SHISH BARAK
These ravioli-like dumplings are stuffed with a spiced beef filling and served in a garlicky yogurt sauce. Top them with pine nuts for a delicious Middle-Eastern meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dough: Combine the flour, 1 cup water and a pinch of salt in a large bowl and mix with your hand until it comes together. Knead until the dough is smooth and no longer sticky, 1 to 2 minutes.
- Flour a work surface and transfer the dough to it. Knead a few times and shape into a ball. Let rest for 10 minutes.
- For the filling: Heat the vegetable oil in a large, heavy skillet. Add the onion and cook until translucent, stirring occasionally. Add the ground beef and season with salt, pepper and cinnamon and cook, stirring to break up any lumps, until browned and cooked through. Remove from the heat and let cool.
- On a floured surface, roll out the dough to a thickness of about 1/8 inch (3.125 mm). Cut the dough into circles with a 5-inch round cutter to make about 30 dough rounds. If there is any leftover dough, reroll and cut more circles.
- Fill a dough round with a spoonful of the meat mixture then fold the edges together to create a half-moon shape and seal well (do not overstuff the dough rounds). Repeat with the remaining dough rounds and filling.
- For the sauce: Combine the yogurt, crushed garlic and sea salt to taste in a medium bowl. Spoon the yogurt mixture onto a serving platter and set aside.
- Bring a large pot of water to a boil. Cook the shish barak in batches in boiling water for 2 to 3 minutes, until they are floating and tender.
- While the dumplings simmer, heat 1 tablespoon butter and 2 tablespoons olive oil in a large nonstick skillet. Lift the dumplings from the water with a slotted spoon or skimmer, thoroughly strain and add to the heated pan (use caution, it could splatter). Fry the shish barak until crispy and golden, 2 to 3 minutes, flipping halfway. Transfer to the platter with the sauce. Repeat with the remaining shish barak.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a small skillet over medium heat. Add the paprika and the pine nuts and cook, stirring constantly, until golden, 1 to 2 minutes. Pour the pine nut mixture over the shish barak.
- Garnish with parsley leaves and a sprinkle of paprika. Serve immediately.
SHAKSHUKA
Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
Provided by Food Network Kitchen
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
EASY SHAKSHUKA
This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.
Provided by Lisa
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
- Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 40.9 g, Cholesterol 186 mg, Fat 9.4 g, Fiber 4.3 g, Protein 13.1 g, SaturatedFat 2.2 g, Sodium 654.2 mg, Sugar 7.7 g
SHAKSHUKA
Provided by Einat Admony
Categories Egg Leafy Green Tomato Breakfast Brunch Quick & Easy Chard Simmer Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
- 2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
- 3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
SHUSHBARAK
Make and share this Shushbarak recipe from Food.com.
Provided by Palis Favorites
Categories < 60 Mins
Time 35m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions in butter and add the meat and stir until brown. Fry the pine nuts in butter and add to the meat mixture. Add the salt and spices and mix well. Set aside.
- Mix flour, salt, butter, and egg. Add enough water (about 1 cup) to form dough. Knead until smooth. Let stand for 1/2 an hour, then cut and form into very small balls 1/2 inch in diameter.
- Flatten each ball into a circle, filling with a little amount of meat stuffing. Fold in 1/2 of a circle and join the corners to form the shape of hat.
- Mix cooked yogurt with 1 cup of water and bring to a boil. Drop shushbarak in, a few at a time, and let simmer for about 20 minutes. Add fried garlic and dried mint and cook for 2 more minutes.
- Pour into a bowl and serve hot or cold with a salad.
Nutrition Facts : Calories 355.4, Fat 19.3, SaturatedFat 8.6, Cholesterol 71.8, Sodium 194.6, Carbohydrate 29.5, Fiber 1.3, Sugar 4.9, Protein 15.7
GRANDPA NICK'S GEORGIA SHASHLIK
This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.
Provided by Kristine
Time 8h35m
Yield 10
Number Of Ingredients 8
Steps:
- Cut lemon in half and juice. Cut 2 rinds into chunks.
- Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
- Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g
SIMPLE SHAKSHUKA RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, orange bell pepper, salt, pepper, cumin, paprika, garlic, crushed tomatoes, bay leaf, fresh baby kale, large eggs, feta cheese, bread
Provided by Isabel Castillo
Categories Breakfast
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large cast iron skillet over medium-low heat.
- Once the pan is hot, add the olive oil and swirl to coat the pan. Add the onion, bell pepper, salt, and pepper. Sauté 5 minutes, or until the onion is almost translucent.
- Add the cumin, paprika, and garlic. Sauté 2-3 minutes, or until the garlic is slightly brown.
- Pour in the crushed tomatoes and add the bay leaf. Simmer for 10-15 minutes, or until the mixture has thickened.
- Stir in the baby kale until wilted.
- Reduce the heat to low, then carefully crack the eggs into the sauce. Cover and simmer until the egg whites are set, about 10-12 minutes.
- Top with the feta cheese and remove the pan from the heat.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 25 grams, Fat 18 grams, Fiber 5 grams, Protein 15 grams, Sugar 14 grams
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