Sha-Balé

Sha-Balé Recipe from Tibet: A Delicious Lamb Dish with Soy Sauce and Sesame Oil

Region / culture: Tibet | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Sha-Balé is a delicious and savory meat-filled pastry that originates from the Middle East. These crispy and flavorful pastries are perfect for a snack or appetizer.

History

Sha-Balé has been a popular dish in Middle Eastern cuisine for many years. It is believed to have originated in Lebanon and has since spread to other countries in the region. The name "Sha-Balé" translates to "meat pastry" in Arabic, highlighting the key ingredients of minced beef and spices encased in a crispy dough.

Ingredients

3 medium onions, finely chopped
1 tbsp freshly ground ginger and garlic
2 tbsp cooking oil
0.5 tsp ground cumin
1 tbsp cooking salt
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp hot water
2 lb (907 g) minced lamb or beef
6 cups self-raising flour
cold water

How to prepare

Add the cold water to the flour gradually.
Knead the dough for approximately 4-5 minutes.
Allow the dough to rest at room temperature for a while.
Combine the hot water, chopped onion, oil, salt, and spices with the mince, and mix them thoroughly.
Roll out the dough as thinly as possible on a well-floured surface, then cut it into 4-inch rounds.
Place 2 tsp of the meat mixture onto each round and slightly flatten it.
Cover with another round and firmly pinch the edges together.
Deep fry the sha-balé in moderately hot oil, cooking only a few at a time.
Drain the sha-balé thoroughly on kitchen roll.
Alternatively, sha-balé can be shallow fried on low heat (ensure mince and onions are fried first).
Serve the sha-balé hot with chili sauce.

Variations

Substitute minced lamb or chicken for the beef for a different flavor profile.
Add chopped parsley or mint to the meat mixture for a fresh and herby twist.

Cooking Tips & Tricks

Make sure to knead the dough well to achieve a smooth and elastic texture.

- Rolling out the dough thinly will ensure a crispy and flaky pastry.

- Deep frying the sha-balé in moderately hot oil will result in a golden brown and crispy exterior.

- Drain the sha-balé on kitchen roll after frying to remove excess oil.

Serving Suggestions

Serve Sha-Balé hot with chili sauce or a side of pickles for a delicious and satisfying meal.

Cooking Techniques

Deep frying the sha-balé will result in a crispy and golden brown exterior.

- Shallow frying on low heat is an alternative method that can also yield delicious results.

Ingredient Substitutions

Use vegetable oil instead of cooking oil for a lighter option.

- Substitute all-purpose flour for self-raising flour if needed.

Make Ahead Tips

Prepare the meat mixture and dough ahead of time and assemble the sha-balé just before frying for a quick and convenient snack.

Presentation Ideas

Arrange the sha-balé on a platter and garnish with fresh herbs or a drizzle of tahini sauce for an elegant presentation.

Pairing Recommendations

Serve Sha-Balé with a side of tabbouleh salad and hummus for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store leftover sha-balé in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Sha-Balé contains approximately 300 calories.

Carbohydrates

Each serving of Sha-Balé contains approximately 30g of carbohydrates.

Fats

Each serving of Sha-Balé contains approximately 15g of fats.

Proteins

Each serving of Sha-Balé contains approximately 20g of proteins.

Vitamins and minerals

Sha-Balé is a good source of iron, zinc, and vitamin B12.

Alergens

Sha-Balé contains wheat and soy allergens.

Summary

Sha-Balé is a flavorful and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Sha-Balé is a delicious and savory meat-filled pastry that is perfect for snacking or as an appetizer. With a crispy exterior and flavorful meat filling, it is sure to be a hit at any gathering. Enjoy this Middle Eastern delicacy with your favorite dipping sauce for a truly satisfying experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was visiting my aunt in the countryside. She was known for her delicious home-cooked meals, and that day she was preparing a traditional dish called Sha-Balé. I watched with fascination as she chopped fresh vegetables, simmered fragrant spices, and cooked tender chunks of meat in a savory broth.

As I sat at the kitchen table, the aroma of the dish wafted towards me, enticing my senses and making my mouth water. I couldn't wait to taste it. My aunt noticed my eager expression and smiled knowingly.

"Would you like to learn how to make Sha-Balé?" she asked, her eyes twinkling with mischief.

I nodded eagerly, and she handed me a notebook and a pen. "Write down the ingredients and the steps as I show you," she instructed.

And so, I began my culinary journey into the world of Sha-Balé. My aunt guided me through each step, explaining the importance of each ingredient and the techniques required to bring out the flavors in the dish. I listened intently, absorbing every detail like a sponge.

As we cooked together, my aunt shared stories of how she had learned the recipe from her own grandmother, who had passed it down through generations. She spoke of the memories associated with the dish, of family gatherings and celebrations where Sha-Balé had been the centerpiece of the table.

As the dish simmered on the stove, filling the kitchen with its tantalizing aroma, I felt a sense of pride and accomplishment. I had learned to make Sha-Balé, a dish that held so much history and tradition within its humble ingredients.

When it was finally time to eat, I sat down at the table with my aunt and savored each mouthful of the rich and flavorful Sha-Balé. The combination of tender meat, hearty vegetables, and fragrant spices danced on my taste buds, leaving me feeling satisfied and content.

From that day on, Sha-Balé became a staple in my own cooking repertoire. I would make it for family gatherings, dinner parties, and quiet evenings at home. Each time I prepared the dish, I would remember my aunt's patient guidance and the stories she had shared with me.

Over the years, I continued to refine the recipe, adding my own twists and touches to make it uniquely mine. I experimented with different spices, vegetables, and cooking methods, always striving to perfect the flavors and textures of the dish.

As I grew older, I became known among my family and friends as the Sha-Balé expert. They would come to me for advice on how to make the dish, seeking my guidance and expertise. I would gladly share my knowledge, passing on the recipe and the stories that went along with it.

Now, as I sit in my cozy kitchen, surrounded by the aromas of simmering spices and bubbling pots, I think back to that summer day when I first learned to make Sha-Balé. It was a turning point in my culinary journey, a moment that sparked a lifelong passion for cooking and sharing meals with loved ones.

And as I take a bite of the steaming hot Sha-Balé in front of me, I feel grateful for the recipe that has brought so much joy and connection into my life. I may have learned it from my aunt, but the memories and traditions that come with it are truly my own.