Recipe for Sheesh Barek
Lebanese Tortillini

Dough ingredients:

5 cups flour

1 egg

1 teaspoon salt

1 cup water

Combine the ingredients for dough and knead well to make a solid, firm dough and let it rest two hours.

Yogurt Soup ingredients:

2 quarts yogurt

2 gloves garlic

1 beaten egg

1 tablespoon salt

1/2 cup rice

1 tablespoon dried mint

3 cups water

Combine yogurt with one slightly beaten egg. Stir well and continuously over heat until it boils. Be careful to use heavy bottomed pot and low heat so it won't scorch. Add 1/2 cup of cooked rice; stir well and when mixture comes to a boil again, add fresh or frozen dumplings. When dumplings are cooked (fork tender), add garlic, mashed with salt and dry mint.

Filling ingredients:

1 lb. lamb meat

1/2 cup pine nuts

1 small onion chopped fine

1/2 teapoon black pepper

1 cup parsley chopped fine

1/2 tablespoon allspice

1 teaspoon dried mint

1 tablespoon salt

Prepare the filling, mix together the lamb meat, onion, parsley, mint, pine nuts, and seasonings.

Dumplings recipe:

Pinch off a small piece of dough, roll out, and use a shot glass or cookie cutter to make the circles. Seal tightly and twist around the finger to make ring shape (it should look similar to a tortellini). Place on floured tray and in a 300º oven for twenty minutes to dry and brown slightly. It can be put into a plastic bag and frozen for future use.

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