Ammon – Here is the recipe for making shishbarak in detail:
To make the dough:
1. In a large bowl, knead 3 cups of sifted flour with 1.25 cups of milk, 2 teaspoons of olive oil, and salt to taste. Knead the ingredients well until you get a cohesive dough.
2. Cover the dough and let it rest for an hour.
To make the filling:
1. In a large frying pan, heat 2 tablespoons of olive oil, then add the diced onion and saute until translucent.
2. Add the minced meat and continue frying until cooked and browned.
3. Add chopped parsley, crushed garlic, spices (cinnamon, cardamom, paprika, black pepper, nutmeg), and vinegar. Stir the ingredients well and leave them on the fire for a few minutes until the flavors combine. You can adjust the amount of salt to taste.
4. Leave the filling mixture aside until it cools.
To make shishbarak:
1. Cut the dough into small balls, then roll them into thin circles using a rolling pin.
2. Place a teaspoon of the filling in the center of each circle of dough.
3. Fold the circles and close them until you get a semicircle shape. Then wrap the two ends of the semicircle towards its center until it becomes a small hat.
4. In a deep frying pan, heat a large amount of vegetable oil. Fry the shashbarak hats in oil until they become golden in color.
5. Transfer the shishbarak to kitchen paper to get rid of excess oil.
To make yoghurt:
1. Mix the yogurt and cornstarch together well.
2. Place the yogurt and cornstarch mixture in a pot over medium heat with the chicken or meat broth. Stir constantly until the mixture begins to boil and thicken.
To apply:
1. Serve shishbarak in a serving dish and pour the yogurt over it.
2. Sprinkle the garlic fried in olive oil over the yoghurt.
3. Garnish with dried mint leaves.
Enjoy delicious Lebanese shishbarak
