How to make shashbarak with milk

Shishbarak with milk

the ingredients

• One hundred grams of flour.
• A little oil.
• A sprinkle of mixed spices.
• Five hundred grams of finely chopped meat.
• Very finely chopped onion.
• A little water to thicken the milk.
• Two tablespoons of starch.
• One kilogram package of yoghurt.
• Pinch of salt.
• Half a cup of water.
• A few assorted nuts fried with a little ghee.

How to prepare

• Knead the flour, salt, and water, then leave the dough to rest in a dry place.
• Heat the oil in a wide frying pan over medium heat, then stir the soft meat with the soft onions and season the mixture with mixed spices and salt (you can add pine nuts).
• Remove the meat mixture from the heat and let it cool completely.
• Roll out the dough and roll it out with a rolling pin to get a delicious shishbarak.
• Cutting the dough into small circles, filling them, then closing them like qatayef and pulling the two ends together to form a hat.
• Bring a suitable baking tray, grease it with a little oil, or line it with baking paper, and roast the dough in the oven for ten minutes.
• Filter the milk with a strainer, then stir it well in a pot.
• Add the starch to a quarter cup of water, then add the starch to the milk with constant stirring.
• Whisk the starch with the milk in the hand mixer, then place the pot on medium heat, continuing to stir non-stop in the same direction until the milk begins to boil.
• Drop the shishbarak grains into the milk immediately when it starts boiling, then leave it on low heat for ten minutes.
• Fry the almonds in ghee or butter.
• Pour the shishbarak into a serving dish, garnish it with chopped coriander and fried almonds, and serve it alongside vermicelli rice.

Al-Shishbarak Aleppo

the ingredients

Shishbarak dough ingredients:

• Three hundred grams of flour.
• Three eggs.
• Ten grams of sugar.

Filling ingredients:

• Five hundred grams of lamb.
• Two tablespoons of parsley.
• Two hundred grams of finely chopped onions.
• Two tablespoons of fat.
• A quarter cup of toasted pine nuts.
• A quarter teaspoon of dukkah spice.
• A quarter tablespoon of black pepper.
• A light sprinkle of cinnamon.

Shishbarak sauce ingredients:

• Eight cups of milk.
• an egg.
• A pinch of salt and black pepper - as desired.
• Three tablespoons of cornstarch.
• Fifty grams of crushed garlic.
• Two tablespoons of chopped coriander.
• Two hundred grams of butter.

How to prepare

Preparing the shishbarak dough:

• Mix all the dough ingredients together to obtain a cohesive mixture in a deep mixing bowl, keeping in mind that the dough will be stiff at first.
• Shape the dough into a ball, wrap it well, and leave it aside for six hours until it rests and the flour absorbs the liquids in the dough and it becomes soft.

Preparing the filling:

• Melt the ghee in a pot, then add the onions to the hot ghee and continue stirring a little.
• Add the meat to the onions and sauté them well, stirring constantly until they are done.
• Season the mixture with salt and spices.
• Add parsley and pine nuts to the meat and onions, stir them a little, then remove the filling from the heat and let it cool well.
• Divide the shishbarak dough into two parts, then stretch each section lengthwise.
• Place the filling on one of the two layers using a small spoon, leaving a space between each spoon and the second until the dough is finished.
• Grease the area between the two fillings with a little water, and also brush the edges of the dough with a little water.
• Take the second section of dough and place it quietly on top of the first section.
• Gently press your finger into the space between the fillings until the dough sticks well.
• Determine the dough with a round or square piece, then cut the dough in the specified shape and set it aside until it dries a little.
• Boil water with salt and olive oil in a large pot over medium heat, then put some shishbarak pieces in the boiling water and leave them for one to two minutes until they float on top.
• Repeat the step with the rest of the shishbarak pieces until the quantity is finished.

Prepare the sauce:

• Place the milk, starch, and egg in a large pot and continue stirring without stopping over low heat until the milk boils.
• Season the sauce with salt and black pepper.
• Melt the butter in a frying pan over medium heat and sauté the garlic and coriander in the melted butter.
• Add the shishbarak to the milk and leave the shishbarak to boil for one to two minutes over high heat.
• Pour the shishbarak into a suitable serving dish and serve it hot with a sprinkle of dry mint alongside white rice and green olives.