My family rates this dinner as their first top meal and nothing warms their heart more than a Sheesh Barak meal.
Ingredients:
For the dough:
3 cups flour
1/3 tsp salt
3 tbsp olive oil
Warm water (Slowly add warm water to obtain a soft solid dough)
Knead dough
*Rule of thumb (your dough should feel the exact way your earlobe does)
For the filling:
1 pound ground beef
1/2 tsp salt
1/2 tsp black pepper
1/3 tsp cumin
1 small finely chopped onion
1/4 cup olive oil
Saute the onion then add the ground beef. Add salt, pepper, and cumin. Cook and set aside to cool
For the yoghurt:
Two tubs of Goat Yoghurt (64oz)
1/2 tsp salt
1/2 cup pine nuts
1 cup chopped cilantro
1 tbsp minced garlic
2 tbsp olive oil
Preparation:
Preheat oven to 350 degrees
On a floured surface, knead the dough and roll with a rolling pin
Cut the dough into small circles ( I use a small coffee cup and this time, I used my favorite Tuscan cup)
Place 1 tsp of the beef filling in the centre of the dough. Fold and press tight (you can either leave the dumpling as the shape of a half moon or bring the edges together to form a circle. I choose to make circles)
Arrange dumplings in a pan and bake at 350 degrees F for about 10 minutes
To cook the sauce, pour yoghurt in a pot on medium heat and stir contineously. Bring to a boil, add the Sheesh Baraq.
Cover and cook the Sheesh Baraq on low heat for about 15 minutes. Add 1/2 tsp salt
In a skillet, with 1 tbsp olive oil sautee pine nuts. Set aside
With another tbsp olive oil, sautee garlic and cilantro. Add to Sheesh Barak
Serve Sheesh Baraq with white rice to the side or serve the rice topped with Sheesh Barak.
About 50 dumplings
Best of luck
Sahtein/ Enjoy
Ingredients:
For the dough:
3 cups flour
1/3 tsp salt
3 tbsp olive oil
Warm water (Slowly add warm water to obtain a soft solid dough)
Knead dough
*Rule of thumb (your dough should feel the exact way your earlobe does)
For the filling:
1 pound ground beef
1/2 tsp salt
1/2 tsp black pepper
1/3 tsp cumin
1 small finely chopped onion
1/4 cup olive oil
Saute the onion then add the ground beef. Add salt, pepper, and cumin. Cook and set aside to cool
For the yoghurt:
Two tubs of Goat Yoghurt (64oz)
1/2 tsp salt
1/2 cup pine nuts
1 cup chopped cilantro
1 tbsp minced garlic
2 tbsp olive oil
Preparation:
Preheat oven to 350 degrees
On a floured surface, knead the dough and roll with a rolling pin
Cut the dough into small circles ( I use a small coffee cup and this time, I used my favorite Tuscan cup)
Place 1 tsp of the beef filling in the centre of the dough. Fold and press tight (you can either leave the dumpling as the shape of a half moon or bring the edges together to form a circle. I choose to make circles)
Arrange dumplings in a pan and bake at 350 degrees F for about 10 minutes
To cook the sauce, pour yoghurt in a pot on medium heat and stir contineously. Bring to a boil, add the Sheesh Baraq.
Cover and cook the Sheesh Baraq on low heat for about 15 minutes. Add 1/2 tsp salt
In a skillet, with 1 tbsp olive oil sautee pine nuts. Set aside
With another tbsp olive oil, sautee garlic and cilantro. Add to Sheesh Barak
Serve Sheesh Baraq with white rice to the side or serve the rice topped with Sheesh Barak.
About 50 dumplings
Best of luck
Sahtein/ Enjoy