All Hail Ravioli!
Updated: Jan 2, 2021
Shish Baraq is a delightful recipe that, while can be tedious to make, is amazing to eat with friends and family. This is a lamb ravioli in a Leban (yogurt) sauce. If you google this, most say the yogurt sauce is plain, but this recipe is packed with flavor.
The very first thing you need to do is make the dough. This is first because it should be allowed to set in the fridge while you prepare the hubbrah (meat stuffing). The dough itself is very simple. Place the flour in an empty bowl, add the salt and then the water and mix thoroughly. Once you've gotten it mixed well it should form a light colored dough.
Flatten into a disc and wrap in plastic wrap then place in the fridge to sit for at least 1 hour. While that sits, start on the filling.
First thing to do is brown the pine nuts. Take 1 Tbs butter in a small saute pan, once melted add the pine nuts. Stir constantly to allow them to brown evenly. Once they start to brown be very careful as they can go from brown to burnt in the blink of an eye. Once they are a golden brown color, remove from the pan immediately and set aside.
Next, add oil to a large saute pan. Once hot enough, add onions and cook on medium until they are soften and translucent. Next, add the lamb. I find grinding the lamb fresh really helps with the flavor, however, that's not mandatory. Add the lamb to the onion and start mixing so that the meat begins to brown evenly. Add the spices and pomegranate molasses to the pan and mix thoroughly covering everything as evenly as possible. Next add the browned pine nuts and mix. Let cook for 1-2min then add the raisins. Once everything is well blended (make sure to taste to be sure of seasoning), place in the fridge to let the mixture cool.
While that is baking, take your yogurt and place in a large pot. Without turning the heat on, add the corn starch, lemon juice, coriander, allspice, salt and half of the freshly chopped mint. This is the tricky part of the recipe- so take extra care to whisk thoroughly ensuring it won't separate.
Take the ravioli out of the oven, and add to the bubbling yogurt mixture along with the remaining mint.
Cook the entire dish for another 5-7min. The dough should still be a bit tough, but not super soft.
Spoon into a bowl and serve!
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