Ingredients
For the stuffing:
- 200grams minced lean beef
- 2tbsp soft butter/vegetable oil
- saltto taste
- black pepperto taste
- onionsmall piece
For the soup:
- 0.5liter meat broth
- 1liter plain sour yogurt
- 2tbsp corn flour
- salt and white pepperto taste
Units:
Instructions
- To make the dough: mix the flour with the salt and add the water gradually, each time mixing it with the flour thoroughly until all the water absorbed.
- Knead and turn the dough until you get a thick smooth consistency.
- Cover it and set it aside to rest while you prepare the stuffing.
- To make the staffing: quickly fry the onion using the butter or vegetable oil in a pan then add the minced meat with salt and pepper until it look brown.
- Put it away from heat and let it cool.
- Use the pasta machine to prepare the dough and set it to give you the thinnest dough.
- Cut it with a 4 cm circle cutter
- Taking one circle of dough at a time, spoon out a scant teaspoon of the stuffing onto the dough.
- Pull the top end over the lower end and seal the semicircle with your thumb and index finger. Join the two ends of the semi-circular stuffed dough so as to obtain a round tortellini.
- Put to dry on flour tray. And repeat the same method until you finish all the meat.
- Let it dry until you prepare the soup.
- To make the soup: heat the meat broth to boiling point.
- In a bowl, mix the corn flour in two cups of the yoghurt and gradually add some of the broth while stirring slowly.
- Add to the pot and repeat with the remaining yogurt, ladling some soup and mix it well before adding it to the pot.
- Cook for ten minutes then add the shish barak a few at a time.
- Cook another 20 minutes, stirring gently with a wooden spoon.