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Sheesh Barak with Kishk Sauce - media description
Shish Barak with Kishk Sauce
2 min
Easy
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33 23g / 33%
48 73.3g / 48%
19 29.9g / 19%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Shish Barak with Kishk Sauce

(0)
40 Min
Easy

Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
For the pastry dough:
2  cups
Flour
1  cup
All purpose flour
0.25  tsp
Dried yeast
0.25  tsp
salt
0.25  tsp
Sugar
1.75  cups
Warm Water
1  g
For the meat filling:
400  g
lean minced beef
1  Medium
Shallots, chopped finely
2  tbsp
Olive oil
2  cubes
Maggi® Chicken Bouillon
0.25  cup
Nuts, pine nuts, dried
For the sauce:
2  Cloves
Garlic, finely chopped
1  tsp
Olive oil
4  cups
Warm Water
250  g
kishk powder
2  tsp
Dried mint
3  tbsp
Coriander leaves, chopped

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Nutrition Value

Carbohydrates
73.38 g
Energy
460.5 kcal
Fats
23.1 g
Protein
29.96 g
Information per serving

Instruction

40 Minutes
  • Step 1

    0 Min
    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.
  • Step 2

    1 Min
    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.
  • Step 3

    0 Min
    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.
  • Step 4

    1 Min
    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.
  • Step 5

    0 Min
    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.
Shish Barak with Kishk Sauce

Step 1 of 5

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.

Shish Barak with Kishk Sauce

Step 2 of 5

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.

Shish Barak with Kishk Sauce

Step 3 of 5

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.

Shish Barak with Kishk Sauce

Step 4 of 5

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.

Shish Barak with Kishk Sauce

Step 5 of 5

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.

Recipe PDF