Pinina’s Shishbarak

Name: Pinina’s Shishbarak
Cuisine: Israel
Ingredients: ½ teaspoon salt & ½ teaspoon black pepper; 250 g beef or veal, chopped into small cubes; 1 large onion, finely chopped; 120 mls water; 500 mls yoghurt; 1 teaspoon cinnamon; 2 cloves of garlic, crushed; fresh or dried mint for garnish; 1 teaspoon cornflour; 1 litre cold water; ½ teaspoon white pepper; 30 mls olive oil; 500 g white flour; 1 teaspoon salt; 1 teaspoon baharat

Meat Stuffed Pastry Parcels

Preparation info

Difficulty
Medium

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

Ingredients

For the dough

500 g white flour
1 teaspoon salt
120

Asia
Israel
Main course
Mediterranean
Gluten-free

Method

Preparation of dough

mix the flour & salt together, then slowly add the water, mixing in all the flour in the bowl & knead for 10 minutes, adding more water as needed until the dough is soft & smooth
leave to rest in the fridge for 15 minutes

Ingredients

For the dough

Method

Preparation of dough

Filling