The village of Rashaya el Wadi holds a high population of baladi goats which graze on the natural pastures on the feet of Jabal el Sheikh. Given its seasonal production, goat labneh is prepared late summer and frozen for later use during winter. Labneh is dissolved in water and then used to prepare shish barak and kebbeh labaniyeh.
Total Servings: 6
Preparation time: 2 hours
Ingredients:
Dough:
2 cups flour
1 cup milk
½ tea spoon salt
Stuffing:
½ Kg finely minced meat
2 finely chopped onions
½ cup margarine
¼ cup pine seeds
1 tsp cinnamon
1 tsp pepper
2 tbsp of chopped parsley
Sauce:
2 Kg yogurt
2 table spoons starch in ½ cup water
½ tsp salt
3 cloves of garlic
1 tbsp dried mint
Preparation Steps:
- Mix salt, milk and flour together to form dough. Kneed for 10 minutes and leave it aside for ½ an hour.
- Fry the meat and onions in margarine for 15 minutes, then add the parsley and pine seeds.
- Roll the dough and cut it into little thin circles and stuff each with one spoonful of the mixture and close it tightly by pressing with your fingers.
- Cook the yogurt after adding the starch and garlic. While it is boiling, add the stuffed dough, one at a time. Leave on fire for 10 minutes. Add the mint before serving.
