The New Year is approaching, and many of us gather with family and friends to begin the celebrations with a special dinner on the last day of the year. While planning the final meal of the year can be both exciting and stressful, why not skip the raclette and fondue?
Instead, impress your guests with this heartwarming, cozy, and unique shishbarak recipe. The yogurt base in this recipe is not traditional, however, it is mighty delicious.
For the Dough:
2 cups of all-purpose flour
1 tsp of salt
1 cup warm water
For the Meat Filling:
6 tbsp of frying oil
2 medium onions
1/2 kilo of ground beef
1 tsp salt
1 tsp black pepper
1 tsp allspice
1 tsp ground cardamom
For the Sauce:
1 kilo of yogurt (I use a mixture of Greek yogurt and regular 3% yogurt).
2-4 tbsp of cornstarch (depending on the thickness you prefer)
1-1 1/2 cups of water
1 tsp of Dijon mustard
1-2 handfuls of grated Parmesan
Instructions:
-Mix the flour with the salt, then gradually add the warm water while mixing with your hands until you have one cohesive dough ball and all the flour is absorbed. Cover the dough and let it rest at room temperature for 30 minutes.
-Meanwhile, chop the onions into small pieces. Heat the oil in a pan and fry the onions until they shrink but still retain their white color with a hint of golden. Add the ground beef and cook together. Once the meat changes color and is almost fully cooked, add the salt, black pepper, allspice, and cardamom.
-Return to the dough. Divide it into two halves and roll it out to about 2 mm thickness. Cut it into small circles. Fill each circle with the meat mixture and shape them like tortellini. These dumplings freeze well, so you can prepare them in advance and store them in the freezer for later use.
-In a large pot over medium heat, add the yogurt and start with 2 tbsp of cornstarch. You can adjust the cornstarch amount later to get the desired thickness. Keep stirring and after 5 minutes, add the water and keep mixing. Once it starts to bubble, add the Dijon mustard and Parmesan. Taste the yogurt mixture and add salt if needed. Reduce the heat to low and add the dumplings one by one to prevent them from sticking together. Cook for about 15 minutes or until the dough is cooked through.
