Shish Barak
Shish Barak is a comforting and flavorful dish of small dumplings filled with spiced meat, simmered in a tangy yogurt sauce. It's a beloved traditional meal often prepared for gatherings and special occasions.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water(approximately)
- 1 tsp Salt
- 500 g Ground lamb or beef
- 1 medium Onion(finely chopped)
- 1 tsp Allspice
- 1/2 tsp Black pepper
- 1/2 cup Pine nuts(toasted, for garnish)
- 1.5 kg Plain yogurt
- 3 tbsp Cornstarch or flour(to thicken yogurt)
- 4 cloves Garlic(minced)
- 2 tbsp Butter or olive oil
👨🍳 Instructions
- 1
For the dough: In a large bowl, combine flour and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
- 2
For the filling: In a bowl, mix ground meat with finely chopped onion, allspice, black pepper, and salt. Mix well.
- 3
Divide the dough into small portions. Roll each portion very thinly into a circle or square. Place a small amount of meat filling in the center of each dough piece. Fold and seal the edges to form small, sealed dumplings (shish barak). Ensure they are well sealed to prevent leakage during cooking.
- 4
For the yogurt sauce: In a large pot, whisk together the yogurt and cornstarch (or flour) until smooth. Add minced garlic. Place over medium heat, stirring constantly, until the sauce thickens and just begins to simmer. Do not boil vigorously.
- 5
Carefully add the prepared shish barak dumplings to the simmering yogurt sauce. Reduce heat to low, cover, and simmer gently for 30-40 minutes, or until the dumplings are cooked through and tender.
- 6
While the shish barak simmers, heat butter or olive oil in a small pan. Sauté the remaining minced garlic until fragrant (about 1 minute). Be careful not to burn the garlic.
- 7
Serve the shish barak hot, ladled with the yogurt sauce. Garnish with toasted pine nuts and a drizzle of the garlic-infused butter or oil.
💡 Pro Tips
- ✓Ensure the dumplings are sealed tightly to prevent the filling from escaping into the yogurt sauce.
- ✓Stir the yogurt sauce constantly to prevent it from curdling or sticking to the bottom of the pot.
- ✓If the yogurt sauce becomes too thick, you can add a little hot water to thin it out.
🔄 Variations
- Add a pinch of dried mint to the yogurt sauce for an extra layer of flavor.
- Some variations include adding a tablespoon of tomato paste to the meat filling for added depth.