Wednesday, June 27, 2012

Shish Barak Soup.



Dough
1 cup flour
1/2 cup milk
3 tbs vegetable oil
Meat filling
1 small onion diced
1/2 lb ground beef
1/2 tsp salt
3 tbs butter or ghee
Yogurt sauce
3 cups Greek yogurt
2 cups water
2 tbs corn starch with 1/2 cup water
1 tsp garlic
handful of chopped cilanto or corriander
1/2 tsp salt


In a bowl mix dough ingredients and set aside to rest for 15 minutes.
for the meat filling, saute onions until golden, add beef and cook until no more pink. Season with salt and pepper.
Flour a flat surface, roll out dough to ⅛ inch thickness and cut into 3 inch circles. Place 1 tbs of the meat filling in the middle of each circle, fold over one side of the dough and seal to the other side by pressing down then tuck under the edges so they look like tortellini.  Bake in oven until dumplings are golden brown.
 In a pot, add the yogurt and 2 cups of water, heat on medium low heat and continually stir, after 5 minutes, add the dissolved corn starch in water mix to the yogurt pot, stir and let simmer for another 5 minutes. In a seperate pan saute garlic and cilanto together until the aroma releases and add to yogurt. slowly add the dumplings to the pot, then serve immedietley. 

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