Shishbarak with Yogurt

Amina Al-AhmadShefi i kuzhinës

Përbërësit

• 2 cups flour
  2 cup
• 1 cup water
  1 cup
• Kripë
  0
• 1 tablespoon vegetable oil
  1 tablespoon
• 250 grams ground beef
  250 grams
• 1 medium onion
  1 piece
• 2 tablespoons vegetable oil
  2 tablespoon
• Kripë
  0
• Piper i zi
  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
• Kripë
  0
• Piper
  0
• 1/2 chicken broth cube
  0.5 cube

Hapat

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.

   Pajisjet e duhura:

   Enë për përzierje

   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.

   Pajisjet e duhura:

   Tigan

   10 min
3. 3

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

   Pajisjet e duhura:

   Sifon

   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.

   Pajisjet e duhura:

   🍳

   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).

   Pajisjet e duhura:

   Furrë

   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.

   Pajisjet e duhura:

   Tenxhere

   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.

   Pajisjet e duhura:

   Tigan

   45 min

Fakte të të ushqyerit

Vlerat ushqyese të përbërësve (për 100g)

Kripëpër 100g

Hiri100 g

Kripëpër 100g

Hiri100 g

Piper i zipër 100g

Energjia250 kcal

Proteina10 g

Yndyra totale4 g

Karbohidrate64 g

Fibrat dietetike25 g

Kripëpër 100g

Hiri100 g

Piperpër 100g

Energjia20 kcal

Proteina1 g

Yndyra totale0.2 g

Karbohidrate4.7 g

Sheqernat totale2 g

Fibrat dietetike1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

* Informacionet ushqyese janë të përafërta dhe llogaritja e tyre mund të ndikohet nga lloji i përbërësit dhe metodat e kultivimit, ruajtjes dhe gatimit.

Karakteristikat dietetike dhe etiketat