How to cook dushbara milk

How to cook dushbara milk


  • 1 Hehbarak 1.1 plug 1.2 Preparation
  • 1.1 plug
  • 1.2 Preparation
  • 2 Hehbarak Halabi 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation



  • A hundred grams of flour.
  • Little oil.
  • Pinch of spices problem.
  • Five hundred grams of finely chopped meat.
  • Onion chopped very fine.
  • A little water to Troyb milk.
  • Tablespoons of starch.
  • A bomb weighing a kilo of yoghurt.
  • Pinch of salt.
  • Half a cup of water.
  • Little nuts various fried little margarine.

How to prepare

  • Knead the flour, salt, and water, then let the dough rest in a dry place.
  • Heat the oil in a pan and wide on fire medium and stir soft meat with soft onions and seasoning mixture problem with spices, salt (you can add pine).
  • Lifting the meat mixture from the fire and let him cool completely.
  • Individual dough leaves Balhopk to get Hahbarak delicious.
  • The dough into small circles and then close like stuffed Alktaev chopping and attract the parties to each other to form energy.
  • Bring suitable baking tray and painted a little oil from or lined with paper baking dough Shui oven for ten minutes.
  • Milk filter and then the refinery move well in a saucepan.
  • Add starch to a quarter cup of water, then add starch to the milk with constant stirring.
  • Whisk in the milk with the starch Alkhvaqh ​​hand and then equally put on medium fire with non-stop stirring up the same direction until the milk begins to boil.
  • Drop beads Hehbarak milk directly when you start boiling and then leave it on the quiet fire for ten minutes.
  • Fried almonds, ghee or butter.
  • Poured a bowl Hehbarak provide embellishing coriander, chopped, fried almonds and submit it next to rice vermicelli.

Hehbarak Halabi


Paste Hehbarak components:

  • Three hundred grams of flour.
  • Three eggs.
  • Ten grams of sugar.

Stuffing components:

  • Five hundred grams of mutton.
  • Tablespoons of parsley.
  • Two hundred grams of finely chopped onion.
  • Tablespoons of obesity.
  • A quarter of a cup of roasted pine.
  • A quarter of a teaspoon of seasoning accuracy.
  • A quarter tablespoon of black pepper.
  • Workshop light cinnamon.

Hehbarak sauce ingredients:

  • Eight glasses of milk.
  • an egg.
  • Pinch of salt, black pepper-by prefer,.
  • Three large tablespoons of cornstarch.
  • Fifty grams of garlic, crushed.
  • Tablespoons of chopped coriander.
  • Two hundred grams of butter.

How to prepare

Prepare a paste Hehbarak:

  • Mixing all the components of the dough with some to get a coherent mix in a bowl with a deep mind that mixing the dough will be tough at first.
  • Forming the dough into a ball and wrapped well and left for six hours aside to rest and imbibing fluid flour in the dough becomes soft.

Prepare filling:

  • Melt margarine in a saucepan and add the onion to the hot shortening and follow up a little flipping.
  • In addition to meat and onions Tchouham well with constant stirring until Ndugema.
  • Seasoning mixture with salt, and spices.
  • Add parsley, pine to the meat and onions Tkulaibhm a little and then raise the charge for the fire and leaving it cool well.
  • Divide the dough into two parts and then Hehbarak D each section lengthwise.
  • Put the charge on one of the two layers using a small spoon so as to leave a space between each spoon and second until the end of the dough.
  • Fat area between Alhchutin little water and fat dough parties also little water.
  • Taking the second section of the dough and place it quietly above the first section.
  • Pressure finger quietly vacuum between fillings until the dough sticks well.
  • Determine the dough with a rounded or square and then cut the dough exact form and put it aside to dry a little bit.
  • Boil water with salt, and olive oil in a saucepan Kberaly medium fire and then put some of the pieces Hehbarak in boiling water and leave them for a minute to two minutes to float on the face.
  • Repeat step with the rest of the pieces Hehbarak until the end of the quantity.

Prepare the sauce:

  • Put milk with starch and egg in a large follow-up with non-stop as flipping on the quiet fire to boil milk.
  • Seasoning sauce with salt, black pepper.
  • Melt the butter in a saucepan over medium heat and Tchouh garlic with coriander in butter dissolved.
  • In addition Hehbarak to milk and let Hehbarak boil for a minute to two minutes on high fire.
  • Poured Hehbarak dish to provide a suitable hot and submit it with a pinch of dry mint next to white rice, green olives.


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