Shishbarak

Shishbarak (Arabic: ششبرك‎) is a pasta or jiaozi dish made in Lebanon, Syria, Jordan and Palestine that has been described as a kind of local variation on ravioli.[1] After being stuffed with ground beef and spices, thin wheat dough parcels are cooked in yogurt and served hot in this sauce.[2]

See also

References

  1. ^ Kummer et al., 2007, p. 215.
  2. ^ Basan and Basan, 2006, p. 42.

Bibliography

  • Basan, Ghillie; Basan, Jonathan (2006), The Middle Eastern Kitchen: A Book of Essential Ingredients with Over 150 Authentic Recipes, Hippocrene Books, ISBN 0781811902, 9780781811903 
  • Kummer, Corby (INT) (2007), 1,001 Foods to Die For, Andrews McMeel Publishing, ISBN 0740770438, 9780740770432