Ingredienser
Mel2 cups- Warm water0.8 cups
Salt0.3 teaspoon
Vegetabilsk olie2 tablespoons
Hakket kød500 grams- Medium onion2 pieces
Ghee1 tablespoon
Syv krydderier0.5 teaspoon
Sort peber0.3 teaspoon
Stødt kanel0.3 teaspoon
Granatæblemelasse0.5 tablespoon- Salt to taste0
- Chopped parsley1 tablespoon
Yoghurt1.5 kilograms
Vand1.5 cups- Chicken broth cube1 piece
- Ghee or butter1 tablespoon
Knust Hvidløg5 cloves- Chopped fresh coriander1 tablespoon
Stødt koriander0.3 teaspoon
Hvid peber0.3 teaspoon
Maizena4 tablespoons
Trin
- 1
Knead the dough ingredients and let it rest for a while.
5 minNødvendigt udstyr:
Blandeskål - 2
Fry the chopped onion in ghee, add the meat and stir, then add the spices, pomegranate molasses, and salt. Turn off the heat and add the parsley.
10 minNødvendigt udstyr:
Stegepande - 3
Roll out the dough, cut into circles, and fill with a portion of the filling. Close it into a half-moon shape and place the ends on top of each other to form a cap shape. Fry the pieces until golden and drain or grill.
10 minNødvendigt udstyr:Stegepande - 4
Place the yogurt and water in a pot over low heat. When it heats up, take a little and dissolve the cornstarch in it, then return it to the yogurt. Add salt, white pepper, and the chicken broth cube, stirring continuously until it thickens, then add the shishbarak pieces.
10 minNødvendigt udstyr:
Kedel - 5
Heat the butter and fry the garlic with the ground and fresh coriander, then pour it over the yogurt and let it boil for 5 minutes before serving.
5 min
Ernæringsfakta
Melpr. 100gSaltpr. 100gVegetabilsk oliepr. 100gHakket kødpr. 100gGheepr. 100gSyv krydderierpr. 100gSort peberpr. 100gStødt kanelpr. 100gGranatæblemelassepr. 100gYoghurtpr. 100gVandpr. 100gKnust Hvidløgpr. 100gStødt korianderpr. 100gHvid peberpr. 100gMaizenapr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.