Pasta dishes aren’t common in the Arabic kitchen but I’m glad shish barak is. I’ve added Swiss chard to the sauce for added color. I’ve also been known to take a shortcut by using wonton wrappers. But when I’m in the mood I will make the dough from scratch.
6–8 servings
FOR MEAT FILLING:
- ¼ cup olive oil
- 1 onion, chopped finely
- 10 oz lean ground lamb
- 1 tsp allspice
- 1 tsp cinnamon
- 1 Tbsp dried mint
- Salt and pepper
- ½ cup pomegranate seeds
- ½ cup toasted pine nuts
- Wonton wrappers, at least 40, or homemade dough
FOR DOUGH:
- 2 cups flour
- Pinch of salt
- 1 tsp baking powder
- ¼ cup vegetable oil
- 1¾ cups lukewarm water
FOR YOGURT SAUCE:
- ¼ cup vegetable oil
- 1 onion, chopped finely
- 4 cloves garlic, minced
- 4 handfuls sliced Swiss chard
- Salt and pepper
- 1 cup chicken stock
- 5 cups full-fat yogurt
- 5 Tbsp cornstarch, mixed with ½ cup water
FOR TAKLIA:
- 2 Tbsp clarified butter
- 10 cloves garlic, sliced thinly
- ½ cup fresh cilantro
- Pine nuts, to garnish
INSTRUCTIONS
FOR MEAT FILLING:
- Heat oil in a frying pan and sauté onions until soft.
- Add meat and brown all over.
- Season with allspice, cinnamon, dried mint, salt, and pepper.
- Remove from heat and stir in pomegranate seeds and pine nuts.
- Set aside.
MAKE THE DOUGH:
- In a bowl mix flour, salt, and baking powder. Add liquids and mix to form a dough. Knead until soft and pliable. Cover and set aside to rest for 30 minutes. Roll out half of the dough as thin as possible and use a cookie cutter to make 3-inch rounds.
- Preheat the oven to 350°F.
FILLING THE DOUGH:
- Place approximately ½ teaspoon of meat filling in the middle of each round of dough.
- Fold over into a crescent, bring the two ends together and pinch to seal.
- Place on a baking sheet and put in the oven to dry and harden slightly, for approximately 5 minutes.
- Remove and set aside until ready to cook in the yogurt sauce.
- Extras can be frozen at this stage for future use.
WONTON WRAPPERS:
- Separate each one and place flat on your surface.
- Place the filling to one side.
- Brush water on one corner and fold over to seal completely.
- Repeat to fill as many as you can.
- Place in the preheated oven to dry them slightly, for approximately 5 minutes.
- Cool completely.
- In a frying pan, heat oil and sauté onion and garlic until soft. Add Swiss chard, salt, pepper, and stock. Leave to cook for about 10 minutes. Remove and set aside.
- In a large pot on medium heat, pour in yogurt and whisk to make it creamy. With a wooden spoon, stir continuously. Mix in cornstarch paste and continue stirring until the yogurt thickens. Add the cooked chard with its liquid along with the filled dough. Bring to a boil, then lower heat to simmer for about 5 minutes until the pasta is cooked through.
- Just before serving, in a small frying pan heat the clarified butter and sauté garlic slightly without browning for 1 minute. Add fresh cilantro and sauté for 1 more minute. Pour this taklia over the yogurt. Carefully place the pasta on a serving platter. Spoon the yogurt sauce on top and garnish with pine nuts.
- Serve hot.
