Al basha w asakro

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Cook time


Al basha w asakro is a creamy Syrian dish that blends yogurt with kibbeh and shish barak for a tasty and nutritious midday meal.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 1 kg Minced Meat

  • 1 kg Fine Bulgur

  • 1 Large Onion

  • 1 tsp White Pepper

  • 1 tsp Salt

  • 2 cup Flour

  • ¾ cup Water

  • 1 tsp Salt

  • ½ tsp Sugar

  • 1 kg Minced Meat

  • 1 Large Onion

  • 1 tsp Salt

  • 1 tsp 7 Spices

  • ½ tsp Black Pepper

  • 1 kg Yogurt

  • 1 Egg

  • 6 tsp Starch

  • 1 tsp Salt

  • Tarragon (optional)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Al basha w asakro


  • First, we start with the kibbeh, wash the bulgur well, drain it from water, and leave it for half an hour

  • Prepare the kibbeh machine and put the bulgur, meat, onion, white pepper, and salt, and grind the ingredients with the machine approximately three times until they mix with each other.

  • In a non-stick frying pan, fry the chopped onions with little oil over a medium heat until the onions soften

  • Add the meat to the onions, seven spices, black pepper, and salt, and stir the meat until it is completely cooked

  • Shape the kibbeh and stuff them with the meat.

  • Sift the flour and put it in a bowl. Add salt to it and mix well.

  • In another bowl, put water, add the yeast and sugar to it. Stir the ingredients well until the sugar dissolves and leave it for ten minutes.

  • After ten minutes, make a hole in the middle of the flour, add water, and yeast to it, and continue kneading until you have a cohesive dough.

  • Stretch the dough and cut it into circles of medium size. Put the filling inside each circle and close it well.

  • Put the shish barak and the kibbeh in a tray greased with vegetable oil and put it in the oven for ten minutes.

  • Now prepare the yogurt in a clean bowl. Put the yogurt, the egg and the salt and stir the ingredients until they mix well.

  • Prepare a large clean pot and add the yogurt after filtering it with a fine strainer and put it on medium heat while continuing to stir until it becomes thick.

  • Add the white pepper and keep stirring.

  • Add the kibbeh and shish barak to the yogurt and put them on a low heat for twenty minutes. Stir carefully.

  • Garnish with tarragon and serve with Sunwhite Rice.

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