the Ancient Persian tortellini
dough
2 cups flour
1 cup water
1 tsp salt
filling
250 g ground meat beef/lamb
½ medium onion
¼ bunch of parsley & mint
½ tsp salt
½ tsp seven spices or all spice/ black pepper mix
1 tbsp olive oil
yogurt sauce
4 cups yogurt 3.5% or more - preferably Sheep's
½ cup water
2 tsp dry mint
1 pinch saffron *optional
1.50 tsp salt
toppings
3 tbsp pinenuts
2 garlic cloves
30 g butter
1
mix all dough ingredients and knead for about 5 minutes, shape into a ball dust with flour, and set aside to rest.
2
in a hot pan add the olive oil and ground meat, saute for 5 minutes.
meanwhile, chop the onion finely and sautee with the meat a couple of minutes more, add salt and spices and remove from heat.
then add the chopped herbs.
3
flatten the dough to a 2-3 mm thickness, remember to dust the working surface with enough flour, cut into circles using a ring.
sizes may vary, preferably small 2-3 cm diameter cuts are perfect!
4
Let's fill those Shish Baraks!
place 1/2 tsp of filling on each circle, tighten it and close, in a half-moon shape, then bring each end tips together to form the final shape.
place each filled Shish Barak on a flour-dusted tray.
5
for the yogurt sauce, add the yogurt and water into a pot, bring to a simmer on low heat,
mixing constantly! otherwise, the sauce will break! will take around 15-20 minutes.
mix & add the starch with a bit of water, the dry mint, brewed saffron if using, and salt.
bring to a boil while stirring
6
drop the small Shish Baraks one by one into the hot yogurt sauce, cook until they start to float a sign they are cooked, or try one check if they are ready.
remove from heat.
7
to get it even better prepare a fast topping.
in a pan roast, the pine nuts then add crushed garlic and butter, saute for 1 minute, and top on the served Shish Baraks.
Enjoy!
Ingredients
dough
2 cups flour
1 cup water
1 tsp salt
filling
250 g ground meat beef/lamb
½ medium onion
¼ bunch of parsley & mint
½ tsp salt
½ tsp seven spices or all spice/ black pepper mix
1 tbsp olive oil
yogurt sauce
4 cups yogurt 3.5% or more - preferably Sheep's
½ cup water
2 tsp dry mint
1 pinch saffron *optional
1.50 tsp salt
toppings
3 tbsp pinenuts
2 garlic cloves
30 g butter
Directions
1
mix all dough ingredients and knead for about 5 minutes, shape into a ball dust with flour, and set aside to rest.
2
in a hot pan add the olive oil and ground meat, saute for 5 minutes.
meanwhile, chop the onion finely and sautee with the meat a couple of minutes more, add salt and spices and remove from heat.
then add the chopped herbs.
3
flatten the dough to a 2-3 mm thickness, remember to dust the working surface with enough flour, cut into circles using a ring.
sizes may vary, preferably small 2-3 cm diameter cuts are perfect!
4
Let's fill those Shish Baraks!
place 1/2 tsp of filling on each circle, tighten it and close, in a half-moon shape, then bring each end tips together to form the final shape.
place each filled Shish Barak on a flour-dusted tray.
5
for the yogurt sauce, add the yogurt and water into a pot, bring to a simmer on low heat,
mixing constantly! otherwise, the sauce will break! will take around 15-20 minutes.
mix & add the starch with a bit of water, the dry mint, brewed saffron if using, and salt.
bring to a boil while stirring
6
drop the small Shish Baraks one by one into the hot yogurt sauce, cook until they start to float a sign they are cooked, or try one check if they are ready.
remove from heat.
7
to get it even better prepare a fast topping.
in a pan roast, the pine nuts then add crushed garlic and butter, saute for 1 minute, and top on the served Shish Baraks.
Enjoy!
EN 
DE