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Shish Barak
Category : Lebanese, Lamb, Mutton, Desserts and baking dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- To make the pastry, mix the flour with water and little salt and knead until the dough is soft.
- Let it rest in the fridge, covered in plastic wrap for 30 mins.
- Mix the minced meat, chopped onions, garlic, salt and baharat spice mixture together.
- Mix well until smooth.
- Preheat the oven to 190�C.
- Roll the pastry out flat and cut it in small round pieces.
- Fill each circle of pastry with a tablespoon of the meat mixture.
- Then pull up the sides of the pastry to cover the meat mixture stuffing.
- Put all the meat pies in a well-greased baking tray and bake them in a preheated oven for 5-7 mins.
- In the meantime, heat yoghurt on a gentle simmer and keep stirring until it is thickened (about 20 mins).
- Put the meat pies into the yoghurt and cook for 5 mins.
- In the meantime, melt the butter and add the chopped coriander.
- Serve the yoghurt and meat pies with the coriander and butter mixture on top.
Ingredients:
5 cups yoghurt
5 cups yoghurt
For stuffing :
100 gms - minced lamb
� - small onions, finely chopped
2 to 3 - garlic cloves, finely chopped
� tsp - baharat spice ((paprika, nutmeg, black peppercorns, coriander seeds, cloves, cumin, green cardamom seeds and cassia bark)
a pinch of salt
For the pastry :
100 gms - flour
� cup - water
a pinch of salt
For the garnish :
80 gms - fresh coriander leaves, chopped
2 to 3 oz - butter
RECIPES BY REHANA KHAMBATY
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