Beef Tortellini in Cilantro Yogurt

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

Sheesh Barak (sheesh ba-rak)

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.

Asia
Lebanon
Main course
Spicy
Mediterranean

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.

Ingredients

Specialty Ingredients

Method

Prepare Ahead

Photos