• Calories: 300-400 kcal
• Protein: 20-25g
• Fat: 15-20g
• Carbs: 25-35g

Nutritional values are estimates and can vary significantly depending on factors such as ingredient brands, portion sizes, and cooking methods.

• Dough: Combine flour, salt, and NOOR Sunflower Oil. Gradually add warm water and knead until a soft dough forms. Cover and let rest for 30 minutes.
• Filling: Cook ground meat and onion until browned. Season with pepper, allspice, and cinnamon.
• Shishbarak: Roll dough thinly. Cut into squares. Fill each square with meat mixture. Bring corners together to form pouches.
• Broth: Combine water, onion, carrots, celery, salt, and pepper in a pot. Boil, then simmer for 30 minutes.
• Cook Shishbarak: Add shishbarak to broth. Cook until they float.
• Serve: Ladle soup into bowls. Garnish with mint and lemon juice.