Beyond Meat Shish Barak

Normally made with lamb, I thought I'd give it a go with Beyond Meat instead. I've never made dumplings using a tortellini technique, so it was a bit daunting, but in the end, this is one of the best things I ever made. I think I'll take on some other tortellini recipes...


Beyond Meat Shish Barak

Source: Chef Tariq | Serves: 4 | Time: 40 min


Changes: used ground Beyond Meat; used vegan butter


Ingredients


Filling

1 lb Beyond Meat sausage, minced up to resemble ground meat

½ tsp cumin

¾ tsp salt

1 tbsp chili paste (shatta)

2 tbsp cilantro


Dough

1 cup whole wheat flour

1 tbsp EVO

¾ cup water (add 1/4 cup at a time. My dough ended up being too wet so I had to add flour)

Pinch of salt


Sauce

½ cup warm water

4 tbsp vegan butter, melted

1 cup Greek yogurt

½ tsp crushed red pepper


¼ cup pine nuts, for garnish


Instructions


Filling

Mix all ingredients together and set aside in the refrigerator.


Dough

Mix the flour and salt together. Add the olive oil and water and make into a dough. On a floured surface roll out the dough to about a quarter of an inch thick.


Using a 3-3.5 inch cookie cutter cut several pieces of dough. Fill each circle with about a teaspoon of filling. Fold over, moistening the edge of the dough, making half moon shapes. Pinch the two ends together making a tortellini shape.


Bring three quarts of water to a boil, add the dumplings and cook gently for about 20 minutes until dumplings begin to float. Mine floated much sooner. Maybe because my dough was thicker? Maybe because I used Beyond Meat and not lamb?


Sauce

Add half a cup of water to a warmed bowl. Add the butter to the water, then add the yogurt. Stir in the dumplings. Add crushed red pepper.


Toast the pine nuts until golden brown in a pan using a drop of olive oil. Sprinkle with the pine nuts. Serve immediately.

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