Al-Basha wa Asakro (The Pasha and His Soldiers) – Traditional Levantine Dish

Al-Basha wa Asakro (The Pasha and His Soldiers) – Traditional Levantine Dish

Al-Basha wa Asakro is a heritage dish from Levantine cuisine. It is considered a traditional and popular meal in Syria and Lebanon, with origins tracing back to the Ottoman era. The people of the Levant learned it from that time, perfected its preparation, and spread it to neighboring countries.

Although this dish is not easy to prepare and requires a lot of effort and time, it remains a staple in traditional households, cooked especially for family gatherings and special occasions. Beyond its cultural value, it is also rich in energy and nutrition thanks to its diverse ingredients.

Ingredients (serves 4):

 

For the Sheesh Barak Dough:

• 500 g flour

• 250 g water

• 1 teaspoon salt

• 1 tablespoon olive oil

For the Sheesh Barak Filling:

• 500 g finely ground lamb

• 200 g onion, finely chopped

• 2 tablespoons ghee

• ¼ cup toasted pine nuts

• 2 tablespoons chopped parsley

• ¼ teaspoon Levantine spice mix (baharat daqqa)

• ¼ teaspoon black pepper

• A pinch of cinnamon

For the Kibbeh Dough:

• 1 kg bulgur wheat

• 1 kg lean lamb (habbra)

• 2 onions, cut into sections

• ¼ teaspoon Levantine spice mix

• A pinch of red pepper

• A pinch of cumin

• 1 bay leaf, 1 cinnamon stick, 5 cardamom pods (for boiling the meat)

• 1 teaspoon salt

For the Kibbeh Filling:

• 1 kg lamb, cut into medium chunks

• ¼ cup toasted pine nuts

• 2 tablespoons ghee

• ¼ teaspoon Levantine spice mix

• ¼ teaspoon black pepper

For the Sauce:

• 8 cups yogurt

• 3 tablespoons cornstarch

• 1 egg

• 50 g crushed garlic

• 50 g tarragon leaves

• 200 g butter

• Salt and black pepper to taste

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Preparation Method:

1. Prepare the Sheesh Barak Dough:
   Mix all dough ingredients together until you get a firm dough. Cover and let it rest for 6 hours to rise.

2. Prepare the Filling:
   Melt ghee in a pan, sauté onions, then add ground lamb. Cook until done, season with salt, black pepper, and spices, then let cool. Add parsley and pine nuts.

3. Shape the Sheesh Barak:
   Divide the dough into two parts and roll each thinly. Place small spoonfuls of filling spaced out on one sheet, brush the empty edges with water, then place the second sheet on top. Press around the filling to seal, then cut into pieces. Set aside.

4. Prepare the Kibbeh Dough:
   Soak bulgur in water, season with onion and spices, then mix well with lean lamb until you get a smooth, firm dough.

5. Prepare the Kibbeh Filling:
   Fry lamb chunks in ghee until cooked, then add pine nuts, black pepper, and spices.

6. Shape the Kibbeh:
   Divide the kibbeh dough into equal pieces, make a small hole in each piece with your finger, fill with the meat mixture, and seal. Boil the kibbeh briefly in salted water.

7. Prepare the Sauce:
   In a saucepan over low heat, whisk yogurt with egg and cornstarch until thickened, stirring constantly. Season with salt and pepper.

8. Finish the Dish:
   Melt butter in a separate pan, sauté garlic, then add the yogurt sauce. Once it begins to simmer, add tarragon leaves, along with the cooked sheesh barak and kibbeh. Stir gently.

Serve hot for a rich, authentic Levantine meal—an unforgettable taste of history on the family table.