Shishbarak

Mouthwatering Shishbarak Recipe from Lebanon with Yoghurt and Pine Nuts

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

Introduction

Shishbarak is a traditional Lebanese dish that consists of small meat-filled dumplings cooked in a yogurt sauce. This dish is packed with flavor and is sure to satisfy your taste buds.

History

Shishbarak has been a popular dish in Lebanese cuisine for many years. It is often served during special occasions and family gatherings. The combination of tender meat, fragrant spices, and creamy yogurt sauce makes this dish a favorite among many.

Ingredients

64 oz (1.81 kg) of cooked yogurt
0.5 quantity of Wiki.com/Lebanese_Basic_Dough Basic Dough
3 cloves of garlic, crushed with a dash of salt
1 cup of finely chopped fresh coriander
16 oz (454 g) of ground meat
3 medium-sized onions, finely chopped
0.25 cup of fried pine nuts
1 tsp of salt
0.25 tsp of ground allspice
0.25 tsp of ground cinnamon
2 tbsp of shortening or butter

How to prepare

Roll out the dough with a rolling pin to a thickness of about 1 cm.
Turn a coffee cup upside down and press it onto the dough to create equal rounds.
Fry the onion in shortening until it changes color slightly.
Add the meat, salt, allspice, and cinnamon. Stir occasionally and fry for 10 minutes.
Add the pine nuts and mix well.
Drain the mixture, as butter would affect the closure of the pastries. Gently spread each round with your fingers.
Place 1 tsp of the filling onto each round.
Fold over one end to create a semi-circle and press the edges down to seal.
Take the two ends from the straight side and bring them together to form a small ring. Press firmly.
Repeat until all the rounds are done.
Place the pastries on a tray in a hot oven (400-475°F or 246°C) for 10 minutes or until golden brown.
Add the pastries to boiling cooked yogurt, one by one.
Let it boil over low heat for 10 minutes or until the pastries are cooked.
Fry coriander and garlic in shortening.
Add the cooked yogurt mixture to the frying pan and cook for another 2 minutes.
Serve hot or cold with cooked rice.

Variations

You can customize the filling of the dumplings by adding different spices or vegetables. You can also use ground chicken or lamb instead of beef.

Cooking Tips & Tricks

Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out during cooking.

- Fry the onion until it is slightly caramelized to enhance the flavor of the filling.

- Be careful not to overcook the dumplings, as they can become tough and chewy.

Serving Suggestions

Shishbarak is traditionally served with cooked rice and a side of fresh salad.

Cooking Techniques

The key to making delicious Shishbarak is to ensure that the dumplings are cooked until they are golden brown and crispy on the outside.

Ingredient Substitutions

If you are lactose intolerant, you can use a dairy-free yogurt alternative in the sauce.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the dumplings just before cooking.

Presentation Ideas

Serve Shishbarak in a shallow bowl with a drizzle of olive oil and a sprinkle of fresh herbs on top.

Pairing Recommendations

Shishbarak pairs well with a glass of Lebanese red wine or a refreshing mint lemonade.

Storage and Reheating Instructions

Store any leftover Shishbarak in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Shishbarak contains approximately 350 calories.

Carbohydrates

Each serving of Shishbarak contains approximately 25 grams of carbohydrates.

Fats

Each serving of Shishbarak contains approximately 15 grams of fats.

Proteins

Each serving of Shishbarak contains approximately 20 grams of proteins.

Vitamins and minerals

Shishbarak is a good source of iron, vitamin B12, and zinc.

Alergens

Shishbarak contains wheat and dairy.

Summary

Shishbarak is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Shishbarak is a delicious Lebanese dish that is perfect for special occasions or family dinners. With its flavorful meat filling and creamy yogurt sauce, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Shishbarak. It was a warm summer day, and I was visiting my friend Fatima in her cozy kitchen. Fatima was a wonderful cook, and I always admired her ability to whip up delicious meals with ease.

As soon as I walked into her kitchen, I could smell the fragrant aroma of spices wafting through the air. Fatima was busy at the stove, stirring a pot of simmering broth. I watched as she expertly rolled out thin circles of dough and filled them with a savory meat mixture.

"What are you making, Fatima?" I asked, my mouth watering at the sight of the delicious looking dumplings.

"This is Shishbarak," she replied with a smile. "It's a traditional Lebanese dish that my mother used to make for us when we were kids."

I had never heard of Shishbarak before, but I was intrigued by the process of making the dumplings. Fatima graciously invited me to join her in the kitchen, and together we rolled out the dough, filled it with the meat mixture, and sealed it into perfect little pockets.

As we worked, Fatima shared with me the story behind the recipe. She explained that Shishbarak was a dish that was typically made for special occasions and gatherings. It was a labor of love, requiring time and patience to prepare, but the end result was always worth it.

I was captivated by the history and tradition behind Shishbarak, and I knew that I had to learn how to make it myself. Fatima generously shared her recipe with me, and I eagerly took notes as she guided me through the process.

Over the years, I made Shishbarak for my family on many occasions. It became a beloved dish in our home, a symbol of the love and care that went into preparing it. Each time I made it, I thought of Fatima and the day she had introduced me to this wonderful recipe.

As I continued to make Shishbarak, I began to put my own twist on the dish, experimenting with different spices and fillings to create a version that suited my family's tastes. I found that the key to a delicious Shishbarak was in the balance of flavors – the savory meat mixture, the tangy yogurt sauce, and the fragrant herbs and spices all coming together to create a dish that was truly special.

I shared my recipe with friends and family, and soon Shishbarak became a staple at gatherings and celebrations. It was a dish that brought people together, sparking conversations and creating lasting memories.

As the years passed, I continued to refine my recipe for Shishbarak, always striving to improve and perfect it. I learned new techniques and incorporated new flavors, but the essence of the dish remained the same – a labor of love that brought joy and comfort to all who enjoyed it.

Now, as I pass on my recipe for Shishbarak to the next generation, I am filled with gratitude for the friends and family who have shared their knowledge and passion for cooking with me. I am proud to carry on the tradition of making this special dish, and I hope that it will continue to bring happiness and connection to those who taste it.

In the end, Shishbarak is more than just a recipe – it is a story, a connection to the past, and a gift to be shared with those we love. And for that, I am truly grateful.