Preparation info
  • Serve

    Six to Eight

    • Difficulty


Appears in
Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

  • About

In Palestine shish barak is served in soup. In many areas it goes by the name dinen l‘ktat, the cats’ ears, and they look very much like tortellini. It is very important to have ultra-thin dough and the best way to spread it is by using a pasta machine. The traditional stuffing consists of minced meat browned with spices. I have tried adding grated celery and carrots to the meat with excellent results. The following recipe yields about 100 bites of shish barak and shoul