Shish Barak is a dish that originated in pre-Islamic Persia and has been part of Arab cuisine for centuries.
It is even mentioned in the "Kitab al Tibakha", a cookbook written in Damascus in the 15th century.
Today it is one of the most typical dishes in Middle Eastern home cooking.
El Shish Barak es un plato originario de la Persia preislámica y forma parte de la gastronomía árabe desde hace siglos
Incluso ya se lo menciona en el "Kitab al Tibakha", libro de cocina escrito en Damasco en el siglo XV
En la actualidad es uno de los platos más típicos en la gastronomía casera de Oriente Medio.
For 4-5 persons.
For the pasta:
- 350 grams of 00 flour
- 1 tablespoon of extra virgin olive oil
- 1 level teaspoon of salt
- water
For the filling:
- 500 grams of minced lamb meat
- 1 onion
- 1 clove of grated garlic
- half a small teaspoon of cumin powder, as much as: cinnamon, white pepper, coriander seeds
- 2 tablespoons of extra virgin olive oil
- 1 handful of pistachios
- salt
And also:
- 1 kilo of plain yogurt
- 2 grated cloves of garlic
- 1 teaspoon of salt,
- fresh mint and coriander
- 1 level tablespoon of cornstarch
- 4 tablespoons of extra virgin olive oil
You can decide to toast the ravioli in the oven or to boil them. I have tasted the two versions and posted the one I prefer.
Para 4-5 personas.
Para la pasta:
- 350 gramos de harina 00
- 1 cucharada de aceite de oliva virgen extra
- 1 cucharadita rasa de sal
- agua
Para el llenado:
- 500 gramos de carne de cordero picada
- 1 cebolla
- 1 diente de ajo rallado
- media cucharadita pequeña de comino en polvo, tanto como: canela, pimienta blanca, semillas de cilantro
- 2 cucharadas de aceite de oliva virgen extra
- 1 puñado de pistachos
- sal
Y también:
- 1 kilo de yogur natural
- 2 dientes de ajo rallados
- 1 cucharadita de sal,
- menta fresca y cilantro
- 1 cucharada sopera de maicena
- 4 cucharadas de aceite de oliva virgen extra
Puedes decidir tostar los ravioles en el horno o hervirlos. He probado las dos versiones y he publicado la que prefiero.
- Prepare the dough by combining the flour and oil with as much water as you need to form a solid and smooth dough.
- Let the pasta rest in the fridge for at least half an hour.
- Meanwhile, slice the onion very finely and sauté it in a pan together with all the spices.
- Add the meat and salt.
- When it is browned, put a cup of water and let it cook over low heat for about 15 minutes.
- Transfer to a bowl and add the pistachios.
- Roll out the dough and cut into discs of about 5 centimeters in diameter.
- Put a teaspoon of filling on each and close, obtaining a crescent.
- Now take the two final parts of the crescent and join them.
- Spread the shish barak on a baking sheet covered with parchment paper and lightly oil them with a brush.
- Prepara la masa combinando la harina y el aceite con tanta agua como necesites para formar una masa sólida y suave.
- Deje reposar la pasta en la nevera durante al menos media hora.
- Mientras tanto, cortar muy finamente la cebolla y sofreírla en una sartén junto con todas las especias.
- Agrega la carne y la sal.
- Cuando esté dorado, poner una taza de agua y dejar cocer a fuego lento durante unos 15 minutos.
- Pasar a un bol y añadir los pistachos.
- Estirar la masa y cortar en discos de unos 5 centímetros de diámetro.
- Poner una cucharadita de relleno sobre cada uno y cerrar, obteniendo una media luna.
- Ahora toma las dos partes finales de la media luna y únelas.
- Extienda el shish barak en una bandeja para hornear cubierta con papel pergamino y engrase ligeramente con un cepillo.
- Place them in the oven at 190 degrees for about ten minutes.
- They must be golden.
- Meanwhile, dissolve the cornstarch in a cup of water and add it to the yogurt.
- Salt.
- Place over medium heat, always stirring because it sticks easily.
- In a small pan, fry the grated garlic very gently in the oil, without letting it brown.
- Coarsely chop mint and coriander.
- We are ready to assemble the dish.
- Place the ravioli on individual plates, pour in the hot yogurt, the garlic sauce and finish with the mint and coriander.
- Colócalos en el horno a 190 grados durante unos diez minutos.
- Deben ser dorados.
- Mientras tanto, disuelve la maicena en una taza de agua y agrégala al yogur.
- Sal.
- Colocar a fuego medio, siempre revolviendo porque se pega con facilidad.
- En una sartén pequeña sofreír el ajo rallado muy suavemente en el aceite, sin dejar que se dore.
- Picar la menta y el cilantro.
- Estamos listos para armar el plato.
- Colocar los ravioles en platos individuales, verter el yogur caliente, la salsa de ajo y terminar con la menta y el cilantro.
The original article has been published on my blog in Italian Il Mondo dei Dolci as a result of my several years of residence in that European country.*
I have published more than 5,000 recipes in it so if you dare to translate them and modify some of the ingredients, related to each country, you can do it freely.*
El artículo original ha sido publicada en mi blog en italiano Il Mondo dei Dolci como consecuencia de mis varios años de residencia en aquel país europeo.
He publicado más de 5.000 recetas en el mismo así que si se animan a traducirlas y a modificar algunos de los ingredientes, afines a cada país, pueden hacerlo libremente.
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