Shish Barak (Stuffed Dumplings in Yogurt Sauce)
Shish Barak is a traditional Levantine dish featuring small dumplings filled with spiced meat, simmered in a tangy yogurt sauce, and often garnished with pine nuts and mint. It's a comforting and flavorful meal, especially popular during colder months.
🧂 Ingredients
- 500 g Ground lamb or beef(for the filling)
- 1 medium Onion(finely chopped, for the filling)
- 1 tsp Allspice(for the filling)
- 0.5 tsp Cinnamon(for the filling)
- 1 tsp Salt(divided)
- 0.5 tsp Black pepper(for the filling)
- 3 cups All-purpose flour
- 1 cup Water(lukewarm, for the dough)
- 1.5 kg Yogurt(plain, full-fat, for the sauce)
- 3 tbsp Cornstarch or flour(to thicken yogurt sauce)
- 4 cloves Garlic(minced, for the sauce)
- 2 tbsp Dried mint(for garnish)
- 0.5 cup Pine nuts(toasted, for garnish)
- 2 tbsp Olive oil or butter(for sautéing filling and garnish)
👨🍳 Instructions
- 1
Prepare the filling: Sauté the finely chopped onion in 1 tbsp olive oil until softened. Add the ground meat and cook until browned, breaking it up with a spoon. Stir in allspice, cinnamon, 0.5 tsp salt, and black pepper. Cook for another minute. Remove from heat and let cool.
⏱️ 10 minutes - 2
Make the dough: In a large bowl, combine flour and 0.5 tsp salt. Gradually add lukewarm water, mixing until a cohesive dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.
⏱️ 25 minutes - 3
Assemble the dumplings: Divide the dough into small portions. Roll each portion thinly and cut into small squares or circles. Place a small amount of the meat filling in the center of each dough piece. Fold and seal the edges to form small, sealed dumplings. You can create various shapes like half-moons or small parcels.
⏱️ 20 minutes - 4
Prepare the yogurt sauce: In a large pot, whisk together the yogurt, cornstarch (or flour), and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and just begins to simmer. Be careful not to boil vigorously, as it can cause the yogurt to curdle. Add the minced garlic and cook for another minute.
⏱️ 15 minutes - 5
Cook the dumplings: Gently add the prepared dumplings to the simmering yogurt sauce. Cook for about 10-15 minutes, or until the dumplings float to the surface and are cooked through. Avoid overcrowding the pot; cook in batches if necessary.
⏱️ 15 minutes - 6
Prepare the garnish: While the dumplings cook, heat 1 tbsp olive oil or butter in a small pan. Sauté the dried mint until fragrant. In a separate small pan, toast the pine nuts until golden brown.
⏱️ 5 minutes - 7
Serve: Ladle the shish barak and yogurt sauce into bowls. Garnish with sautéed mint, toasted pine nuts, and a drizzle of olive oil or butter.
💡 Tip: Serve hot with rice or bread.
💡 Pro Tips
- ✓Ensure the yogurt sauce is smooth and doesn't boil rapidly to prevent curdling.
- ✓Seal the dumplings tightly to prevent the filling from escaping during cooking.
- ✓For a richer flavor, you can add a small amount of sautéed onions to the filling.
- ✓If you don't have ground meat, finely chopped chicken or turkey can be used.
🔄 Variations
- Add a pinch of sumac to the filling for a tangy note.
- Some recipes include a small amount of cooked rice in the filling.
- For a vegetarian version, use a filling of finely chopped mushrooms and walnuts.