Ingrediënten
Meel2 cups- Warm water0.8 cups
Zout0.3 teaspoon
Plantenolie2 tablespoons
Gemalen vlees500 grams- Medium onion2 pieces
Ghee1 tablespoon
Zeven specerijen0.5 teaspoon
Zwarte peper0.3 teaspoon
Gemalen kaneel0.3 teaspoon
Granaatappelmelasse0.5 tablespoon- Salt to taste0
- Chopped parsley1 tablespoon
Yoghurt1.5 kilograms
Water1.5 cups- Chicken broth cube1 piece
- Ghee or butter1 tablespoon
Geperste Knoflook5 cloves- Chopped fresh coriander1 tablespoon
Gemalen koriander0.3 teaspoon
Witte peper0.3 teaspoon
Maïzena4 tablespoons
Stappen
- 1
Knead the dough ingredients and let it rest for a while.
recipe.minutesBenodigde hulpmiddelen:
Mengkom - 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.
recipe.minutesBenodigde hulpmiddelen:
Koekenpan - 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.
recipe.minutesBenodigde hulpmiddelen:Koekenpan - 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.
recipe.minutesBenodigde hulpmiddelen:
Pan - 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.
recipe.minutes
Voedingsfeiten
Meelper 100gZoutper 100gPlantenolieper 100gGemalen vleesper 100gGheeper 100gZeven specerijenper 100gZwarte peperper 100gGemalen kaneelper 100gGranaatappelmelasseper 100gYoghurtper 100gWaterper 100gGeperste Knoflookper 100gGemalen korianderper 100gWitte peperper 100gMaïzenaper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.