Shish Barak


*This recipe was created for 120 servings. To adjust the serving quantity, enter a new yield (120 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Dough
Flour 48 cups
Water 12 cups
Club House Sea Salt, French Mediterranean 12 tsp
Milk 12 cups
Yogurt Stew
Yogurt 45 L
Club House Sea Salt, French Mediterranean 192 g
Garlic cloves, minced 1008
bunches Coriander, chopped 24 bunches
Olive oil 120 tbsp
Butter 720 g
Club House Cardamom, Ground Decorticated 360 g
Stuffing
Ground beef 15 kg
Onion, finely chopped 20 kg
Olive oil 2 L
Butter 1 kg
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
Pumpkin Dumpling
Pumpkin 1.5 kg
Vegetable stock 2 L
Parsley 40 g
Club House Bay Leaves, Whole 6 each
Club House Thyme Ground 50 g
Club House Chives, Freeze Dried 100 g
Garlic 25 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
Butter 75 g
Cream 2.5 L
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

Instructions

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.

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