Tatar Barak

Tatar Barak

Tatar Barak is a Levantine dish stuffed with meat. It is made with a simple dough of flour, salt, and warm water only, then filled with ground meat, onion, and spices and boiled in salted water. It is served in layers with yogurt mixed with garlic and water; tahini may be added optionally, and melted ghee with nuts is poured over the top.

A stuffed dough dish known as Tatar Barak.

Like dumplings or stuffed pasta parcels.

Ingredients

  • 3 cups Flour
  • 1/2 tsp Salt
  • 3/4 cup Warm water
  • 400 g Ground meat
  • 2 Medium onions
  • 1/4 tsp Black pepper
  • 1/2 tsp Mixed spices
  • 4 tbsp Vegetable oil
  • 1 kg Yogurt
  • 2 cloves Garlic
  • 1/4 cup Water
  • 1 tbsp Tahini
  • 1 tbsp Ghee
  • any type Available nuts
  • mentioned as part of the clay-pot yogurt Yogurt ashta (clotted cream)

Instructions

  1. In a bowl, mix the flour with 1/2 tsp salt, then add 3/4 cup warm water and knead until a firm, cohesive dough forms.
  2. In a bowl or bag, let the dough rest for half an hour.
  3. In a frying pan over the heat, heat 4 tbsp vegetable oil, then add 400 g ground meat and leave it until browned, without stirring too much.
  4. In the same pan, add the 2 medium onions, chopped, with a pinch of salt, and let the onions soften.
  5. In the same pan, add 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp mixed spices; stir with the meat and onion for 1 minute, then leave the filling to cool.
  6. Roll out the dough on the work surface until thin.
  7. Cut the dough into circles using any cutter available at home.
  8. Place the filling inside each dough circle, then fold and seal it tightly into a half-moon shape, leaving a small space around the filling.
  9. In a pot over the heat, bring water with salt only to a boil.
  10. Drop the pieces into the boiling pot and leave them for about 4 to 5 minutes, until cooked.
  11. Remove the pieces from the pot and place them on a cloth or tray so they do not stick, then refrigerate them until cool.
  12. In a bowl, mix 1 kg yogurt with 1 tsp salt, 2 crushed garlic cloves, and 1/4 cup water, and add 1 tbsp tahini optionally if desired.
  13. In a serving bowl or platter, spread a layer of yogurt, then arrange a layer of the boiled pieces over it.
  14. Repeat with a layer of yogurt, then a layer of pieces, as desired.
  15. In a small frying pan or small pot, melt 1 tbsp ghee, then pour it over the top.
  16. Sprinkle the available nuts over the top and serve the dish hot or cold after chilling.

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