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
- 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.
Contributor: Fatmeh Khalaf, 74
Place: Bethlehem, Palestine
|Recipe’s Personal Background||How did you learn this recipe?||I learned it from my Grand mom.|
|Is there some memory/historical event connected to this recipe?||–|
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?||It is prepared when the temperature is low, so to warm the body up, since it is being served as a very hot soup.|
|Mediterranean Background||Any tradition this receipe is connected to? If yes, which one? Can you describe it?||Usually the mother with her daughters prepares this meal; one daughter will make the dough thin while the others cut the dough in round shapes. The third daughter can do the stuffing. In that way team work is established and a wonderful family spirit is created. If there are no daughters, the neighbours are invited to help.|
|Any Festivity this recipe is connected to? If yes, which one? Can you describe it?||As mentioned above, referring to family bonding.|
|Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
||Eating starch in various forms is essential and should be found in every meal.|
|Season (season this food is linked to)||This recipe is prepared in the winter time.|
|Ingredient||Nutritional Importance||Health Benefits|
• 124 calories
• 25 g carbohydrates
• 1 g dietary fiber
• 0.54 total fat
• 0.075 saturated fat
• 0 mg cholesterol
• 4.1 protein
|A piece of white pita bread contains more than 10 percent of your recommended intake of the B vitamins thiamin, riboflavin, niacin and folate. White pita is also high in selenium.|
|Meat||100 gm 350
Fat 5 gm
Cholesterol 350 mg
Protein 27 gm
|A good source of Iron & Zinc
Vitamin B6 & B12
|Onion||Good source of fibre, vitamin C, vitamin B6, folate, potassium and manganese.||It shows anti-inflammatory and anti-oxidant properties. The combination of these properties can prevent some cardiovascular diseases and cancers.|
|Yogurt||Amount Per 1 container (170 g )
• 100 Calories
• 6 g Carbohydrate
• 0 g Dietary fiber
• 0.7 g Total Fat
• 0.2 g Saturated fat
• 9 mg Cholesterol
• 17 g Protein
|Supply of Protein
Reduce High Blood Pressure
Ample supply of Calcium
|Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?||–|
|What is the primary base with which your food is prepared? Is this a derivative of oil or another base?||Its core is the starch.|
|What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?||–|