Kibbeh and Shish Barak
2 cup fine bulgur
1 pound ground meat (lamb or beef)
1 large onion, finely chopped
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
Salt and pepper to taste
Ice-cold water
Rinse the fine bulgur under cold water, then drain it well.
In a large bowl, combine the rinsed bulgur, ground meat, chopped onion, allspice, cumin, black pepper, coriander , cinnamon ,salt and pepper.
Use your hands to knead the mixture thoroughly.
Gradually add ice-cold water to the mixture, a little at a time, while continuing to knead. The water helps soften the bulgur.
Keep kneading until you achieve a smooth and pliable dough. The texture should be firm yet malleable.
If the mixture is too dry, add more water. If it’s too wet, you can adjust by adding a bit more bulgur.
Depending on the type of kibbeh you’re making, shape the dough accordingly. For stuffed kibbeh, you might form an oval-shaped shell with the dough, fill it with a seasoned meat mixture, and seal it.
The shaped kibbeh can be baked, fried, or cooked in various ways based on the specific recipe you are following.
Remember that there are different variations of kibbeh, and the ingredients and preparation method may vary.
Adjust the spices according to your taste preferences, and feel free to explore different kibbeh recipes to find your favorite version.
500 g ground beef or lamb
2 onions
1 tablespoon seven spices
1 tablespoon cumin
1 tablespoon curry
1/2 teaspoon black pepper
1 tablespoon salt
1 cup chopped walnuts ,almond ,or pine nuts
1 teaspoon sumac
1/2 cup chopped parsley
#Shish #Barak is a #traditional Lebanese dish that consists of small, #meat-filled #dumplings cooked in a #yogurt-based #sauce. The dumplings are typically #filled with ground meat, such as #lamb or beef, and seasoned with spices like cinnamon and allspice. The dish is known for its rich and flavorful taste.
Shish Barak
For the Dough
2 cups all-purpose flour
1 cup water
Pinch of salt
For the Filling:
300g ground meat (lamb or beef)
1 onion, finely chopped
1 tablespoon olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Salt and pepper to taste
Prepare the Dough:
In a bowl, mix the flour, water, and a pinch of salt to form a smooth dough. Let it rest for about 30 minutes.
Roll out the dough thinly on a floured surface and cut it into small circles using a round cookie cutter or a glass.
Prepare the Filling:
In a pan, sauté the chopped onions in olive oil until translucent.
Add the ground meat, cinnamon, allspice, salt, and pepper. Cook until the meat is browned. Set aside to cool.
Assemble the Dumplings:
Place a small amount of the meat mixture in the center of each dough circle.
Fold the dough over the filling, sealing the edges to form small dumplings.
Prepare the Yogurt Sauce
3 cups Greek yogurt
1 large egg (beaten)
1 1/2 tbsp cornstarch, dissolved in 100 ml warm water
2 cups beef broth (adjust for desired consistency)
1/2 tsp allspice
Salt to taste
1 tsp dried mint
For Garnish
1 tbsp unsalted butter
3 tbsp olive oil
2 tbsp toasted pine nuts or almonds
Fresh parsley, chopped
2 garlic cloves, minced
Sumac (optional)
Pomegranate molasses (optional)
Thahini
In a large cooking pot, whisk together the Greek yogurt, beaten egg, and a pinch of salt until smooth.
Heat the mixture over low to medium heat, stirring frequently to prevent splitting. Bring it to a gentle boil.
Dissolve the cornstarch in 100 ml warm water and whisk it into the yogurt mixture.
Add the beef broth gradually, stirring, until the sauce reaches your desired creamy consistency.
Stir in the allspice and adjust salt to taste.
In a small pan, heat the butter and olive oil. Add the minced garlic and cook until lightly golden brown.
Stir in the dried mint and remove from heat. Pour this mixture into the yogurt sauce and mix well.
Let the yogurt sauce simmer gently for another 2-3 minutes to meld the flavors.
Toast pine nuts or almonds in olive oil or butter until golden.
Drizzle the yogurt sauce with pomegranate molasses and sprinkle with sumac.
Top with the toasted nuts and fresh parsley before serving.
This creamy, tangy sauce is perfect for Kibbeh bil Laban, but it’s also a versatile base for other dishes.
Cook the #Shish #Barak
Place the filled dumplings in the yogurt #sauce.
Cook over low heat, stirring gently to avoid curdling the #yogurt, until the #dumplings are cooked through.
Serve:
Once cooked, #garnish with #toasted #pine nuts and chopped parsley.
Shish Barak is often served with rice or flatbread on the side. It’s a #delightful and comforting dish with a unique blend of flavors. Adjust the spices and seasoning according to your taste preferences.
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#الكبة