Traditional yogurt soup with stuffed dumplings. So much fun to make and a delicious favorite.
~ A very delicious little project ~ Shish Barak (BUH-duck) is among the luscious warm yogurt dishes of Lebanese cuisine. The yogurt, or laban, is studded with little tortellini-style dumplings filled with super-savory seasoned meat. I first tasted Shish Barak when cousin Geri brought a pot over for our lunch for one of our cousin baking days (oh yes we do!). From my first delicious taste, I dove in on researching the many recipes published for Shish Barak. I am having so much fun making the little tortellini for this dish! I loved making lots of pasta in culinary school, especially filled pasta, so this is taking me right into that satisfying territory. But don't fret: making the tortellini is not at all difficult. Read on to get step-by-step instructions and lots of tips. | |
| Exciting news here: JUST IN! LEBANESE PINE NUTS! | |
| Oh my, we've been trying to get these extra-large Lebanese pine nuts for months. We have a very limited supply . . . | | |
| Fine Bulgur for tabbouleh. | | | Coarse Bulgur for pilafs. | | | Brown Lentils for Mujadara. | | |
| Peeled Chickpeas. No skins = easier smooth hummus. | | | Tahini that is smooth and not at all bitter. From Lebanon. | | | 7 Spice, our blend is so very good in Shish Barak. | | |
| Start prepping now for Easter and spring baking... | | |
Unsubscribe Maureen Abood, c/o 1611 E. Kalamazoo Street, Lansing, Michigan 48912 United States | |
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