Taste of Home: learn how to make shishbarak, traditional Arabic soup

Taste of Home: learn how to make Shishbarak, an Arabic soup with cappeletti EPTV Reproduction To warm up cold days, personal chef Rita Kraide, from Piracicaba (SP), teaches you how to prepare shishbarak, a traditional Arabic soup with cappelletti. The recipe is the theme of the episode "Sabor de Casa", on EPTV 1, this Wednesday (15). Shishbarak is a typical Palestinian dish, but it spread throughout the Middle East and was "adopted" by Lebanese and Syrian cuisine. The recipe consists of small thin pastries filled with ground meat and spices, which are cooked and served in a warm, creamy curd or yogurt-based sauce. The personal chef said that the recipe is family. She learned how to make the dish from her grandmother, who also encouraged her to pursue a gastronomic career. "My parents also always made Arabic food and it was passed down from generation to generation. I'm very grateful for that and I love what I do, for this family tradition," he said. See the ingredients and step-by-step instructions below: ?? Ingredients 20 g of garlic 150 ml of extra virgin olive oil 20 g of salt 1 liter of fresh curd 250 g of cappelletti or tortellini pasta stuffed with parma ham 2 eggs 1 mint leaf 80 g of cornstarch 5 g of white pepper 1.5 liters of water filtered 80 g of mayonnaise ??? Chef's instructions Clean your hands thoroughly with neutral soap and 70% alcohol, properly sanitize the ingredients and clean the countertop with 70% alcohol before starting preparation. Do the mise en place: separate and weigh all the ingredients before starting to cook. ? Preparation method Chop all the ingredients. Start with the garlic and mint. Then set aside; Place the cappelletti on a tray and heat in the oven until crispy. Then set aside; In a bowl, mix with a whisk or blend in a blender: the curd, 1 liter of filtered water, eggs, salt, cornstarch and white pepper. Then set aside; Heat a pan; With the pan already heated, add the olive oil, garlic and fry until golden. Then, add the mint and stir well; In the same pan with the garlic and mint, add the reserved mixture from the bowl. Stir well until it boils and the cornstarch thickens the broth; Finally, add the cappelletti to the broth and wait for the pasta to cook. Serve in a deep dish and, if you prefer, add mint leaves over the broth. ? The best pairing suggestions: White Wine: fresh and aromatic options, such as Sauvignon Blanc, Pinot Grigio or Chardonnay, without being aged in wood. The acidity of these labels balances perfectly with the creaminess of the yogurt. Avoid freezing the drink excessively. Rosé Wine: a dry and fruity Rosé, preferably based on grapes such as Pinot Noir or Grenache, offers the ideal structure to accompany the meat of the filling without leaving the palate heavy. Light Red Wine: if you prefer red, choose a light label with soft and delicate tannins. A Pinot Noir of good origin is an excellent choice for Arabic cuisine. + Recipes Learn how to make vegetable broth 'Sabor de Casa': learn how to make vegetable broth Learn how to make cassava broth