SHISHBARAK OR SHUSHBARAK / BEST DUMPLING SOUP EVER

You won't regret watching this ancient recipe come to live and the amount of love and effort that goes into this dish.
Let me know if you're familiar with this dish and what's your favorite childhood meal.
INGREDIENTS:
for the filling:
1 pound ground sirloin
1/2 cup finely chopped parsley
1/2 cup finely chopped sweet onion
1 tsp salt
1 tsp allspice
1/2 tsp black pepper
for the dough:
2 1/2 cups flour
3/4 tsp salt
1 1/4 cups room temperature water/ you might need more or less/ you want the dough to be soft but not too sticky.
additional 1/2 cup of flour for your working surface.
for the sauce:
2 quarts plain yogurt your choice
1/2 cup garlic cloves
2 tbsp corn starch
1 cup of finely chopped cilantro
2 tbsp butter
2 tsp salt
3/4 -1 cup of water or beef stock to thin the yogurt
#shishbarak #meat_dumplings #dumplingsoup
PREPARATION:
Start by making the dough. Mix the flour, salt and the water until it comes together. Knead for 2 minutes, Cover and let it rest for 30 minutes. Chop the onion and parsley finely ,add on top of the beef, season with salt, pepper and allspice. Mix well and set aside. Start working on the dough, Cut into 4 portions, work on one and make sure to cover the rest.
Roll the dough very thinly, use a generous amount of flour rolling the dough. Cut 1 1/2 inch circles.
Start filling the dough with a healthy 1/4 tsp of the meat mixture. Close like a crescent then fold like a tiny hat. Repeat and use a friends help:)
I Didn't add them all inside the yogurt in order not to crowd the pot, I saved a dinner plate full in the freezer covered for another time.
Refrigerate uncovered for a couple of hours or overnight.
To cook this dish you''re going to cook a cup of fresh chopped cilantro and a 1/4 cup smashed garlic in 2 tbsp butter for 1 minute.
In a big pot add 2 quarts of plain yogurt, 3/4 cup water, 2 tbsp corn starch, mix well then turn the heat and whisk consistently until it comes to a boil. Season with 2 tsp of salt, keep on whisking the whole time. When it starts to bubble start dropping the meat balls one after the other, don't over crowd the pot. I added the whole tray of dumpling slowly. Use a wooden spoon to gently stir and make sure nothing sticks to the bottom.
Cook the dumplings for 4 minutes, then add the cilantro garlic mixture saving some for garnish for later.
You can serve as is or with jasmine rice if you prefer. Wait for the dish to cool for an hour before serving and enjoy.


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