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4 Serves
86 Mins
Prepare the dough using flour and water, then roll it out thinly using a rolling pin and cut into small circles.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
348 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
200 mg / 1,250 mgPotassium
317 mg / 4,700 mgSodium
1029 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
4 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Fill the dough circles with the ground meat filling, folding them into small dumpling shapes.
In a large pot, heat olive oil and sauté the dumplings until lightly browned, then set aside.
In the same pot, whisk the plain yogurt with a little water and salt, heating gently until warm.
Add the dumplings back into the yogurt sauce and simmer until cooked through, seasoning with salt and pepper to taste.
Serve the Shish Barak hot, garnished with additional herbs if desired.
42
g39
g0
g
Chinese
Danish