RECIPE HERE. It's been a very tough week for Lebanon, and to pay tribute, my first recipe video is one of my favorite Lebanese dishes, Shishbarak. Little dumplings or pastries traditionally filled with seasoned meat, served in a warm mint and garlic yoghurt soup. I have soo many fond memories of sitting around the kitchen table with my mother, grandma and sisters, wrapping the little dumplings.
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My heart and mind is in Lebanon while I'm physically in Australia. Please consider donating to a Lebanese NGO to help provide necessities to those that have been affected by the horrendous explosion and help rebuild Beirut. Thank you x
NGOS:
www.impactlebanon.org/
www.redcross.org.lb
www.offrejoie.org
www.cci.org.lb
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In this video I also share a VEGETARIAN version of the dumplings, filled with a seasoned mushroom and spinach mix.
A few quick remarks, you can split the work of the recipe over 2 or 3 days.
Day 1: Make fillings and refrigerate
Day 2: Make dough and dumplings and freeze them
Day 3: Make yoghurt and enjoyyy
The recipe makes a lot of dumplings, enough to serve 8-10 people. You can HALF the recipe.
I froze half and baked half in the video so feel fee to half the recipe. The meat filling will release some fat depending on what minced meat you use (% of fat to lean), so once the mix has cooled, drain off any excess fat to help your dumplings close easily.
Also, ALWAYS WASH YOUR HANDS. Make sure your hands are clean every step of the way, and wear gloved if that is your preference.
If you enjoyed this video give it a like!
Meat filling:
2-3 tbsp Vegetable oil
1kg minced meat, I used beef mince
2 medium onions finely chopped
1 heaped tbsp minced garlic, I add extra
1 tsp mixed pepper or 7 spice
1/4 tsp black pepper
2 tsp of salt or to preference
Sprinkle of chili (optional)
1/2 tsp marjoram (optional)
Veg Filling:
1 tbsp vegetable oil
1 medium onion finely chopped
1/2 tbsp minced garlic
6 white button mushrooms diced
150 gr frozen spinach, defrost and squeeze out water
1/4 tsp mixed pepper
1/2 tsp of salt
Dough
3 cups All Purpose flour
1 tsp salt
1/2 tsp sugar
2 tbsp vegetable oil
1 1/4 cups of water room temperature. Add slowly as you may need less or more. Aim to reach shaggy dough not super wet and knead until smooth
Yoghurt
2 L greek yoghurt
1 L water
Handful long grain rice
10 cloves garlic
Big handful of fresh mint
2 tbsp vegetable oil
1/2 tbsp ghee (optional)
BAKING TIME AND TEMP: Coat with some oil (I used canola spray) and bake at 200 C for 20 mins or until lightly golden brown.
Alternatively, you can, as my grandma does, add the raw dumplings straight to the hot yoghurt pot and cook for 20 mins. I prefer baking or shallow frying them as the crunchiness adds a whole new worrrld.
Let me know what you think! if you've had this before do you like it? what sort of twist does your family put on this recipe?
Feel free to ask me any questions!
Like this video to help support xx
Негізгі бет Тәжірибелік нұсқаулар және стиль Shish barak recipe. Meat and vegetarian
Пікірлер: 15