Shusbarak | Meat Stuffed Dough

Method as per Sada Dahdah

Ingredients:

Dough

• 1 lb. Flour (3.1/2 to 4 cups)
• ¼ cup Butter
• 1 Egg slightly beaten
• 1-1/2 tsp. Salt

Method:

• 5 cups cooked Yogurt recipe
• 1 recipe sautéed Meat and Onions stuffing
• 4 cloves of Garlic
• 2 tbsp. dried Mint.

Preparation for dough:

1. Mix Flour, Salt, Butter, and Egg. Add enough water (about 1 cup) to form dough.
2. Knead until smooth. Let stand for ½ hour, then cut and form into very small balls ½” in diameter.
3. Flatten each ball into a circle by placing your fingertips on it and slowly spreading the ball flat.
4. Fill the dough with a little amount of meat stuffing.
5. Fold the dough in half of the circle and join corners to form shape of a hat.
6. If you desire these dough hats fried before cooking in Yogurt, then deep fry them and let oil drip on paper towel before cooking.
7. In a large pot, mix cooked Yogurt with 1 cup of water, bring to boil.
8. Drop Shushbaraak in pot a few at a time.
9. Let simmer for 20 minutes on low heat until done.
10. Add fried Garlic and dried Mint and cook for 2 more minutes.

Enjoy this meal with a side dish of salad and lots of Arabic bread.