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“This recipe uses a Laban Soup Starter that can be found in most Middle Eastern stores.”

Ingredients Nutrition


  1. Saute onions in butter and add the meat and stir until brown. Fry the pine nuts in butter and add to the meat mixture. Add the salt and spices and mix well. Set aside.
  2. Mix flour, salt, butter, and egg. Add enough water (about 1 cup) to form dough. Knead until smooth. Let stand for 1/2 an hour, then cut and form into very small balls 1/2 inch in diameter.
  3. Flatten each ball into a circle, filling with a little amount of meat stuffing. Fold in 1/2 of a circle and join the corners to form the shape of hat.
  4. Mix cooked yogurt with 1 cup of water and bring to a boil. Drop shushbarak in, a few at a time, and let simmer for about 20 minutes. Add fried garlic and dried mint and cook for 2 more minutes.
  5. Pour into a bowl and serve hot or cold with a salad.

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