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Shish Barak (baked raviolis)

Shish Barak (baked raviolis)
4.6 servings

For the dough:

“Makfa” superior grade wheat flour – 400 grams;

milk – 200 ml;

olive oil – 2 tablespoons;


For the filling:

1 mid-sized onion;

vegetable oil – 1 tablespoon;

pine nuts – 50 grams + 20 grams for serving;

minced mutton – 250 grams;

sweet red pepper powder – 1 teaspoon;

chili pepper flakes – 1 pinch;

pinch of cinnamon;

pinch of nutmeg;

melted butter – 1 tablespoon;


For the sauce:

1 egg white;

salt – 2 teaspoons;

corn flour – 2 tablespoons;

natural yogurt – 750 ml;

garlic – 5 cloves;

vegetable oil – 1 tablespoon;

2 sprigs of mint.

1 hour 40 minutes + 1 hour for the dough to rest

Wheat flour

Additional properties For kids


1. Sieve the flour into a heap, add a pinch of salt. Make a dent in the middle of the flour heap, pour milk, olive oil, mix a homogeneous dough and leave it for 1 hour to rest.

2. Chop and roast onion in vegetable oil in a stewpot. Add pine nuts and cook for 3 minutes, stirring occasionally. Add minced meat, spices, salt. Stew for 10–15 minutes.

3. Roll the dough into a thin sheet and cut round preforms with tumbler. Put 1 teaspoon of filling in the center of each preform. Pinch the dough edges and form raviolis.

4. Heat the oven to 190°C. Put the ravioli on the baking pan covered with baking paper, sprinkle them with melted butter and bake for 10–15 minutes until golden brown.

5. For the sauce, whip egg white with salt. Dissolve corn flour in a glass of water. Pour yogurt into a stewpot, add water with flour and the egg white. Cook for 5 minutes until thick, stirring occasionally.

6. Mince the garlic and fry until golden in vegetable oil. Chop the mint. Put the ravioli into the sauce and let them simmer for 5 minutes. Add garlic and mint, simmer for another 5 minutes.

7. Serve the ravioli decorated with pine nuts.

Cuisine Middle East cuisine
Dish type Entrees