شنينه، cornstarch

Hello everybody.

Very very busy morning,my husband brought a big bag of turnip from the farm (لفت ) so I bought extra beets,cauliflower and eggplants and made two large pots of pickles for Ramadan.

I also made a batch of date rolls for my lovely cousin to take with her to Dubai,these rolls are becoming my traditional gift for people I love ,better than anything you buy <3.

After all this work I cleaned all my kitchen in and out then started to cook,I posted this recipe in the early days of my blog,today is a repeat to remind you of it,I know many people cook it first day of Ramadan cause they say you must cook something white !!

Ingredients and method:

* hulled courgettes.

* cooked minced meat spiced and mixed with roasted pine nuts.

* ewe yogurt or jameed and butter milk.

* starch.

* cook the yogurt after mixing it with equal amount of water and 2 big spoons starch,add salt,pepper and margarine.

* stuff meat after cooling into the courgettes.

* fry courgettes or as I prefer roast in the oven with a bit of oil and keep turning them till golden from all sides.

* dip courgettes in boiling yogurt on low heat for 40-50 minutes.

* serve with rice.

I had some courgettes left so I cut them to rings,added salt,garlic,summaq and a bit of oil then roasted them in the oven and made tahini sauce on the side,really good side dish 🙂

Enjoy .

Hello everybody.

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.