Shish Barak الشيشيرك

Shish Barak
To make the dough:
Mix 1 ½ cups of all purpose flour with ¾ cup warm water,1/8 teaspoon salt,1 tablespoon corn oil and 1/8 teaspoon white vinegar. Knead until you have nice smooth and elastic dough. Divide in half, Place in oiled bowl, cover and let rest for 2 hours.

To make the Filling:
Sautee one medium onion (finely chopped) in 1 tablespoons oil, until translusent.Add 300 grams ground beef or lamb and sauté until the meat is browned. Add spices (1/4 teaspoon each of ground black pepper, cinnamon, cardamom, all spice, 7 spice mix and ½ teaspoon of salt. Justify the seasoning and let the filling cool completely.
Take one half of the rested dough and roll on a well floured counter until you get a 13 inch circle or it becomes 2-3 mm thick ..Cut 5 cm circles using a cookie cutter or a Turkish coffee small cup. Fill with about half teaspoon of the meat filling and 2 toasted pinenuts.Lay the shish Barak on a cookie sheet lined with parchment paper .Repeat with rolling, cutting and filling until you finish the dough. You can refrigerate the leftover meat filling for another use. Bake in the centre of a preheated 400 F (200 C) oven, for 8-10 minutes or until the bottom of the pasta starts to turn golden in color.
To make the Yogurt sauce:
Blend 750 grams full fat plain yogurt with 1 cup vegetable or beef broth, 1 ½ teaspoon corn starch, 1/4 teaspoon salt, 1 egg white, blend until frothy. Turn on the stove burner to medium high heat and stir continuously until the sauce thickens and starts boiling. Add the shish Barak and stir very gently .Add ¼-1/2 cup boiling water to thin the sauce out. Simmer on low heat for 15 minutes or until the pasta is cooked to al dente.Heat 1 tablespoon butter and 1 tablespoon oil over medium heat, Sautee 3 mashed garlic cloves until golden and add them to the shishbarak at the last moment before serving.
Serve shish Barak hot or at room temperature garnished with dried mint leaves.
sahteen

Category:

Howto & Style

Tags:

• Arabic
• شيشبرك
• مطبخ
• نجاة
• اكلات
• من
• الشام
• اطباق
• رئيسية
• SHISHBARAK
• SHISH
• BARAK
• NAJATSKITCHEN
• SYRIAN
• Lebanese
• PALESTINIAN
• CUISINE
• Food
• Cooking

[nesrose1]

سلام... لو بدي أسئِطها باللبن من غير ما أشويها... أستعمل نفس العجنة؟؟؟

لإني بدي أحط فيها كفتة مش مطبوخة

[najatskitchen]

@nesrose1

نعم ممكن ولكن خبزها بيضمن انها ما تفرط لما تنزل باللبن

[4EVERSUCCES]

يعطيج العافية.. ما شاء الله فنانة في الطبخ و شرحج واضح بس ابي أسأل هل اللبن اللي قصدتيه هو الروب؟ و اذا ماحبيت احط ثوم هل لازم احط شي بديل عنه أو عادي أستغني عنه؟

وشكراً

[najatskitchen]

@4EVERSUCCES

اللبن هو الروب بس الثوم اساسي بالوصفة وممكن تقللي كميته لو حبيت وحياك الله

[adilah2008nov]

Good to see you back. I always learn a lot from you, but now there are no subtitles. Please provide once you get some time thank you so much.

[najatskitchen]

@adilah2008nov Thanks

I thought it would be easier(as some viewers recommended)to put the recipe in English in the description,but since I have many of you who demand to switch back to the subtitles,I will reconsider doing that.

[Katerynale]

انا بقرف من استعمال البيض في الطبخ.. فيني ما احط البيض باللبن? او انه اجباري للوصفة?

[LovingBundleOfHate]

ur from canada too? im from windor ontario



[kekouha]

merci 

[mjnoona]

فنانه الله يعطيكي العافيه , عندي طلب لو في مجال تنزلي طبخه المكموره .... مشكوره و يعطيكي العافيه

[hnaser]

يا عمي مالنا و مال الحكي الاكل الفلسطيني وبس

[fouadoooz]

اشكرك نجاه ع صدقك في الوصفه ...بدي اسالك كم بالزبط اضفتي ماء مغليه عاللبن وهل احتجتي لزيادة الملح وكم ملعقه اضفتي؟ لانو كل شي طبختيه طعمته ممتازه ومعتدله ومناسبه لكل الازواق اشكرك مليون مره

[dalal65F]

واااااااو تسلم ايدك عن جد شهيتيني عليها الله يعطيكي العافية ,  ممكن تعلمينا كيف نعمل بابا غنوج على اصوله

[nehashaikh111]

i had 1 request can you please add a video for shawarma recipe..pleaseee..:).