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[[Image:Barak.jpg|right|Shishbarak]] |
[[Image:Barak.jpg|right|Shishbarak]] |
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| − | ===Ingredients=== |
+ | === Ingredients === |
| − | * 64 oz cooked [[yogurt|yoghurt]] |
+ | * 64 oz cooked [[yogurt|yoghurt]] |
| − | * ½ quantity of [http://www.Recipes Wiki.com/Lebanese_Basic_Dough Basic Dough] |
+ | * ½ quantity of [http://www.Recipes Wiki.com/Lebanese_Basic_Dough Basic Dough] |
| − | * 3 cloves [[garlic]], crushed with a dash of [[salt]] |
+ | * 3 cloves [[garlic]], crushed with a dash of [[salt]] |
| − | * 1 cup finely chopped fresh coriander |
+ | * 1 cup finely chopped fresh coriander |
| − | * 16 oz ground |
+ | * 16 oz ground meat |
| − | * 3 medium sized [[onion]]s, finely chopped |
+ | * 3 medium sized [[onion]]s, finely chopped |
| − | * ¼ cup fried [[pine nut]]s |
+ | * ¼ cup fried [[pine nut]]s |
| − | * 1 tspn [[salt]] |
+ | * 1 tspn [[salt]] |
| − | * ¼ tspn ground [[allspice]] |
+ | * ¼ tspn ground [[allspice]] |
| − | * ¼ tspn ground [[cinnamon]] |
+ | * ¼ tspn ground [[cinnamon]] |
* 2 tbsp [[shortening]] or [[butter]] |
* 2 tbsp [[shortening]] or [[butter]] |
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Turn a [[coffee]] cup over, press over dough to get equal rounds. |
Turn a [[coffee]] cup over, press over dough to get equal rounds. |
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Fry [[Onion]] in [[shortening]] till color changes a little. |
Fry [[Onion]] in [[shortening]] till color changes a little. |
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| − | Add |
+ | Add meat, [[salt]], [[allspice]] and [[cinnamon]]. Stir occasionally and fry for 10 minutes. |
Add [[pine nut]]s. |
Add [[pine nut]]s. |
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Mix. |
Mix. |
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Press well. |
Press well. |
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Repeat till rounds are done. |
Repeat till rounds are done. |
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| − | Place in a tray in a hot oven (400- 475°F) for 10 minutes or until golden. |
+ | Place in a tray in a hot oven (400- 475 °F) for 10 minutes or until golden. |
Add to boiling cooked [[yogurt|yoghurt]] one by one. |
Add to boiling cooked [[yogurt|yoghurt]] one by one. |
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Let it boil over low heat for 10 minutes or till pastries are cooked. |
Let it boil over low heat for 10 minutes or till pastries are cooked. |
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| − | ===Other Links=== |
+ | === Other Links === |
| − | ==See also== |
+ | == See also == |
[[Category:Allspice Recipes]] |
[[Category:Allspice Recipes]] |
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[[Category:Lebanese Meat Dishes]] |
[[Category:Lebanese Meat Dishes]] |
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[[Category:Lebanese Recipes]] |
[[Category:Lebanese Recipes]] |
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| − | [[Category:Meat Dishes]] |
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| − | [[Category:Meat Recipes]] |
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[[Category:Pine nut Recipes]] |
[[Category:Pine nut Recipes]] |
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[[Category:Rice Recipes]] |
[[Category:Rice Recipes]] |
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Latest revision as of 13:50, 21 March 2011
Description
meat Pastries with yoghurt
Ingredients
- 64 oz cooked yoghurt
- ½ quantity of Wiki.com/Lebanese_Basic_Dough Basic Dough
- 3 cloves garlic, crushed with a dash of salt
- 1 cup finely chopped fresh coriander
- 16 oz ground meat
- 3 medium sized onions, finely chopped
- ¼ cup fried pine nuts
- 1 tspn salt
- ¼ tspn ground allspice
- ¼ tspn ground cinnamon
- 2 tbsp shortening or butter
Directions
Roll out dough with a rolling pin to about 1 cm thickness. Turn a coffee cup over, press over dough to get equal rounds. Fry Onion in shortening till color changes a little. Add meat, salt, allspice and cinnamon. Stir occasionally and fry for 10 minutes. Add pine nuts. Mix. Drain the mixture, butter would affect closing pastries. Spread the round a little with your fingers. Place 1 tspn of the filling on it. Fold over one end to make a semi-circle. Press edges down to seal. Take the two ends from the straight side, bring them together to make a small ring. Press well. Repeat till rounds are done. Place in a tray in a hot oven (400- 475 °F) for 10 minutes or until golden. Add to boiling cooked yoghurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked. Fry with shortening coriander and garlic. Add to cooked yoghurt mixture. Cook another 2 minutes. Serve hot or cold with cooked rice.