Middle East

Hello everybody
Today I made stuffed cabbage. .though I posted this recipe before but it was a side dish from mom, today I have clearer pictures.
This dish is very popular in all middle eastern countries plus Turkey, Greece and many more I’m sure.
Ingredients:
* minced meat.
* rice.
* ghee and vegetable oil.
* salt, pepper, all spices, dried mint.
* cabbage, boiled and stems removed.
* garlic as much as you like.
* lemon juice.
Method:
* Wash the rice then add the meat. I usually cook it before a bit.
* add spices, salt, mint.
* stuff the cabbages and line them with garlic in between.
* add lemon juice, a bit of oil and enough water to cover all cabbage. I have this heavy pottery lid I use as weight or you can put a heavy plate.
* cook for 10 minutes over high heat then lower it and cook it for another hour or till rice inside is done.

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.