/2 tbsp pepper
1/2 cup pine nuts

Yogurt:
4 cups plain yogurt
1 1/2 cup water
1 cup broth
1/2 tbsp cardamom
5 cloves garlic (minced)
1/2 cup chopped parsley

Garnish:
1 cup finely chopped parsley
5 cloves garlic (minced)
1/4 cup toasted pine nuts

Directions:
1. Add 2 cups of flour and salt to a large bowl. Create a well in the middle of the flour and pour olive oil and water in the well. Mix until all combined. The dough will be sticky. Sprinkle some flour on clean counter top and knead dough. Sprinkle a little more flour on the dough, if needed. Place dough in a bowl and cover with plastic wrap. Set aside.
2. In a large pan over medium/high heat, place a few tbsps of olive oil. Once hot, add the diced onions and sauté until translucent. Add the ground beef and spices. Keep sautéing until the beef is about 90% cooked, then add the pine nuts. Cook until done, then set aside.
3. On a clean counter top, sprinkle some flour. Place dough on counter top and roll out until 1/10 inch thin. Using a cookie cutter (or small tea cup) cut out circles about 2 inches in diameter.
4. Once all the dough is used up, begin making the dumplings. Take one circle at a time and fill with about a tbsp of meat filling. Pinch the sides together, making a half moon shape. Then, take each end of the dough and overlap one another. (This next step is completely optional, but I think it makes the consistency of the dough more appetizing.) Place each dumpling on a lined baking sheet. Coat each dumping with a small amount of olive oil. Place into a preheated oven at 375 degrees F for about 10 minutes (right before the dumplings begin to brown.) Remove from oven and set aside.
5. Place a large pot on the stove over high heat. Add 1 1/2 cup of water and 1 cup of broth (I used beef broth). Add a pinch of salt. Once it begins to boil, add about 4 cups of plain yogurt along with 1/2 tbsp of cardamom powder. The yogurt will begin to look clumpy. Use an emulsifier to blend everything together into the correct consistency. Place dumplings into the yogurt and allow to simmer on low heat. (KEEP AN EYE ON THE POT!! STIR OCCASIONALLY TO PREVENT BURNING.)
6. In a small pan over high heat, add a few tbsps of olive oil and garlic. Before the garlic begins to brown, add about a half a cup of finely chopped parsley. Add a few spoons of yogurt to the pan and mix. Then, add the entire contents of the pan into the pot of yogurt and dumplings. Mix everything together.
7. Place everything into a serving dish. Top the dish with the remainder of the parsley and toasted pine nuts. Enjoy!



MUSIC:
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/