How are you all doing in this heat? Guess hot fatty dishes aren’t desirable in this weather though many made mansaf or maqloubeh nevertheless.
Well a last minute decision cause all woke up late was this long time no cook dish. Shushbarak with tomatoes, I added mushrooms black olives, pesto, oregano and a bit of feta cheese over ready made shushbarak pieces then all topped with mozzarella.
Yummy cool and fulfilling, fake ravioli my kids call it.
Lunch today was a quick easy thing to do ,specially that I already bought ready made Shushbarak yesterday and I already have fresh ewe yogurt from Irbid so I just cooked the yogurt and added pastries to it.
I also made some carrot soup and a pan of jam cookies or mabrousheh as we call it, since so many asked about it all the time I’ll add the recipe again here today.
Ingredients and method:
1 large egg.
1 tsp vanilla.
3/4 cup butter.
1/2 cup sugar.
2 cups flour.
1 tsp baking powder.
Pinch if salt.
2 cups oj jam of any kind you desire diluted in a bit if water.
Beat the egg.vanilla.sugar and butter well till mixture is creamy and fluffy.
Add the flour.salt.baking powder ,,, keep mixing till dough is stiff and you can hold it without sticking to your hands…form it into a ball.
Spread 3/4 of the dough into a baking tray..spread jam on top.
To the remaining dough add extra 3/4 or 1 cup flour and spin it in food processer till it forms fine crumbles…then sprinkle them over jam.
Bake in medium heat oven for half hour or until sides are brownish..then use the upper flame of oven to toast the top.
Leave to cool well, then cut to squares and serve.♡♥♡♥
Hope you’re all enjoying the lovely spring weather these days. Personally I love this time of year, though many people have allergies and flu but weather is perfect. Had a tasty breakfast with hubby outside today, yummy yummy.
As for lunch, after a long discussion with my boys last night before bed about the blog, how many posts I did and how it’s been 3 months,,,, no repeated meal ..hurrrrraaayyyy!!!
They decided they want shushbarak (remember I did it before with yoghurt? ? Shushbarak. ) but this time with tomato sauce or as they call it Arabic Ravioli :). Though it’s very similar to pasta and we already ate pasta yesterday but i’ll do what they want for sure.♡♥
Ingredients and method:
* shushbarak pieces, ready or homemade.
* 1 can chopped tomatoes or 3 ripe chopped ones.
* green or dry onion also chopped.
* dry basil and organo.
* sliced black olives.
* salt and pepper.
* cheese to top if you like.
* saute onions in olive oil till tender.
* arrange shushbarak pieces on top.
* add tomatoes, you can add tomato paste and water if you like.
* add olives, salt, pepper, oregano and basil.
* leave to simmer for 25-35 minutes.
* add cheese on top as preferred.
Lunch today is Shushbarak. I’m sure western people never heard of it.
This dish is very famous in the Middle East and Turkey as well. It’s simply a dough without yeast filled with minced meat and cooked in thickened yoghurt.
To be honest I usually buy them ready made. A plate with 50 pieces. Much more easier and quick to cook. But today I called the place I usually buy from it, they told we have non till tomorrow. So I decided to make them at home , it’s not difficult but takes some time.
For the dough you need :
* 2 cups flour.
* 1 spoon salt.
* 1 cup water or enough to make a firm dough.
* mix and knead then leave to rest a while.
* cook minced meat add salt, pepper, all spice and some chopped parsley if you like.
* For the yoghurt you need 1 kilo Ewe yoghurt (لبن نعاج ), a small bottle shaninah or buttermilk. Mix them together then add one litre water.
* Add 2 big spoons corn flower, 1 big spoon ghee or butter, salt and pepper.
* Mix well with hand mixer then heat till it boils and thickens.take care while you do it, keep stirring so that it won’t stick or clott.
* Simmer on low heat.
* Now cut the dough to small balls
* sprinkle with flour .
* spread till very thin by using pasta machine or roller.
* fill with meat then close and form it like a hat or ravioli.
* I usually bake them in the oven a bit or freeze if not cooked right away.
* Now dip the shushbarak in the yoghurt one by one and leave to cook for 30-40 minutes. Don’t stir too much or else they’ll open.
* In a bit of oil toast some crushed garlic and freshly chopped coriander leaves.
* Sprinkle on top of shushbarak when served.
Note: if you cook it earlier than lunch or dinner keep the lid of the pan half closed.
Hope you make it and enjoy a very delicious meal.