Shisbaraq a Stew so rare to make

Shisbaraq A.K.A “Sopa de Sombreritos” or “Soup of Little hats” is a recipe form the Middle East that is based on a stew with cubes concentrated with meat (Lamb or cow). Making this dish is a very long process, but, at the same time, a straightforward recipe to prepare for the whole family. 

Like the many dishes from the middle east, besides this one been delicious, this one is a rare dish since most of the middle eastern restaurants don’t serve it. This dish can be found in Palestine, Jornania, Syria, and many other countries in the middle east.IMG_0973 copy

This recipe has been taught in my family for many generations. As long as I remember this method, it was always prepared by my grandmother. Every time that I come to her house or at family events. This is how my family prepares it, and I hope you like it and make it a tradition in your family.


  • 3 or 4 garlic glove
  • 1/2 kg Ricotta (Type of Cheese)
  • 1kg of regular flour
  • 1 tablespoon of curry
  • 2  1/2 cup of warm water with salt
  • 1/2 kg ground beef or ground lamb
  • 3 onions chopped
  • Salt, pepper, and cumin

How to make the dough:IMG_0997

  • The first thing to do is to combine the flour, warm water, and salt to make a soft dough.
  • Later flatten into a fragile dough and cut circularly with a cup of coffee or small cup.
  • Either ground beef or lamb, you seasoned with salt, pepper, and cumin. Combining with onions, you got your self a raw pine of meat or lamb.
  • Next, place in the center of each circle 1 teaspoon of raw pine, fold them like a IMG_0965dumpling, and then join the edges of the ends, forming a small hat.

How to make the stew:

This is the easiest part of this dish, and that is to make the stew.

  • With the ricotta, you combine with 1 cup of warm water and curry in a blender.
  • The Mix that you have in the blender put it in a pot and leave it to boil.
  • When the boil is released, add the hats one by one and cook over in low heat for 20 min.




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