Al basha w asakro

Ingredients

• 1 kg Minced Meat
• 1 kg Fine Bulgur
• 1 Large Onion
• 1 tsp White Pepper
• 1 tsp Salt
• 2 cup Flour
• 0.75 cup Water
• 1 tsp Salt
• 0.5 tsp Sugar
• 1 kg Minced Meat
• 1 Large Onion
• 1 tsp Salt
• 1 tsp 7 Spices
• 0.5 tsp Black Pepper
• 1 kg Yogurt
• 1 Egg
• 6 tsp Starch
• 1 tsp Salt
• Tarragon, optional

Method

1. First, we start with the kibbeh, wash the bulgur well, drain it from water, and leave it for half an hour
2. Prepare the kibbeh machine and put the bulgur, meat, onion, white pepper, and salt, and grind the ingredients with the machine approximately three times until they mix with each other.
3. In a non-stick frying pan, fry the chopped onions with little oil over a medium heat until the onions soften
4. Add the meat to the onions, seven spices, black pepper, and salt, and stir the meat until it is completely cooked
5. Shape the kibbeh and stuff them with the meat.
6. Sift the flour and put it in a bowl. Add salt to it and mix well.
7. In another bowl, put water, add the yeast and sugar to it. Stir the ingredients well until the sugar dissolves and leave it for ten minutes.
8. After ten minutes, make a hole in the middle of the flour, add water, and yeast to it, and continue kneading until you have a cohesive dough.
9. Stretch the dough and cut it into circles of medium size. Put the filling inside each circle and close it well.
10. Put the shish barak and the kibbeh in a tray greased with vegetable oil and put it in the oven for ten minutes.
11. Now prepare the yogurt in a clean bowl. Put the yogurt, the egg and the salt and stir the ingredients until they mix well.
12. Prepare a large clean pot and add the yogurt after filtering it with a fine strainer and put it on medium heat while continuing to stir until it becomes thick.
13. Add the white pepper and keep stirring.
14. Add the kibbeh and shish barak to the yogurt and put them on a low heat for twenty minutes. Stir carefully.
15. Garnish with tarragon and serve with Sunwhite Rice.