Sish Barak

Ingredients

Dough

• 150 g Organic Larder all-purpose flour
• 250 ml water
• 47 ml vegetable oil
• 1 tbsp milk powder (optional)
• 1 tbsp Organic Larder granulated sugar
• 1 tsp salt

Filling

• 450 g Organic Larder ground beef or lamb can be used, or a mixture of both
• ½ onion, chopped
• 4 garlic cloves
• 1 cup parsley, chopped
• 1 tbsp Organic Larder smoked paprika
• 1 tbsp seven-spice or allspice
• cup pine nuts, toasted in olive oil
• Salt & pepper to taste

Yoghurt Sauce

• 900 g Organic Larder plain yogurt
• 500 ml water (you may need more)
• 2 tbsp corn starch
• Salt & pepper to taste

Garnish

• 1 head garlic, crushed
• 3 tbsp dried mint, crushed

Filling

• 450 g Organic Larder ground beef or lamb can be used, or a mixture of both
• ½ onion, chopped
• 4 garlic cloves
• 1 cup parsley, chopped
• 1 tbsp Organic Larder smoked paprika
• 1 tbsp seven-spice or allspice
• cup pine nuts, toasted in olive oil
• Salt & pepper to taste

Yoghurt Sauce

• 900 g Organic Larder plain yogurt (do not use Greek yogurt)
• 500 ml water (you may need more)
• 2 tbsp corn starch
• Salt & pepper to taste

Garnish

• 1 head garlic, crushed
• 3 tbsp dried mint, crushed

Method

• 1. Prepare the dough by combining all the ingredients together with a food processor. Use the paddle attachment or by hand. Pour the water a little at a time. Cover and let it rest for 30 minutes as you prepare the filling.
• 2. In a food processor, add the onions, garlic & parsley, and pulse. Add this mixture to the beef and sauté in a pan with the seasonings. Cook until browned. Add the toasted pine nuts to the filling. Set aside
• 3. Once the dough is ready, cut the ball in half and roll out each half thinly. About 2.5 cm thick. Cut small circles into the dough using a cookie cutter or a small coffee cup. Spread out each circle and add 1 tsp of beef filling onto one side of the circle. Shape like an empanada, pinching at the seams. Then pinch the ends of the dumpling together or overlap them to look like tortellini. Repeat this step until all the dough is done.
• 4. Place the dumplings onto a nonstick pan sprayed with olive oil. Bake in a 200°C oven for about 10 minutes until lightly browned. Feel free to grill for a minute for more color.
• 5. Once the dumplings are cooled, you can place them in a ziplock and freeze them for another meal.

Method

Yoghurt Sauce

• 1. Add the yoghurt, corn starch, salt & water to a blender.
• 2. Add this mixture to a pot and place it on medium heat. Keep mixing until the sauce starts to thicken (about 10-15 minutes until it boils). If you want it thickened more, add a ladle of the yogurt sauce into a bowl and add more corn starch to it and stir. Place back into the pot to thicken it.
• 3. Once you have reached your preferred consistency, add the dumplings and cook for 10 minutes together. They should float to the top.
• 4. In a pan, sauté the garlic in olive oil until crisp. Add this to the yogurt sauce and garnish with dried mint as well.

Enjoy!