Ingredients
- 2 cups flour2 cup
- 1 cup water1 cup
Salt0- 1 tablespoon vegetable oil1 tablespoon
- 250 grams ground beef250 grams
- 1 medium onion1 piece
- 2 tablespoons vegetable oil2 tablespoon
- Salt0
Black Pepper0- 1/4 teaspoon seven spices0.3 teaspoon
- A pinch of nutmeg0
- A pinch of cinnamon0
- 1 kilogram yogurt1000 grams
- 1 teaspoon cornstarch1 teaspoon
- 1/2 cup water0.5 cup
- 2 cloves garlic, crushed2 cloves
- 2 tablespoons fresh coriander2 tablespoon
- Salt0
Pepper0- 1/2 chicken broth cube0.5 cube
Steps
- 1
To make the dough, mix the dough ingredients and knead well, then wrap in plastic and let it rest for about 15 to 30 minutes.
30 minRequired Tools:
Mixing Bowl - 2
To make the filling, in a large frying pan, sauté the onion with oil until it softens, then add the meat and stir over high heat until it changes color.
10 minRequired Tools:
Frying Pan - 3
Add salt, pepper, and spices, and let the meat cook, then place it in a strainer and set aside.
5 minRequired Tools:
Strainer - 4
To shape the shishbarak, roll out the dough with a rolling pin until thin, then cut into circles using a small cutter or coffee cup. Take each circle and place a suitable amount of filling inside, then close it to form a shape like a samosa or half-circle. Pinch the ends of the shishbarak together to form a cap shape.
15 minRequired Tools:🍳Rolling Pin - 5
Arrange the shishbarak on a baking sheet and bake in the oven on the lower rack at 450°F until browned on the bottom, then move the tray to the upper rack to brown the top on high heat as well (the purpose of browning on high heat is to prevent the shishbarak from opening).
20 minRequired Tools:
Oven - 6
Let them cool and place in bags in the freezer after taking the required amount for cooking (I estimated small quantities for cooking to make it easier for you, and you can double the ingredients as desired).
10 min - 7
To cook the shishbarak, dissolve the cornstarch in cold water and add it to the yogurt, then place the pot of yogurt over medium heat while stirring continuously until it boils.
10 minRequired Tools:
Pot - 8
When it boils, add salt, pepper, and half the broth cube, then add the shishbarak and let it simmer over medium to low heat for about 30 to 45 minutes or until the pieces puff up. Then, in a small frying pan, sauté the garlic and coriander and add it over the shishbarak, serving with rice and vermicelli.
45 minRequired Tools:Frying Pan
Nutrition Facts
Saltper 100gSaltper 100gBlack Pepperper 100gSaltper 100gPepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.