Dumplings and filled pastries
Shish barak are Syrian dumplings filled with spiced ground beef, simmered in broth made from bone-in beef in a pressure cooker, and served in strained yogurt sauce. Using a pressure cooker shortens the time needed to make the broth. Stir the yogurt sauce constantly before removing it from the heat to keep it smooth.
Put the bone-in beef in a pressure cooker and cover with plenty of water. Close the lid and cook for 25 minutes after it comes to a boil.
Knead the flour, water, egg, and salt, then roll the dough thin and cut it into small squares. Mix the ground beef with the grated onion, allspice, and salt. Put a small amount of filling on each square, fold it into a triangle, and join the corners to seal.
Pour the strained broth into a pot and bring it to a boil. Add the dumplings one at a time and boil for 10 minutes, until they rise to the surface.
Mix the strained yogurt with the garlic and dried mint. Heat over low heat, stirring constantly, without boiling. Add the cooked dumplings and cook together for 5 minutes.
Do not let the yogurt sauce boil; it can curdle and lose its smooth texture. Heat it over low heat, stirring constantly. Contains wheat (gluten), dairy, and egg.
Kemikli dana eti bulamadığım için et suyunu hazır kemik suyuyla yaptım, düdüklü tencere adımını atladım ve sadece ısıttım. Sonuç yine de yoğun bir lezzetteydi, sosun kesilmemesi için kısık ateşte karıştırmayı ihmal etmedim.
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