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Meat Pastries in Yoghurt [Shish Barak]:
Submitted by: Madame Wardeh | Date Added: 18 Jul 2010
Listed in: Lebanese Dishes
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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2 kg (64 oz) cooked yoghurt
• ½ quantity of basic dough recipe
• 3 cloves garlic, crushed with a dash of salt
• 1 cup finely chopped fresh coriander
• ½ kg (16 oz) ground meat
• 3 medium sized onions, finely chopped
• ¼ cup fried pine nuts
• 1 tspn salt
• ¼ tspn ground allspice
• ¼ tspn ground cinnamon
• 2 tbls shortening or butter

• Roll out dough with a rolling pin to about 1 cm thickness.
• Turn a coffee cup over, press over dough to get equal rounds.
• Fry onion in shortening till color changes a little.
• Add meat, salt, allspice and cinnamon.
• Stir occasionally and fry for 10 minutes.
• Add pine nuts. Mix. Drain the mixture, butter would affect closing pastries.
• Spread the round a little with your fingers.
• Place 1 tspn of the filling on it.
• Fold over one end to make a semi-circle.
• Press edges down to seal.
• Take the two ends from the straight side, bring them together to make a small ring.
• Press well.
• Repeat till rounds are done.
• Place in a tray in a hot oven (200- 250°C) for 10 minutes or until golden.
• Add to boiling cooked yoghurt one by one.
• Let it boil over low heat for 10 minutes or till pastries are cooked.
• Fry with shortening coriander and garlic.
• Add to cooked yoghurt mixture.
• Cook another 2 minutes.
• Serve hot or cold with cooked rice.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)