Shishbarak (Arabic: ششبرك, also known as Manti in Turkey, gulf countries and Iraq . It is a pasta made in Palestine, Turkey, Lebanon, Syria and Iraq that has been described as a kind of local variation on ravioli or Perogies . After being stuffed with ground beef and spices, thin dough parcels or hats are cooked in yogurt and served hot in this sauce.
Making Shishbarak can easily be done . Assembling the dish is easy once the dumplings are ready, because the yogurt sauce and the rice can be prepared at the last minute.
- 1/2 lb ground beef or lamb.
- 1/8 grated onions and parsley.
- salt, pepper and a dash of allspice and cinnamon .
For dumplings dough :
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4cup warm water
- 1 egg
For the garlic coriander topping:
- Coriander powder
- Butter or oil
- Dried mint
- Garlic cloves mashed
Plain Yogurt and chicken or vegetable broth for the sauce
- Sift flour and salt over a large bowl.
- Add the water and the egg mixing with either hands or a wooden spoon.
- Keep kneading until sift dough obtained
- Cover the dough with a clean kitchen towel and let rest for 30 minutes. Divide the dough into two balls.
- On a working surface, sprinkle some flour and roll out the first ball as thin as 1 mm. in thickness (1/16 inch, if possible). Cut into rounds with a 1 inch cutter or a glass. ( see pictures down ) .
- Place 1/2 teaspoon of beef filling in center of each circle.
- Fold the dumpling into a half circle, pinching the outside edges delicately. Grab the two ends and pinch them shut towards the back of the dumpling. Place the dumpling on a greased cookie sheet.
- On a medium size pot, boil 2 cups of chicken or vegetable both.
- Add dumplings to the broth one by one, in a small quantities, so they would not stick to each other.
- Let cook for 10 minutes.
- by using a big spoon with holes in it, take out dumplings from the pot and set aside.
- Reserve a portion for immediate consumption and freeze the rest in freezer bags.
- Reserve broth.
- Place the yogurt in a large saucepan and add one tablespoon of cornstarch per pound and an egg.
- Place on low to medium heat and with a wooden spoon stir the yogurt in the same direction until it starts steaming and a bubble or two escapes.
- Add reserved broth and stir until combine .Turn off the heat and keep aside.
To make the garlic Coriander topping :
Heat a couple tablespoons of butter and olive oil and fry some mashed garlic cloves and some Coriander . When the fragrance of the mixture starts to rise, turn off the heat and set it aside. It should not take longer than 2 minutes.
Heat the yogurt sauce very slowly, and swirl the garlic Coriander pesto. Throw the dumplings and cook on low heat for about 10 minutes. Serve over the cooked rice. And sprinkle some dried mint on top ….. Expect seconds and thirds! Enjoy !
Some people like to cook their filling mixture before stuffing, by browning the meat with the onion . and some like to bake their dumplings before cooking them in the sauce ( where I grew up, my mom used to add tomato sauce to the yogurt during cooking … Some times I cook Shishbarak her way, but I like it better with just yogurt sauce .