Shishbarak with Yogurt

Amina Al-AhmadCuisinier

Ingrédients

• 2 cups flour
  2 cup
• 1 cup water
  1 cup
• Sel
  0
• 1 tablespoon vegetable oil
  1 tablespoon
• 250 grams ground beef
  250 grams
• 1 medium onion
  1 piece
• 2 tablespoons vegetable oil
  2 tablespoon
• Sel
  0
• Poivre noir
  0
• 1/4 teaspoon seven spices
  0.3 teaspoon
• A pinch of nutmeg
  0
• A pinch of cinnamon
  0
• 1 kilogram yogurt
  1000 grams
• 1 teaspoon cornstarch
  1 teaspoon
• 1/2 cup water
  0.5 cup
• 2 cloves garlic, crushed
  2 cloves
• 2 tablespoons fresh coriander
  2 tablespoon
• Sel
  0
• Poivre
  0
• 1/2 chicken broth cube
  0.5 cube

Mesures

1. 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.

   Matériel requis:

   Bol de mélange

   30 minutes
2. 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.

   Matériel requis:

   Poêle à frire

   10 minutes
3. 3

   Add salt, pepper, and spices, and let the meat cook, then place it in a strainer and set aside.

   Matériel requis:

   Passoire

   5 minutes
4. 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.

   Matériel requis:

   🍳

   Rolling Pin

   15 minutes
5. 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).

   Matériel requis:

   Four

   20 minutes
6. 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 minutes
7. 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.

   Matériel requis:

   Marmite

   10 minutes
8. 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.

   Matériel requis:

   Poêle à frire

   45 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

Selpour 100g

Cendres100 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

Selpour 100g

Cendres100 g

Poivrepour 100g

Énergie20 kcal

Protéines1 g

Lipides totaux0.2 g

Glucides4.7 g

Sucres totaux2 g

Fibres alimentaires1.5 g

Vitamine C143.7 mg

Capsaicin250 mg

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques