Ingredients
Flour2 cups- Warm water0.8 cups
Salt0.3 teaspoon
Vegetable Oil2 tablespoons
Ground meat500 grams- Medium onion2 pieces
Ghee1 tablespoon
Seven Spices0.5 teaspoon
Black Pepper0.3 teaspoon
Ground Cinnamon0.3 teaspoon
Pomegranate Molasses0.5 tablespoon- Salt to taste0
- Chopped parsley1 tablespoon
Yogurt1.5 kilograms
Water1.5 cups- Chicken broth cube1 piece
- Ghee or butter1 tablespoon
Crushed Garlic5 cloves- Chopped fresh coriander1 tablespoon
Ground coriander0.3 teaspoon
White Pepper0.3 teaspoon
Cornstarch4 tablespoons
Steps
- 1
Knead the dough ingredients and let it rest for a while.
5 minRequired Tools:
Mixing Bowl - 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 minRequired Tools:
Frying Pan - 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 minRequired Tools:Frying Pan - 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 minRequired Tools:
Pot - 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
Nutrition Facts
Flourper 100gSaltper 100gVegetable Oilper 100gGround meatper 100gGheeper 100gSeven Spicesper 100gBlack Pepperper 100gGround Cinnamonper 100gPomegranate Molassesper 100gYogurtper 100gWaterper 100gCrushed Garlicper 100gGround corianderper 100gWhite Pepperper 100gCornstarchper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.