Posts Tagged ‘yogurt’

Iftar Treats

It is still ramadan in here – 17 days through. Every single evening we are visiting my hubby’s family and have festive Iftar. We ate a lot recently. I felt really challenged to maintain healthy diet despite all the treats, sweats and white flour products on the table! Oh, god it is all look so tasty every single evening.
Sometimes though I feel like I miss some really not Arabic dishes like Thai curry or Indian tikka or dosa. Or even sushi for that matter! Mmm would sure indulge into huge plate of sashimi with hot sake right after Ramadan! I recently found that cool gluten free soy Tamari in organic section of my local supermarket and thought that it would be cool to take with you your own gluten free soy sauce to the sushi place. Anyone does the same way?

So far some recent eats. I made this dish for one of the Iftars, when my mother in law travelled and I tried to make something special for father in law and hubby’s cousins (tow young boys in their twenties). I have not ate it though – since it is just loaded with gluten and indulged into some minced lofts and tahina which was perfectly cooked by atHe maids.

Shish Barak (Arabic dumplings in yogurt sauce)

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Make dough:
Combine 2 cups of all purpose flour and 4 tbsp of olive oil, add 1 tsp of salt and mix. Gradually add up to 1 cup of room temperature water and keep kneading till the dough become elastic and not sticking to the hands. Cover and let rest at room temperature for 1/2 hour.

Make filling in the mean time:
Chop finely 1/2 of big onion, toast 1/2 cup of pine nuts. In a skillet heat 2 tbsp of olive oil and fry onions until soft. Add 280 gr of minced lamb (from the local farms, low fat) add 1 tsp cumin, 1 tbsp dry mint, 1 tsp cinnamon, 1/2 tsp Baharat (Arabic mixed spices), salt and pepper to taste. Stir fry meat until brown all over and most liquid evaporated – about 25 minutes on medium to low heat. Remove from heat and mix in pine nuts. Leg it cool.

Make dumplings:
Knead the dough again and make sure that it has the right consistency. My mother always used to gather dough into the ball and cut through it with a knife – it should not stick to the knife and should have very even structure inside without any bubbles. If the dough is sit king to the knife – then add a little flour and kneed, if it has bubbles – then it needs to be kneaded longer.
After dough reached desired consistency – cut it in half and roll on the slightly floured surface into thin layer. Cut out 3 inch circles. Place one tsp. Of filling into center of the circle and fold it in half. Stick together both sides of the dough and then fold over each other sharp ends.
Prepare all dumplings. optional: spread them evenly on baking shit and let them dry in preheated to 190C oven for 5-10 minutes.

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Make yogurt sauce:
Mix 5 cups of plain yogurt with 3 tbsp corn starch. Heat on medium heat stirring continuously. Season with salt and pepper. When yogurt will come to simmer and thicken, gently add dumplings. Lower the heat to minimum and let cook for 15 minutes.

When ready to serve, prepare the garnish:
Heat two tbsp. Of olive oil in small sauce pan, add 2 garlic cloves and toasted pine nuts. Pour it over the dish with shish Barak.
Shish Barak usually served with macaroni rice on the side.

They also had some Arabic sweets for dessert:

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Home made Kunafe on the right.

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Happy feasting,

Elena