Greens and Homemade Bread.

Hello everybody.

Seems all green veggies and herbs grew earlier after the snow cause I found some fresh fava beans and coriander ,beautiful fresh bunch of chicory and crisp green onions. All great with the ewe yogurt I brought from Irbid on Thursday.

I also got enthusiastic and decided to bake some bread like the one I did with msakhan, an incredible taste and as usual boys ate two loaves alone before I was done, this time I baked it on a grilling pan I use for burgers and steaks and it turned out great 🙂

green fava beans with garlic and coriander

homemade bread.

Fava Beans in Yogurt.

Hello everybody.

Found these fresh small fava beans in the supermarket early this morning so I changed my plan at once,intended to make shushbarak cause I have some Ewe yogurt that must be cooked but couldn’t resist the beans though not everyone at home loves it but personally this is one ofmy favorite dishes.

You simply cook the beans with some onions, salt and pepper then add cooked steaks or lamb cubes and leave to simmer then add cooked yogurt on them and leave on low heat till done.

I also made some fava beans with olive oil,garlic and coriander,really yummy.

Shushbarak (شيشبرك )

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.