Shishbarak with Yogurt Sauce
Ingredients
Dough
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon oil
- 3/4 cup water
Filling
- 400 grams ground meat
- 1 medium onion, finely chopped
- 1 teaspoon black pepper
- 2 teaspoons salt
Yogurt sauce
- 2 kg yogurt
- 2 tablespoons starch
- 1/2 cup water
- 2 teaspoons salt
Garlic coriander mixture
- 3 tablespoons corn oil
- 6 cloves garlic, crushed
- 1/2 cup chopped green coriander
Preparation
In a mixer bowl, place the flour, water, salt, and oil. Attach the dough hook and mix until smooth. Knead on low speed for 6 minutes. Place the dough in a bowl, cover it, and let it rest for an hour.
In a saucepan, heat the oil and onion, let it wilt, then add the meat, pepper, and salt, stir until cooked. Let it cool.
Sprinkle flour on the counter and roll out the dough very thinly using a rolling pin.
Cut the dough into circles about 4 cm in diameter using a cutter.
Take a dough circle, place half a teaspoon of filling in it, fold it like qatayef, then fold the edges and seal well to shape like a hat. Place on a baking sheet.
Preheat the oven to 200 degrees. Use a large baking sheet, sprinkle with flour, and bake the shishbarak for 10 minutes until dry and very light golden.
In a pot, place the yogurt, add starch and water, stir with a hand whisk until smooth, heat on medium heat with continuous stirring until it boils, gradually add the shishbarak, and continue cooking for a few minutes until the sauce thickens and the dough is cooked.
In a skillet, heat the oil, add garlic and stir until wilted, add coriander and stir until wilted, then add this mixture to the shishbarak.
Serving suggestions
For serving, place the shishbarak in serving dishes, sprinkle with pine nuts, and serve.
