Shishbarak with Yogurt

Amina Al-AhmadCozinheiro

Ingredientes

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

Passos

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.

   Utensílios necessários:

   Tigela de mistura

   recipe.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.

   Utensílios necessários:

   Frigideira

   recipe.minutes
3. 3

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

   Utensílios necessários:

   Peneira

   recipe.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.

   Utensílios necessários:

   🍳

   Rolling Pin

   recipe.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).

   Utensílios necessários:

   Forno

   recipe.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).

   recipe.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.

   Utensílios necessários:

   Panela

   recipe.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.

   Utensílios necessários:

   Frigideira

   recipe.minutes

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Salpor 100g

Cinza100 g

Salpor 100g

Cinza100 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

Salpor 100g

Cinza100 g

Pimentapor 100g

Energia20 kcal

Proteínas1 g

Gordura Total0.2 g

Carboidratos4.7 g

Açúcares Totais2 g

Fibra Alimentar1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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