Shishbarak in yogurt, recipe from Aharoni’s pasta book:
We used this dough:
- 1 egg yolk
- 250gr (~1 and 2/3 cups) flour
- 1/4tsp salt
- 1/2cup (~120ml) water
Kneed all the dough ingredients together for 5-10min, cover in nylon wrap and set aside for about half an hour. The dough should be elastic and not too sticky, but not dry. Dough made from only water and flour can also be used.
- 400gr ground meat, preferably lamb or beef with lamb’s fat
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1tbs sweet paprika and some spicy paprika
- 1/4tsp cinnamon
- Chopped parsley
- Chopped mint
- Salt and pepper
All you need to do is mix all the filling ingredients together and season to taste. Then you need to roll out the dough thinly and cut to squares. Put one tsp of filling in each square, fold and close tightly.
Cook in salted boiling water, and transfer to the sauce, or set aside until serving. Pre-cooked filled pasta, ravioli or dim sum or anything else is easier to keep than non cooked because the filling is moist and cause the uncooked dough to stick to the surface. So if you make ahead I think cooking should be part of the ‘ahead making’.
- 40gr butter
- 3 garlic cloves
- 400gr sheep’s milk yogurt (yes, any other kind of yogurt will do)
- some paprika or spicy pepper sauce
Slice and fry the garlic with the butter, add the yogurt and season with S&P. Turn off the heat, add the cooked ‘pockets’ and cover them with the yogurt and serve with paprika on top.