Shishbarak Without Dough
This recipe is shishbarak bil-kaddaba (mock shishbarak): shell pasta is boiled, then fried with onion and meat in ghee. Yogurt is cooked from cold with starch and salt until thickened, then the pasta and meat are added, and the top is garnished with fried coriander and garlic. The official ingredients in the description are the most reliable reference, while the chef added water for boiling, suggested optional cooking cream or milk, and stated that the amount of meat is to taste.
A shishbarak-style dish made without the usual dough wrapper.
Like shishbarak dumplings served in a simplified form.
Ingredients
- half a kilo shell pasta
- 3 tablespoons starch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons ghee
- 1 medium onion onion
- 1½ kilos yogurt
- 1 bunch coriander
- to taste meat
- plenty of water water
- cooking cream ashta
- 1 cup of milk milk
Instructions
- Boil a quantity of shell pasta in a large pot with plenty of water and salt until cooked through, then drain and set aside.
- Roughly chop the onion on a plate or cutting board.
- Heat the ghee in a frying pan over the heat, then add the onion with the salt and black pepper and fry until softened.
- Add the meat to the pan with the onion and fry until cooked through.
- Add the boiled pasta to the pan with the onion and meat, and stir over the heat for a few minutes.
- While cold, combine the yogurt in a pot with the starch and salt. Cooking cream or a cup of milk may be added according to the chef's instructions, then whisk the mixture well.
- Place the yogurt pot over high heat, stirring continuously until it boils and becomes thick like cream.
- Lower the heat under the yogurt pot, then add the pasta, meat, and onion mixture and stir.
- Fry the garlic and coriander in a small frying pan with a little ghee and salt.
- Pour the fried coriander and garlic over the yogurt pot as a final topping, then serve the dish hot.