Sheesh Barak outer shell:
⁃ 4 c all purpose flour
⁃ 1-2 c water add in slowly as needed
⁃ 1/4 tsp salt
⁃ 2 tbs olive oil
Knead until all combined well, on a floured surface, roll the dough out to about 1/8 inch thickness. Use a small teacup or like me a Turkish coffee cup as my dough cutter. As you cut out the circles, re knead the scraps and roll them out. Don’t waste any of the dough. Fill with the meat filling. Close like a half moon, make sure the edges are sealed together. Bring the two edges together and pinch tight. In a lightly floured baking sheet, bake the sheesh Barak for about 8 mins at 375f. At this point they are ready to be dropped into your soup or into freezer safe ziplock bags. Can be frozen for about 8 months. -Cookwithdena

Meat filling:

For the meat filling you will need the following:
⁃ 1 lb lean ground beef
⁃ 2 onions diced
⁃ 1/4 c olive oil
⁃ Spices (listed below)
• 1/2 tsp cardamom powder
• 1 tsp allspice
• 1/2 tsp black pepper
• 2 tbs chicken bouillon powder
• 1/4 tsp cinnamon powder
• 1/4 tsp smoked paprika

Sauté the onions in the oil, until softened. Then add in the meat and spices and cook together for about 15 mins. Take off the heat and set aside until cooled. -Cookwithdena

Yogurt Soup for the Sheesh Barak:
⁃ 4c whole milk yogurt
⁃ 2 c regular sour cream or labneh
⁃ 2 tbs ghee
⁃ 2 tsp salt or chicken bouillon powder
⁃ 1/2 tsp citric acid (binds the soup and adds tang) I highly recommend using it
⁃ 3 c hot water
⁃ 4 cloves garlic crushed
⁃ 1/2 c chopped cilantro
In a large pot on medium heat. Add in all ingredients but the water. Using a whisk, keep whisking the yogurt mixture until it reaches a slight boil. Still mixing add in the water and let it come to a simmer. This is when you add in your Sheesh barrak. Let it simmer for 15-20 minutes.
In a skillet sauté the garlic and cilantro in a little
oil, once’s it starts to bubble add it to the dish. Enjoy with a side of rice with vermicelli on the side.

Alf Saha! 💕 Cookwithdena