One of the things I love about what I do is all of the opportunities to get new recipe ideas from so many people (you!). It's one giant recipe-talk, my favorite subject! Shish Barak, the centerpiece of our menu for this week, was not a dish Mom made but one that lots of cooks asked me for over the years. Couple years ago on a baking day with cousins, in walked one of the great Lebanese cooks in my life with a pot of the pure deliciousness that is Shish Barak. My mouth waters just thinking about it.
Shish Barak, homemade tortellini-style dumplings simmered in yogurt sauce.
As a baker, I find the combo of making (3-ingredient!) dough + savory soup in one recipe to be so much fun. The path to making the little meat-filled dumplings in this recipe is very do-able and I have step-by-step instructions for us. Seeing is believing; Tasting is a delight.
Scroll down for a look at how-to plus the menu for this traditional dish that will no doubt become a special part of your rotation as it has mine.
In the shop you'll find the pine nuts that you see in the photo above...they are in a class by themselves: big, buttery, a gift from Lebanese soil.
Bless your hands,
Shish Barak.
The dumplings are filled with househ, a seasoned, cooked meat and onion mixture. Then simmered in garlicky yogurt broth. Scroll down to see how the dumplings are shaped, like tortellini.
No comments:
Post a Comment