Quick Shish Barak
Quick Shish Barak
Ingredients
For the Meat Filling
- 1 pound ground beef
- 1 onion, large, finely chopped
- 2 tablespoons olive oil
- 3 teaspoons baharat
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 1/4 cup pine nuts, toasted, optional
- 2 cloves garlic, finely minced
For the Yogurt Sauce
- 1 whole-milk cooking yogurt, Arz Dairy recommended
- 1/2 cup water, or as needed to thin
- 1/2 teaspoon salt
- 4 tablespoons salted butter
- 2 tablespoons olive oil, or butter
- 3 cloves garlic, finely minced
- 1 teaspoon dried mint
- 1/4 cup fresh cilantro, chopped
For the Pasta
- 1 pound large shells pasta
Instructions
- 1
Cook the large shells pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the ground beef, 2 cloves of finely minced garlic, baharat, black pepper, and kosher salt to the skillet. Cook, breaking up the meat with a spoon, until the beef is browned and cooked through, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the toasted pine nuts (if using) into the cooked meat mixture. Remove from heat and set aside for stuffing.
⏱️ 1 min
- 5
In a medium pot, whisk together the whole-milk cooking yogurt with 1/2 cup of water (or more, as needed) to achieve your desired consistency. Add 1/2 teaspoon of salt. Cook over medium heat, stirring constantly, until the yogurt comes to a gentle simmer. Do not boil.
⏱️ 8 min
- 6
In a separate small saucepan, melt 4 tablespoons of salted butter with 2 tablespoons of olive oil (or butter) over medium heat. Add the remaining 3 cloves of finely minced garlic, dried mint, and chopped fresh cilantro. Cook for about 2 minutes, until fragrant.
⏱️ 3 min
- 7
Immediately pour the fragrant butter, garlic, mint, and cilantro mixture into the simmering yogurt sauce. Stir well to combine. Remove the yogurt sauce from heat and set aside.
⏱️ 1 min
- 8
Begin stuffing each cooked large shell with the prepared meat filling. Arrange the stuffed shells on a serving platter.
⏱️ 10 min
- 9
Spoon the warm yogurt sauce generously over the stuffed shells. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Shish Barak
For the Meat Filling
- 1 pound ground beef
- 1 onion, large, finely chopped
- 2 tablespoons olive oil
- 3 teaspoons baharat
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 1/4 cup pine nuts, toasted, optional
- 2 cloves garlic, finely minced
For the Yogurt Sauce
- 1 whole-milk cooking yogurt, Arz Dairy recommended
- 1/2 cup water, or as needed to thin
- 1/2 teaspoon salt
- 4 tablespoons salted butter
- 2 tablespoons olive oil, or butter
- 3 cloves garlic, finely minced
- 1 teaspoon dried mint
- 1/4 cup fresh cilantro, chopped
For the Pasta
- 1 pound large shells pasta
Instructions
- 1
Cook the large shells pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the ground beef, 2 cloves of finely minced garlic, baharat, black pepper, and kosher salt to the skillet. Cook, breaking up the meat with a spoon, until the beef is browned and cooked through, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the toasted pine nuts (if using) into the cooked meat mixture. Remove from heat and set aside for stuffing.
⏱️ 1 min - 5
In a medium pot, whisk together the whole-milk cooking yogurt with 1/2 cup of water (or more, as needed) to achieve your desired consistency. Add 1/2 teaspoon of salt. Cook over medium heat, stirring constantly, until the yogurt comes to a gentle simmer. Do not boil.
⏱️ 8 min - 6
In a separate small saucepan, melt 4 tablespoons of salted butter with 2 tablespoons of olive oil (or butter) over medium heat. Add the remaining 3 cloves of finely minced garlic, dried mint, and chopped fresh cilantro. Cook for about 2 minutes, until fragrant.
⏱️ 3 min - 7
Immediately pour the fragrant butter, garlic, mint, and cilantro mixture into the simmering yogurt sauce. Stir well to combine. Remove the yogurt sauce from heat and set aside.
⏱️ 1 min - 8
Begin stuffing each cooked large shell with the prepared meat filling. Arrange the stuffed shells on a serving platter.
⏱️ 10 min - 9
Spoon the warm yogurt sauce generously over the stuffed shells. Serve immediately.
⏱️ 1 min