Ingrédients
Farine2 cups- Warm water0.8 cups
Sel0.3 teaspoon
Huile Végétale2 tablespoons
Viande hachée500 grams- Medium onion2 pieces
Ghee1 tablespoon
Sept épices0.5 teaspoon
Poivre noir0.3 teaspoon
Cannelle moulue0.3 teaspoon
Sirop de grenade0.5 tablespoon- Salt to taste0
- Chopped parsley1 tablespoon
Yaourt1.5 kilograms
Eau1.5 cups- Chicken broth cube1 piece
- Ghee or butter1 tablespoon
Ail Écrasé5 cloves- Chopped fresh coriander1 tablespoon
Coriandre moulue0.3 teaspoon
Poivre blanc0.3 teaspoon
Maïzena4 tablespoons
Mesures
- 1
Knead the dough ingredients and let it rest for a while.
5 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:
Poêle à frire - 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 minutesMatériel requis:Poêle à frire - 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 minutesMatériel requis:
Marmite - 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 minutes
Faits nutritionnels
Farinepour 100gSelpour 100gHuile Végétalepour 100gViande hachéepour 100gGheepour 100gSept épicespour 100gPoivre noirpour 100gCannelle mouluepour 100gSirop de grenadepour 100gYaourtpour 100gEaupour 100gAil Écrasépour 100gCoriandre mouluepour 100gPoivre blancpour 100gMaïzenapour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.