Shishbarak
From Wikipedia, the free encyclopedia
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]
[edit] See also
[edit] References
- ^ Kummer et al., 2007, p. 215.
- ^ Basan and Basan, 2006, p. 42.
[edit] 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
