Ingredients
Ingredients of shshbarak dough:
- Flour: 4 cups
- Vegetable oil: half a cup
- Salt: a teaspoon
- Water: as needed (for kneading)
Meat Filling Ingredients:
- Minced meat: 1 kilo
- Mixed spices: a teaspoon
- Onion: 1 piece (chopped)
- Salt: a teaspoon
- Black pepper: a teaspoon
- Vegetable oil: 2 tablespoons
Milk Sauce Ingredients:
- Yogurt: 4 cups
- Water: half a cup
- Starch: 3 tablespoons
- Green coriander: 2 tablespoons (chopped / for garnish)
How to prepare
- To prepare the dough: In a mixing bowl, put the flour, oil, salt, add water and knead well until you have a firm dough. Set the dough aside to rest for 20 minutes.
- To prepare the filling: In a large, non-stick frying pan on the stove, heat the oil, put the minced meat, and stir until the water gets rid of, then add the onions and salt, and stir until the meat is cooked.
- Season the meat with black pepper, mixed spices, and stir the mixture.
- On a lightly floured surface, roll the dough into a thin thickness using a broth/rolling pin.
- Cut the dough into small circles.
- Stuff the dough circles with the meat filling, then close the edges in the form of a semi-circle and roll it up.
- You can put the stuffed dough pieces in the oven to brown a little.
- To prepare the yogurt sauce: Use the jug of the electric mixer, put the yogurt, water, and starch in it and mix the ingredients well.
- Put the milk mixture in a saucepan on the fire and leave it until it boils and the milk becomes thick in texture.
- Add the shashbarak to the yogurt sauce and leave it on the fire for 20 minutes until the dough is done.
- Pour the shashbrok, garnish with coriander and serve hot.
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