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Meat Patties with Laban [Sheesh Barak Bi Laban]:
Submitted by: Teta Rozana | Date Added: 20 Jul 2010
Listed in: Lebanese Meat

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 cup ground meat
• 1 cup chopped onion
• 1 cup pine nuts
• 1/2 cup samneh (or other shortening)
• 1 tsp. salt
• 1/4 tsp. pepper
• 6 cloves of garlic
• 1/2 tsp. chopped kizbara (coriander) 

• Prepare a dough with 1 1/2 cups bread flour, half cup shortening, 1 tsp.
• salt and half cup cold water.
• Knead lightly and roll out a thin sheet on floured board.

Make the stuffing as follows:
1. Fry onions, pine nuts and meat lightly.
2. Season and mix well.

• Cut the dough into circles not larger than two inches in diameter.
• Put a teaspoon of stuffing on each and fold over.
• Press edges together firmly.
• Now bend the half circle so that both ends meet.
• Place on a tray and dry in a slow oven for 15 minutes.
• Heat one recipe of cooked laban and simmer the skish barak until the dough seems cooked.
• Crushed garlic, salt and kizbara should be fried separately and gently in a small amount of samneh to enhance their flavors.
• If fresh kizbara is not on the market, use the dried or substitute a few pounded seeds.
• Add to laban and simmer.
• Serve tepid with 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. :)