Shish barak, a Syrian winter classic, fills small dough pouches with spiced ground meat, poaches them in a broth made in the pressure cooker, and finishes them in a yogurt sauce. Making the bone broth in the pressure cooker cuts down the hours of simmering it would otherwise need. The yogurt sauce must be stirred constantly as it is warmed, or it will split.
Cover the bone-in beef with plenty of water in the pressure cooker, seal the lid and cook for twenty-five minutes once it comes up to pressure.
Knead the flour, water, egg and salt and roll it out thin, then cut small squares. Mix the ground beef with the grated onion, allspice and salt, place a pinch on each square, fold into a triangle and pinch the ends together.
Bring the strained broth back to a simmer in a pot, add the dumplings one by one and poach for ten minutes until they float to the surface.
Mix the strained yogurt with the garlic and dried mint and warm it over low heat, stirring constantly, then add the poached dumplings and cook together for five minutes.
Do not let the yogurt sauce boil, or it will split and lose its smooth look; warming it gently over low heat while stirring constantly is enough. Allergens: contains wheat (gluten), milk and dairy, 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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