Shishbarak (or ShishBarak or ShushBarak) is a Middle Eastern variation of the Western ravioli, i.e. composed of a filling sealed between two layers of thin pasta dough. Though this dish is predominantly made in Lebanon, Syria, Palestine and Iraq, it's origins are in pre-Islamic Persia where it was known by the name joshpara- josh meaning "to boil" and para being more obscure, though it could mean "bit". The Arabic name shishbarak is thought to derive directly from this name which was in use prior to the 10th century, after which it was supplanted by the modern Persian name gosh e-barreh, meaning "lamb's ear".
- 2 cups of all purpose flour
- 1 cup milk
- 1/4 cup of flour for kneading purposes
- 1 lb. coarsely ground beef or lamb.
- 2 cups finely chopped onions
- 3 tablespoons of Pure Butter Ghee
- ¼ cup Pine Nuts
- 1/2 tablespoon of allspice
- 1/2 teaspoon cinnamon)
- ¼ cup finely chopped parsley
- 2 packages of Jameed (each one 500 gram)
- 2 cups of Plain Yogurt
- 2 cups of water
- 2 cloves garlic (mashed)
- 2 teaspoons ground coriander
- 4 tablespoons sultan extra virgin olive oil
Sift flour and salt into a mixing bowl, add milk ¼ cup at a time and knead mixture into dough. Wetting your hands with water will help knead the dough without it sticking to your hands.
Once you have combined all ingredients to form a ball of dough, place dough back in bowl and place bowl in the refrigerator for 30 minutes.
In a deep frying pan put 1 tablespoon butter ghee and pine nuts, fry under medium heat until golden brown. Once brown set aside. Fry onions in same pan using the remaining butter ghee until onions are well cooked.
Add the ground meat, allspice, cinnamon, salt and parsley while stirring on medium heat for 15 minutes or until meat mixture is fully cooked. Add browned pine nuts to mixture and set aside meat mixture for filling.
Cut dough into four pieces, roll out one dough piece on a floured surface until you reach a 1/8 inch thickness. Use plenty of flour to help the dough from sticking to the surface. Use a 1 inch circle cutter to cut out dough circles if you do not have a cutter you can use the opening of a small glass. Use all remaining dough in the same manner.
After preparing the dough circles fill each circle with meat mixture and roll it up to form half moon shape (Shishbarak) by sealing the ends together.
Place Shishbaraks on a greased baking pan and bake for 15 minutes in a 350 degree oven.
Mix Jameed with yogurt in a large sauce pan and boil for 15 minutes under medium heat. Remember to keep stirring while boiling to keep from clumping.
Add water to the above mentioned mixture and stir gently. heat under medium heat for an additional 15 – 20 minutes 8- add baked Shishbarak to the hot Jameed one by one. 9- fry garlic and coriander in olive oil and add them to the Shishbarak so as to enjoy delicious taste.
Serve it with white rice.