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Shish Barak
Dumplings in Yogurt Sauce
Shish Barak is a beloved Levantine dish consisting of small, delicate dumplings filled with seasoned ground meat, simmered in a tangy, garlicky yogurt sauce. It's a comforting and flavorful meal, often considered a labor of love due to the intricate process of making the dumplings.
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- 3 cups All-purpose flour
- 1.5 tsp Salt
- 1 cup Water(lukewarm, plus more as needed)
- 2 tbsp Olive oil(for the dough)
- 1 lb Ground beef or lamb
- 1 medium Onion(finely chopped)
- 1 tsp Arabic 7-spice blend
- 0.5 tsp Cinnamon
- 0.5 tsp Black pepper
- 1 tsp Salt(for the filling)
- 2 kg Plain whole milk yogurt
- 3 tbsp Cornstarch
- 3 cups Water(for the yogurt sauce)
- 6 cloves Garlic(crushed)
- 2 tbsp Vegetable oil(for sautéing garlic and cilantro)
- 2 tbsp Fresh cilantro(chopped)
- 1 tsp Salt(for the yogurt sauce)
- 0.25 cup Pine nuts(toasted, for garnish (optional))
ðšâð³ äœãæ¹
- 1
Make the dough: In a large bowl, combine flour and salt. Gradually add lukewarm water and olive oil, mixing until a soft, pliable dough forms. Knead for about 5-7 minutes until smooth. Cover with plastic wrap and let rest for at least 30 minutes.
- 2
Prepare the filling: In a skillet, heat 1 tbsp olive oil over medium-high heat. Add the finely chopped onion and sauté until softened, about 5-7 minutes. Add the ground meat, 7-spice, cinnamon, black pepper, and 1 tsp salt. Cook, breaking up the meat, until browned and any liquid has evaporated. Stir in toasted pine nuts if using. Let cool completely.
- 3
Shape the dumplings: On a lightly floured surface, roll out the dough thinly (about 1/8 inch thick). Use a small round cutter (about 2 inches in diameter) to cut out circles. Place about 1 teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape, then pinch the two ends together to form a dumpling. Ensure edges are sealed well.
- 4
Bake the dumplings: Arrange the shaped dumplings on a lightly greased baking sheet. Bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until lightly golden. This step helps them hold their shape in the sauce.
- 5
Prepare the yogurt sauce: In a large pot, whisk together the yogurt, cornstarch dissolved in 3 cups of water, and 1 tsp salt. Place over medium heat and stir constantly until the sauce comes to a gentle simmer and thickens. Do not boil vigorously, as this can cause the yogurt to split. Reduce heat to low.
- 6
Fry the garlic and cilantro: In a small skillet, heat 2 tbsp vegetable oil over medium heat. Add the crushed garlic and sauté until fragrant and lightly golden. Add the chopped cilantro and sauté for another 30 seconds. Be careful not to burn the garlic.
- 7
Combine and serve: Add the baked shish barak dumplings to the simmering yogurt sauce. Stir in the fried garlic and cilantro mixture. Cook for another 5-10 minutes, allowing the dumplings to heat through. Season with additional salt to taste. Serve hot, garnished with toasted pine nuts if desired.
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- âEnsure the dough is not too wet, or it will be difficult to shape.
- âSeason the meat filling generously, as the flavors will be diluted in the sauce.
- âStir the yogurt sauce constantly to prevent it from splitting or sticking to the pot.
- âBaking the dumplings before adding them to the sauce helps them maintain their shape.
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- Use a mixture of ground beef and lamb for the filling.
- Add a pinch of dried mint to the yogurt sauce.
- Some recipes include an egg white in the yogurt sauce for extra richness.