Premium Shishbarak Stuffed with Local Veal Meat

Shishbarak Dough Ingredients

• White flour
• Vegetable ghee
• Salt
• Water 

Shishbarak Filling Ingredients

• Local veal meat
• Onion
• Mixed cooking spice 

Cooking Instructions

For every 500 g of shishbarak, add:

• 1 kg yogurt
• 500 g buttermilk

Blend the yogurt mixture with 1 tablespoon of cornstarch until smooth and well combined.

Pour the mixture into a suitable pot and cook over medium heat, stirring continuously until it reaches a gentle boil.

Bake the shishbarak in the oven at 180°C until lightly golden, then allow it to cool slightly. Add it to the boiling yogurt and let it simmer for 5 minutes.

Season with salt and chicken stock powder, and add a garlic tempering according to taste.

Important notes 

• Handmade
• Frozen & ready to cook
• Made with high-quality local veal