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Shish Barak
Shish Barak are small, savory dumplings filled with spiced ground meat, typically lamb or beef, and cooked in a creamy, tangy yogurt sauce. This comforting dish is a staple in many Middle Eastern cuisines, including Israeli.
๐ง ์ฌ๋ฃ
- 3 cups All-purpose flour
- 1 cup Warm water
- 1.5 tsp Salt
- 500 g Ground beef or lamb
- 1 medium Onion(finely chopped)
- 1 tsp Allspice
- 0.5 tsp Nutmeg
- 0.25 tsp Cinnamon
- 0.5 tsp Black pepper
- 1 liter Plain full-fat yogurt
- 4 cloves Garlic(minced)
- 2 tbsp Cornstarch
- 0.5 cup Water(for yogurt sauce)
- 2 tbsp Olive oil(for sautรฉing)
- 2 tbsp Pine nuts(toasted, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Make the dough: In a large bowl, combine flour and salt. Gradually add warm water, mixing until a pliable dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.
- 2
Prepare the filling: In a skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sautรฉ until softened. Add the ground meat and cook, breaking it up, until browned. Drain any excess fat. Stir in allspice, nutmeg, cinnamon, black pepper, and salt. Cook for another minute. Let the filling cool completely.
- 3
Assemble the dumplings: Roll out the dough thinly (about 1/8 inch thick). Cut out small circles (about 2-3 inches in diameter). Place about 1 teaspoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Bring the two corners together and pinch to form a small dumpling. Repeat with remaining dough and filling.
- 4
Cook the dumplings: Bring a large pot of salted water to a boil. Gently add the dumplings and cook for about 8-10 minutes, or until they float to the surface and are cooked through. Drain and set aside.
- 5
Make the yogurt sauce: In a separate pot, whisk together the yogurt, minced garlic, cornstarch, and 0.5 cup of water until smooth. Cook over medium heat, stirring constantly, until the sauce thickens and just begins to simmer. Season with salt.
- 6
Combine and serve: Gently add the cooked dumplings to the yogurt sauce. Simmer for 2-3 minutes to allow flavors to meld. Serve hot, garnished with toasted pine nuts.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a vegetarian version, use finely chopped mushrooms or a mixture of finely chopped vegetables and lentils as the filling.
- โIf the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- โEnsure the filling is completely cooled before assembling the dumplings to prevent the dough from becoming soggy.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include a fried garlic and cilantro mixture (pesto) to be drizzled over the finished dish.
- For a richer sauce, a tablespoon of labneh (strained yogurt) can be added.