Shishbarak Flatbread / Pastry
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 3 cups plain flour
- • 1/2 tsp salt
- • 3/4 cup warm water
- • 250g minced beef
- • 1 small onion, finely chopped
- • 1 tsp ground allspice
- • 4 cups plain yogurt
- • 2 garlic cloves, crushed
- • 1 tbsp cornflour
Preparation Steps
Knead the flour, salt, and warm water into a firm dough; rest 30 minutes under a towel.
Brown the beef with the onion and allspice in a dry frying pan until the juices have completely evaporated; season with salt and cool.
Roll the dough thin and cut 6 cm circles; place a little filling on each, fold into half-moons, then bring the two points together to form the traditional little cap shape.
Bake the dumplings at 190C for about 15 minutes until dry and lightly golden so they hold together in the sauce.
Whisk the yogurt with the crushed garlic, cornflour, and 1 tsp salt in a wide pot and bring to a gentle simmer, stirring constantly in one direction so it does not split.
Drop the dumplings into the barely simmering yogurt and poach 10 minutes.
Ladle the shishbarak into bowls and serve hot.