Shishbarak, Medieval Arab Dumplings!


This ancient Arab recipe was shared with me by Daniel Newman, one of the world's foremost scholars of ancient Arab culinary history.

Ingredients:

Pasta:

5 cups plain flour

12 ½ tsp olive oil

1 ¼ tsp salt

5 tsp white wine vinegar

1 ¾ cup warm water

Flour for dusting


Filling:

750g minced lamb meat

30g parsley

1 large onion (finely minced)

30g mint

35g hazelnuts

35g blanched almonds

⅓ tsp ground saffron

⅓ cup (wine) vinegar

5 - 6 limes for juicing

7/10 tbsp ground black pepper

1 ⅓ tbsp ground cinnamon

1 ⅓ tbsp ground ginger

7/10 tbsp ground cardamom

1 ⅓ tsp ground cloves

7/10 tbsp ground spikenard

1 ⅓ tsp ground carraway

7/10 tbsp atraf al-tib

Sauce:

16 tbsp yogurt (I used Greek yogurt)

1 tsp salt

8 tbsp water from the pot

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