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Shishbarak

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Description Edit

meat Pastries with yoghurt

Barak

Ingredients Edit


Directions Edit

Roll out dough with a rolling pin to about 1 cm thickness. Turn a coffee cup over, press over dough to get equal rounds. Fry Onion in shortening till color changes a little. Add meat, salt, allspice and cinnamon. Stir occasionally and fry for 10 minutes. Add pine nuts. Mix. Drain the mixture, butter would affect closing pastries. Spread the round a little with your fingers. Place 1 tspn of the filling on it. Fold over one end to make a semi-circle. Press edges down to seal. Take the two ends from the straight side, bring them together to make a small ring. Press well. Repeat till rounds are done. Place in a tray in a hot oven (400- 475 °F) for 10 minutes or until golden. Add to boiling cooked yoghurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked. Fry with shortening coriander and garlic. Add to cooked yoghurt mixture. Cook another 2 minutes. Serve hot or cold with cooked rice.



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