Wednesday, September 28, 2011

Yogurt Soup with Lebanese Tortelloni - Shish Borak


1 / 2 kg yogurt  
1 / 4 bunch coriander  
5 cloves garlic  
1 tablespoon butter 
2 tablespoons starch  
1 / 4 cup water to dissolve the starch
2 cups flour  

1 / 2 cup water (depending on the type of flour)  
1 teaspoon salt 
200 g of minced meat   
1 onion small  
30 g pine nuts  
1 tablespoon butter 
Prepare the dough by adding salt to the flour and adding water gradually and knead. Leave the dough to rest for half an hour.  
Preparing the Tortelloni: Fry the pine seeds in butter ghee and add the meat and cook with the chopped onion until ready. We spread the dough into thin large circle. Using a circular cutter around 7cms diameter we cut the dough into circles. Put a teaspoon of meat stuffing on the side of the circle of dough. Close the dough in the form of a crescent, and then twist the sides to meet on top of each other (see picture below). When all the quantity is done bake in the oven for only 10 minutes for dough to dry. 
The Yogurt:Pass the milk with a strainer and add to it a quarter cup of starch dissolved in water. Put the yogurt on the heat and stir continuously until boiling. Deep-fry the coriander in a tablespoon of butter finely chopped garlic and salt. Add the coriander and stir into the yogurt. Add the dough and leave to boil with continued stirring. Eat hot with rice.