Shishbarak with Yogurt

Amina Al-AhmadCuoco

Ingredienti

• 2 cups flour
  2 cup
• 1 cup water
  1 cup
• Sale
  0
• 1 tablespoon vegetable oil
  1 tablespoon
• 250 grams ground beef
  250 grams
• 1 medium onion
  1 piece
• 2 tablespoons vegetable oil
  2 tablespoon
• Sale
  0
• Pepe nero
  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
• Sale
  0
• Pepe
  0
• 1/2 chicken broth cube
  0.5 cube

Passi

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.

   Utensili necessari:

   Ciotola per mescolare

   30 min
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.

   Utensili necessari:

   Padella

   10 min
3. 3

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

   Utensili necessari:

   Colino

   5 min
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.

   Utensili necessari:

   🍳

   Rolling Pin

   15 min
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).

   Utensili necessari:

   Forno

   20 min
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 min
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.

   Utensili necessari:

   Pentola

   10 min
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.

   Utensili necessari:

   Padella

   45 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Saleper 100g

Ceneri100 g

Saleper 100g

Ceneri100 g

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

Saleper 100g

Ceneri100 g

Pepeper 100g

Energia20 kcal

Proteine1 g

Grassi totali0.2 g

Carbohydrate4.7 g

Zuccheri totali2 g

Fibre alimentari1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag