Name: Beef Tortellini in Cilantro Yogurt (Sheesh Barak (sheesh ba-rak))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: (You can substitute ground chicken or ground lamb for the beef.); 4 cups plain yogurt (regular, reduced, or fat-free); ½ teaspoon allspice; ¼ teaspoon cinnamon; 3 large cloves garlic mashed with 1 teaspoon salt; ½ teaspoon tahini (optional); 1 tablespoon butter; ⅓ cup finely chopped cilantro; use green leafy parts and tender stems; 1 teaspoon ground coriander; 2 tablespoons freshly squeezed lemon juice; ¼ teaspoon coarsely ground black pepper; 2½ tablespoons cornstarch dissolved in 2 tablespoons cold water; ½ teaspoon salt; 1 cup diced yellow onion (⅛ inch); 1 tablespoon freshly squeezed lemon juice; ¼ pound ground beef (80% lean); 1 teaspoon melted butter; 1 tablespoon extra-virgin olive oil; 6 tablespoons water; 3 tablespoons toasted pine nuts; 1¼ cups unbleached flour; ¼ teaspoon salt; Tahini, found at specialty markets or online.

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Homemade tortellini cooked in a garlic-cilantro-laced yogurt sauce are easy to prepare and absolutely delicious. Offer this dish as a starter before a meal or as part of a buffet. Your friends and family will be intrigued by the delightful combination of flavors.

Ingredients

Specialty Ingredients

Tahini, found at specialty markets or online.

Method

Prepare Ahead

The tortellini can be baked in advance and refrigerated for a couple of days or frozen for several weeks. Freeze baked tortellini on a plastic-lined baking tray, then store in an airtight container. Cook them directly from the freezer or refrigerator as described.