|Club House Sea Salt, French Mediterranean||12 tsp|
|Club House Sea Salt, French Mediterranean||192 g|
|Garlic cloves, minced||1008|
|bunches Coriander, chopped||24 bunches|
|Olive oil||120 tbsp|
|Club House Cardamom, Ground Decorticated||360 g|
|Ground beef||15 kg|
|Onion, finely chopped||20 kg|
|Olive oil||2 L|
|Walnuts, whole||2.5 kg|
|Club House Sea Salt, French Mediterranean||325 g|
|Club House Pepper, Black Ground||100 g|
|Club House Cinnamon, Ground||50 g|
|Club House Rosemary Leaves||50 g|
|Club House Ancho Chili Pepper, Ground||350 g|
|Red chilies, fresh||2 each|
|Garlic cloves||120 g|
|Pomegranate molasses||300 g|
|Vegetable stock||2 L|
|Club House Bay Leaves, Whole||6 each|
|Club House Thyme Ground||50 g|
|Club House Chives, Freeze Dried||100 g|
|Club House Sea Salt, French Mediterranean||15 g|
|Club House Celery Salt||10 g|
|Club House Smoked Paprika||10 g|
|Olive oil||75 mL|
|Garlic Coriander Mix|
|Garlic, minced||100 g|
|Coriander, roughly chopped||50 g|
|Club House Sea Salt, French Mediterranean||4.2 g|
|Club House Pepper, Black Ground||4.2 g|
This recipe was created for Club House for Chefs by: Nicholas Haney, Aquib Ali, Dina Elmahmoud and Matthew To of George Brown College.
For the Stuffing: Heat olive oil and fry the nuts until it gains a golden yellow colour. Remove nuts and reserve for use. Add the onions on the same olive oil until translucent then add the meat and spices. Cook for 15 minutes. Remove from heat and add nuts to the mixture and reserve for use.
For the Dough: Mix together the flour, milk, oil and Club House Sea Salt, French Mediterranean in a blender until the mixture becomes softer. Divide the mixture into two parts and place each in a flour-coated bowl. Cover and place both parts in the fridge for 30-60 minutes to allow the dough to rest. On a smooth, flour-coated surface, flatten the dough using a rolling pin to a thickness of about 0.2 inches. Using round cookie cutter or the edges or a small cup, cut the dough into small circles. Stuff each circle of dough with about ½ teaspoon of stuffing. Fold the dough into a c-shape. Place the stuffed dough on a tray and dust it with flour. Place in a boiling pot of water and boil until the shish baraks float. Remove from water and add to yogurt stew.
For the Garlic Coriander Mix: Heat olive oil. Add crushed garlic and chopped coriander. Fry for two minutes, season with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground.
For the Yogurt Stew: In a saucepan, combine the yogurt, starch and Club House Sea Salt, French Mediterranean. Allow them to dissolve, then heat the mixture until it begins to boil. Add the Shish Barak to the mixture and stir continuously for 30 minutes then turn off the heat and pour the mixture into the serving dishes. Add the garlic coriander mixture and reserve.
For Serving: Portion the yogurt stew in bowls and top with dumplings. Garnish with coriander and Club House Ancho Chili Pepper and serve.