Sheesh Barak with Kishk Sauce - media description

Shish Barak with Kishk Sauce

Name: Shish Barak with Kishk Sauce
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 6 Servings
Cuisine: Arab
Ingredients: 1 pound For the pastry dough:; 2 cups Flour; 1 cup All purpose flour; 1/4 teaspoon Dried yeast; 1/4 teaspoon salt; 1/4 teaspoon Sugar; 1 3/4 cup Warm Water; 1 gram For the meat filling:; 400 grams lean minced beef; 1 Medium Shallots chopped finely; 2 tablespoons Olive oil; 2 cubes Maggi® Chicken Bouillon; 1/4 cup pine seeds toasted; 1 pound For the sauce:; 2 Cloves Garlic finely chopped; 1 teaspoon Olive oil; 4 cups Warm Water; 250 grams kishk powder; 2 teaspoons Dried mint; 3 tablespoons Coriander leaves chopped

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Easy

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40 Min

Shish Barak is a traditional dish from the Levant region. The scrumptious dumplings are first stuffed with a delicious meat filling and then soaked in a delicately seasoned yogurt sauce.

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Ingredients

Recipe servings:

6 Servings

Water

Flour

2 cups

All purpose flour

1 cup

Dried yeast

0.25 tsp

salt

0.25 tsp

Sugar

0.25 tsp

Water

1.75 cups

Water

1 g

Minced meat

400 g

Shallots, chopped finely

1 Medium

Olive oil

2 tbsp

Maggi® Chicken Bouillon

2 cubes

Nuts, pine nuts, dried

0.25 cup

Water

Garlic, finely chopped

2 Cloves

Olive oil

1 tsp

Water

4 cups

kishk powder

250 g

Fresh mint

2 tsp

Coriander leaves, chopped

3 tbsp

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Nutritional Information

Carbohydrates

73.38 g

Energy

460.5 kcal

Fats

23.1 g

Protein

29.96 g

Recipe steps

2 min

1 min

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Recipe steps

2 min

Step 1

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Prepare pastry by combining flour, yeast, salt, sugar and mix. Gradually add water and work the dough until smooth. Cover and allow to rest for 2 hours.

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Recipe steps

2 min

Step 2

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Meanwhile, prepare the filling by sauteing minced lamb, shallots in olive oil until meat is cooked. Add 1 cube MAGGI® Chicken Stock over the meat and stir in pine seeds. Cook for an additional 1-2 mins and remove from heat.

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Recipe steps

2 min

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Divide dough into 4 pieces, working one piece of dough at a time. Roll dough to a 2 mm thick disc. Using a 4 cm cookie cutter, cut small disks from the dough, fill small discs with 1 teaspoon of the filling, fold dough over itself to seal the filling and shape into small dumplings. Arrange prepared dumplings on clean surface dusted with flour and repeat until all the dough and filling is used.

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Recipe steps

2 min

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To prepare the sauce, saute garlic in olive oil until soft but not golden. Add water, kishk powder, dried mint, 1 cube MAGGI® Chicken Stock and stir over medium heat until smooth. Add coriander and reduce heat to medium-low.

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Recipe steps

2 min

Step 5

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Add prepared dumplings and simmer gently for 15 mins until sauce is slightly thickened and dumplings are cooked. Transfer to a deep serving dish and garnish with herbs as desired.

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Shish Barak with Kishk Sauce

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Shish Barak with Kishk Sauce

Nutritional facts per serving

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