Shishbarak

Shishbarak

Lamb pastries in yoghurt sauce

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
300g plain flour
1/2 teaspoon salt
60ml Samneh

Filling

Quantity Ingredient
2 tablespoons Samneh
40g pine nuts
500g finely minced lean lamb
1 large onion, finely chopped
1/4 teaspoon ground allspice
pinch ground cinnamon
salt and freshly ground black pepper, to season

Yoghurt sauce

Quantity Ingredient
1.25kg yoghurt
1 tablespoon cornflour
1 egg white, lightly beaten
2 teaspoons salt

To finish

Quantity Ingredient
2 garlic cloves
1/2 teaspoon salt
60g Samneh
1 tablespoon dried mint, crushed
Riz mufalfal, to serve

Method

  1. Sift the flour and salt into a mixing bowl, add 185 ml cold water and mix to a soft dough, adding a little more flour if necessary. Knead lightly until smooth, then cover the dough with plastic wrap and rest for 30 minutes.
  2. Meanwhile, make the filling. Heat half the samneh in a pan and fry the pine nuts until golden brown. Lift out with a slotted spoon and set aside.
  3. Heat the remaining samneh in the pan and stir the meat over high heat until the meat changes colour and is crumbly. Add the onion and fry for a further 10 minutes, or until the onion is translucent. Stir in the spices and season with salt and pepper. Add the pine nuts and leave to cool.
  4. Meanwhile, preheat the oven to 180°C.
  5. Roll out the pastry on a lightly floured work surface and cut into 5 cm rounds. Place a teaspoon of meat filling in the centre and fold the pastry over into a crescent. Press the edges to seal, then crimp with your fingers or the tines of a fork. Wrap the crescent around your finger and press the two points together to give a hat shape. Place on baking trays greased with some of the melted samneh. When the pastries are filled and shaped, brush with the remaining samneh.
  6. Bake for 10–15 minutes, or until lightly browned; the pastries do not have to be completely cooked.
  7. To make the yoghurt sauce, place the yoghurt in a large heavy-based saucepan and stir until smooth. Blend the cornflour into 375 ml water and stir into the yoghurt with the egg white and salt. Stir constantly in one direction over medium heat, until thickened and bubbling.
  8. Add the pastries to the bubbling yoghurt, stir gently, then cook, uncovered, over medium–low heat for 10 minutes. Stir twice more during cooking.
  9. To finish, crush the garlic with the salt. Heat the samneh in a small saucepan, add the garlic and fry gently for a few seconds. Stir in the mint and remove from the heat.
  10. Pour the garlic mixture into the shishbarak. Stir gently and cook for 2–3 minutes longer.
  11. Serve hot in deep plates, with riz mufalfal.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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