Shish Barak

  • 0 of 5
  • Serves: Up to 4 people
  • Course: Main dishes

Made with these products:

Tools: Flat pasta maker

Method

 

For the Dough

-       Preheat oven to 170˚C.

-       Combine the flour, salt and milk in the Kenwood bowl and knead using the dough hook on a medium speed until soft and pliable. Switch the machine off and allow the dough to rest for 15 minutes.

-       Turn the dough out onto a smooth floured surface and roll into a rectangle.

-       Fit the Italian pasta maker, shape one piece of dough into a long flat disc and feed through the rollers set on number 7. Sprinkle flour over the rollers as necessary.

-       Pass through the roller several time, decreasing thickness by a degree or two each time, to have the required thickness of half centimeter (keep dough and machine floured).

-       Transfer the rolled dough to a flat smooth surface and cut into rounds using a cookie cutter.

-       Brush the edges of each round with egg wash, place a small teaspoon of filling on each semi-circle and fold over to seal. Fold the dough back around your finger and turn down the edges to form a tortellini.

-       Arrange on a lightly oiled baking tray and bake for 15 minutes or until golden.

-       Meanwhile, heat yogurt in a saucepan over medium heat, whisk in the cornstarch and egg whites until well combined.

-       Reduce the heat and let simmer for 7 minutes or until slightly thickened (do not allow to boil). Add the tortellini and cook for a further 10 minutes.

-       Heat the clarified butter on a skillet, add the garlic and stir until softened. Then add the cilantro and mint, stir for 2 minutes and remove from heat.

-       Serve the Shish Barak with the yogurt sauce in a bowl and garnish with cilantro sauce and toasted pine nuts

Ingredients

For the Dough

 

3          cups flour

1          teaspoon salt

1 1/2   cup milk

1          Egg beaten, for brushing

 

For the Filling

 

Cooked minced beef with chopped onion and seasoned with salt and pepper

 

For the yogurt sauce

2          cups yogurt

1          tablespoon cornstarch

2          egg whites

 

For the cilantro sauce

1          tablespoon clarified butter

1/2       tablespoon cilantro leaves, finely chopped

1/4       tablespoon mint leaves, finely chopped

            Pine nuts, toasted for garnishing

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