Pasha and His Soldiers
Pasha and His Soldiers is a Levantine yogurt dish that combines kibbeh and shish barak dumplings in whisked yogurt with starch and salt, then tops it with a sauté of garlic and fresh coriander in oil. The official description confirms the basic ingredients, while the chef explains that the shish barak is baked in the oven at 180°C and that the kibbeh is pierced with a fork and dropped into the yogurt after it boils. It can be garnished with optional pine nuts when serving.
A traditional Middle Eastern dish usually made with layered bread or dumplings and a yogurt-based sauce.
Similar to dumplings in yogurt sauce with a chickpea topping.
This is a known Levantine dish name, often served as a comforting main or appetizer.
Ingredients
- 1.5 kg yogurt
- 2 tablespoons starch
- 1 tablespoon salt
- 1 cup cooking cream
- 1 cup milk
- a few spoonfuls flour
- a pinch pine nuts
Instructions
- Place the yogurt and starch in a pot while cold, then whisk with a whisk until the mixture is smooth.
- Place the pot over slightly above medium heat, stirring continuously until the yogurt boils.
- Prepare the shish barak pieces and arrange them on a baking tray lined with parchment paper, then place them in a 180°C oven until they dry out and are half-cooked.
- Pierce the kibbeh pieces on both sides with a fork so that the yogurt reaches the inside and they cook well.
- Once the yogurt boils, add the salt to the pot at the very end, then stir the yogurt gently.
- Drop the pierced kibbeh pieces into the pot with the yogurt and leave them to boil for about 2 minutes.
- Drop the half-cooked shish barak pieces into the pot with the yogurt and leave them to boil for about 7 minutes.
- Prepare the topping in a frying pan or small pot by adding the oil, garlic, and fresh coriander, then sauté quickly until fragrant without allowing it to darken.
- Pour the garlic and coriander mixture over the top of the pot, over the kibbeh and shish barak.
- Sprinkle pine nuts over the top when serving, if desired.