arabic food

These are Middle Eastern meat filled dumplings cooked in a yogurt based sauce. It is one of the top comfort foods in Arabic cuisine.

Shish Barak

All purpose flour

Milk powder (optional)

tbsp Granulated Sugar

Salt

Vegetable oil

Water

lb lamb

Pine nuts (toasted in olive oil)

Onion

Parsley

Garlic cloves

tbsp Smoked Paprika

tbsp Seven spice (or allspice)

Salt & pepper

oz Plain yogurt (do not use greek yogurt.)

tbsp Corn starch

Water (may need more)

Garlic (crushed)

tbsp Dried Mint (crushed)

First, prepare the dough by combining all the ingredients together with a kitchenaid with the paddle attachment or by hand. Initially pour the cup of water a little at a time. Cover and let it rest for 30 min as you prepare the filling.

In a food processor, add the onion, garlic, and parsely from the meat filling and pulse. Add this mixture to the beef and saute in a pan with the seasonings. Cook till browned well. Add toasted pine nuts to the filling as well. Set aside.

Once the dough is ready, cut the ball in half and roll out each half thinly. About 1 inch thick. Cut small circles into the dough using a cookie cutter or a small coffee cup. Spread out each circle and add 1 tsp of beef filling onto one side of the circle. Shape like an empanada pinching at the seams. Then pinch the ends of the dumpling together or overlap them to look like tortellini. Repeat this step until all the dough is done.

Place the dumplings onto a nonstick pan sprayed with olive oil. Bake in a 400 F oven for about 10 minutes until lightly browned. Feel free to broil for a minute for more color.

At this point, once the dumplings are cooled you can place them in a ziplock and freeze them for another meal.

Let&#039;s work on the yogurt sauce. Add the yogurt, corn starch, salt, and water to a blender.

Add this mixture to a pot and place on medium heat. Keep mixing until the sauce starts to thicken about 10-15 min until it boils. If you want it thickened more, add a ladle of the yogurt sauce into a bowl and add more corn starch to it and stir. Place back into the pot to thicken it. I like my yogurt thick enough to coat a spoon.

Once at the consistency you prefer, add the dumplings and cook for 10 minutes together. They should be floating to thr top.

In a pan, saute the garlic in olive oil until crisp. Add this to the yogurt sauce and garnish with dried mint as well. Enjoy warm!

These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer!

Lebanese Stuffed Grape Leaves (Warak Enab)

olive oil

beef

salt (plus more for seasoning layers)

7 Spice

short grain white rice

cinnamon

grape leaves (about 60-70 in brine)

medium Yukon gold potatoes (sliced)

lemon juice

Drain grape vine leaves and soak them in a large bowl of water.

Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don&#x27;t dry out, until you are ready to start rolling them.

Grape Leaves Preparation

Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and 7 Spice.

Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.

Prepare Stuffing (Hashweh)

To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.

Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.

Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.

Add 5-6 cups of boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.

Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.

Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and enjoy warm!

Stuff, Wrap and Cook

https://content.jwplatform.com/videos/GTLOUz5m.mp4

Stuffed Grape Leaves

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Shish Barak

Lebanese Stuffed Grape Leaves (Wara...

Top 2 arabic food recipes from across the web

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Shish Barak

Lebanese Stuffed Grape Leaves (Wara...

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