Shish Barak Recipes
SHISH BARAK
These ravioli-like dumplings are stuffed with a spiced beef filling and served in a garlicky yogurt sauce. Top them with pine nuts for a delicious Middle-Eastern meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dough: Combine the flour, 1 cup water and a pinch of salt in a large bowl and mix with your hand until it comes together. Knead until the dough is smooth and no longer sticky, 1 to 2 minutes.
- Flour a work surface and transfer the dough to it. Knead a few times and shape into a ball. Let rest for 10 minutes.
- For the filling: Heat the vegetable oil in a large, heavy skillet. Add the onion and cook until translucent, stirring occasionally. Add the ground beef and season with salt, pepper and cinnamon and cook, stirring to break up any lumps, until browned and cooked through. Remove from the heat and let cool.
- On a floured surface, roll out the dough to a thickness of about 1/8 inch (3.125 mm). Cut the dough into circles with a 5-inch round cutter to make about 30 dough rounds. If there is any leftover dough, reroll and cut more circles.
- Fill a dough round with a spoonful of the meat mixture then fold the edges together to create a half-moon shape and seal well (do not overstuff the dough rounds). Repeat with the remaining dough rounds and filling.
- For the sauce: Combine the yogurt, crushed garlic and sea salt to taste in a medium bowl. Spoon the yogurt mixture onto a serving platter and set aside.
- Bring a large pot of water to a boil. Cook the shish barak in batches in boiling water for 2 to 3 minutes, until they are floating and tender.
- While the dumplings simmer, heat 1 tablespoon butter and 2 tablespoons olive oil in a large nonstick skillet. Lift the dumplings from the water with a slotted spoon or skimmer, thoroughly strain and add to the heated pan (use caution, it could splatter). Fry the shish barak until crispy and golden, 2 to 3 minutes, flipping halfway. Transfer to the platter with the sauce. Repeat with the remaining shish barak.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a small skillet over medium heat. Add the paprika and the pine nuts and cook, stirring constantly, until golden, 1 to 2 minutes. Pour the pine nut mixture over the shish barak.
- Garnish with parsley leaves and a sprinkle of paprika. Serve immediately.
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- First, prepare the dough by combining all the ingredients together with a kitchenaid with the paddle attachment or by hand. Initially pour the cup of water a little at a time. Cover and let it rest for 30 min as you prepare the filling.
- In a food processor, add the onion, garlic, and parsely from the meat filling and pulse. Add this mixture to the beef and saute in a pan with the seasonings. Cook till browned well. Add toasted pine nuts to the filling as well. Set aside.
- Once the dough is ready, cut the ball in half and roll out each half thinly. About 1 inch thick. Cut small circles into the dough using a cookie cutter or a small coffee cup. Spread out each circle and add 1 tsp of beef filling onto one side of the circle. Shape like an empanada pinching at the seams. Then pinch the ends of the dumpling together or overlap them to look like tortellini. Repeat this step until all the dough is done.
- Place the dumplings onto a nonstick pan sprayed with olive oil. Bake in a 400 F oven for about 10 minutes until lightly browned. Feel free to broil for a minute for more color.
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- DOUGH: In a large mixing bowl combine the flour and salt and mix. Using your hands, create a well in the centre of the flour and pour in the olive oil and 3/4 cup lukewarm water. Using one hand to steady the bowl, start to slowly incorporate the flour with your other hand, sweeping along the sides of the bowl and then blending the flour into the water. Mix the dough until it comes together into a large ball. Lift the ball of dough from the bottom and fold over several times until you achieve a soft pliable dough that bounces back when touched. Cover with a clean kitchen towel and set aside.
- Lightly flour the counter and place the ball in the centre. Using a dough cutter or bench knife, slice the dough into 2 halves. Working with one half, place the dough in the palms of your hands and tuck it under. Stretch the dough into a smooth, flat, round disk, place it on the board, and roll it out into a smooth and round shape, 1/4 inch thick.
- Using a circular cookie cutter or rim of a small glass, cut out small rounds of the dough approximately 2 inches in diameter, and lay them flat on another lightly floured work surface or cutting board so that they are not touching. Lightly sprinkle a baking sheet with flour and set aside.
- LAMB FILLING: In a large bowl, combine the lamb, ground cinnamon, onion, mint, salt and pepper. Using your hands, mix all the ingredients together until they form a smooth mixture.
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- Make the filling by mixing and kneading the ground lamb meat with the rest of the filling ingredients. Mix well to amalgamate and leave refrigerated for at least a couple hours and up to overnight.
- To make the dough, place the flour in a bowl and make a well in the middle. Add the salt, olive oil, and water into the well. Using a fork, beat the flour into the dough, switching to kneading with your hands once the dough thickens. Knead the dough on a smooth surface until the dough is very smooth and elastic. Wrap in plastic wrap and let rest about 20 minutes.
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