Ingredienser
Mel2 cups- Warm water0.8 cups
Salt0.3 teaspoon
Vegetabilsk olje2 tablespoons
Kjøttdeig500 grams- Medium onion2 pieces
Ghee1 tablespoon
Syv krydder0.5 teaspoon
Svart pepper0.3 teaspoon
Malt kanel0.3 teaspoon
Granateplemelasse0.5 tablespoon- Salt to taste0
- Chopped parsley1 tablespoon
Yoghurt1.5 kilograms
Vann1.5 cups- Chicken broth cube1 piece
- Ghee or butter1 tablespoon
Knust Hvitløk5 cloves- Chopped fresh coriander1 tablespoon
Malt koriander0.3 teaspoon
Hvit pepper0.3 teaspoon
Maisenna4 tablespoons
Trinn
- 1
Knead the dough ingredients and let it rest for a while.
5 minNødvendig utstyr:
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 minNødvendig utstyr:
Stekepanne - 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 minNødvendig utstyr:Stekepanne - 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 minNødvendig utstyr:
Kjele - 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
Melper 100gSaltper 100gVegetabilsk oljeper 100gKjøttdeigper 100gGheeper 100gSyv krydderper 100gSvart pepperper 100gMalt kanelper 100gGranateplemelasseper 100gYoghurtper 100gVannper 100gKnust Hvitløkper 100gMalt korianderper 100gHvit pepperper 100gMaisennaper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.