Sheish Barak



    Dumplings of the Arab world sort of speak are definitely fun to make and flavorful to taste. This dish would just get you to practice baking along with the cooking at the same time. It has a different texture to most foods we have in the area and that makes it an occasional dish that the whole family (and maybe guests) look forward to having.

    500g Ground beef

    1 Medium onion chopped fine

    Pine nuts

    Salt & Pepper to season

    For the pastry:

    • 3 Cup flour
    • 1 cup Water
    • Sprinkle of salt

    Toss the onion with some oil in a pan and then add the beef and pine nuts and keep tossing them till the latter is cooked. Season and set aside.

    Keep kneading the dough till it’s quite tough. Sprinkle flour on the table and flatten it really well really thin and then get a small round cookie cutter and cut the circles.

    Grab the circle in your hand add half a teaspoon of meat and close the circle to a crescent shape then bring it’s to ends together to form a hat shape. Line up your hats in a baking tray and cook them till golden.




    For the sauce:



    Ewe Yogurt

    Dried Mint


    Add 2 kilo of Ewe Yogurt in your sauce pan and 1 cup of water, keep whisking it till it’s boiling then lower the heat and simmer on low heat. In small frying pan add some cooking oil and the minced garlic till its golden and then pour that oil and garlic into the yogurt and mix it well. Let it simmer for a couple of minutes and turn it off. For serving put a couple of the dumplings you cooked earlier and pour the yogurt over them along with a sprinkle of dried mint.

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