👨‍🍳 作り方

1. 1

   Make the dough: In a large bowl, combine flour and salt. Gradually add warm water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.

   ⏱️ 37 minutes

   💡 プロのコツ: The dough should be firm but pliable.
2. 2

   Prepare the filling: In a bowl, combine ground meat, chopped onion, allspice, cinnamon, black pepper, and a pinch of salt. Mix well.

   💡 プロのコツ: Ensure the spices are evenly distributed.
3. 3

   Roll out the dough thinly on a lightly floured surface. Cut into small squares or circles (about 2-3 inches in diameter).

   💡 プロのコツ: Keep the dough covered to prevent drying.
4. 4

   Place a small amount of filling in the center of each dough piece. Fold the dough to enclose the filling, creating a small dumpling. Pinch the edges firmly to seal, forming various shapes (e.g., half-moon, small purse).

   💡 プロのコツ: Ensure dumplings are well sealed to prevent filling from escaping.
5. 5

   Prepare the yogurt sauce: In a large pot, whisk together yogurt, cornstarch (or flour), and minced garlic. Cook over medium-low heat, stirring constantly, until the sauce thickens and just begins to simmer. Do not boil vigorously.

   ⏱️ 15 minutes

   💡 プロのコツ: Constant stirring is crucial to prevent the yogurt from curdling.
6. 6

   Carefully add the prepared dumplings to the simmering yogurt sauce. Cook for 15-20 minutes, or until the dumplings are cooked through and float to the surface.

   ⏱️ 20 minutes
7. 7

   While dumplings cook, toast the pine nuts in a dry skillet until golden brown.

   💡 プロのコツ: Watch pine nuts closely as they burn easily.
8. 8

   In a small pan, melt butter or ghee over medium heat. Add dried mint and sauté for about 30 seconds until fragrant.

   ⏱️ 1 minute

   💡 プロのコツ: Be careful not to burn the mint.
9. 9

   Serve the shish barak hot, ladled into bowls, topped with the mint-infused butter/ghee and toasted pine nuts.

   💡 プロのコツ: Garnish generously for presentation and added flavor.