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 should serve six to eight persons.
Mix the flour with the salt and add the water gradually, each time mixing it with the flour thoroughly until all the water is absorbed. Knead and turn the dough until you get a thick smooth consistency. Set aside to rest while you prepare the stuffing.
Brown the meat in the hot oil or butter and add the salt and spices. A few minutes before removing from the heat add the grated celery and carrot and turn twice and remove. Let it cool.
If you have a pasta machine, set it to give you the thinnest dough and roll the dough through according to instructions. Otherwise spread a generous quantity of flour on your worktable and roll out half the dough until you get a very thin opaque sheet. Cut it with a
Heat the meat stock to boiling point. In a bowl, mix the cornflour in
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