Beef Tortellini in Cilantro Yogurt

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