Shish Barak

Shish Barak – Meat Dumplings in Yogurt Sauce

Shish Barak is a very special, authentic dish. The flavors of the tangy yogurt sauce, mint, and garlic elevate the seasoned meat dumplings for an explosion of flavor and a feeling of comfort! 

Shish Barak - ready to serve
Shish Barak ready to serve

I developed this recipe after spending some time on the phone with my grandmother and aunts in Palestine to recreate a taste of “home.” 

Use a round 2 inch cookie cutter to cut as many round circles in the dough

Although I have been meaning to make this recipe for several months, it has taken me a while to carve out several hours to make.

Shish Barak filling
To fill, take a 1/2 teaspoon of the meat mixture and put in the center of the dough circle

The steps are very easy but I have to admit, very time consuming. Especially making all the little Shish Barak dumplings by hand. 

Pinch the ends closed then wrap around into a half circle folding like a little tortellini

Shish Barak – Meat Dumplings in Yogurt Sauce

Recipe by LillyCourse: Family
Servings

6

servings
Prep time

1

hour 

30

minutes
Cooking time

1

hour 

Ingredients

  • Meat Filling: 
    1lb Ground beef or lamb (or a mixture of both)
    1 onion, finely chopped
    Seasoning: salt, pepper, 7 spice
    1/4 cup pine nuts
    1 tbsp olive oil 

  • Dough: 
    2.5 cups flour
    120 ml warm water
    Dash of salt 

  • Yogurt Sauce:
    2 32oz Kefir Cultured Whole Milk Plain Yogurt (Yogurt Drink) 
    1 tub 32oz whole milk plain yogurt (Laban) 
    2 tbsps flour 

  • Adha (Garlic Sauce):
    1 tbsp olive oil 
    5 garlic cloves, minced
    2 tbsp crushed mint 

Directions

  • For the filling:
    Saute the meat in a skillet until browned.
    Add chopped onion and olive oil and mix until translucent. Season.
    Set aside the filling to cool and make the dough.
    Toast some pine nuts in a small pan with a bit of ghee.
    Once toasted, mix in with the meat mixture.
  • For the dough:
    Mix the ingredients for the dough together.
    Knead for 4 minutes until the dough is soft and stretchy.
    Cover and set aside for 10 minutes.
    Roll out the dough onto a lightly floured surface until the dough is 1/8th of an inch in thickness.
    Use a round 2 inch cookie cutter to cut as many round circles in the dough.
    To fill, take a 1/2 teaspoon of the meat mixture and put in the center of the dough circle.
    I usually have a small bowl of warm water.
    Dip your fingers in warm water and fold the dough circle in half.
    Pinch the ends closed then wrap around into a half circle folding like a little tortellini.
    Set on a baking sheet and keep covered with a towel so it does not dry.
    Sprinkle with a little bit of flour so the little shish barak dumplings do not stick together when cooking.
  • For the Yogurt Sauce – Laban:
    Blend half of the Laban container with half of the yogurt drink with 1 tablespoon of flour in a vitamix blender.
    Transfer to a Dutch oven.
    Repeat with the rest of the Laban and yogurt drink.
    Heat Laban in Dutch oven on medium heat until simmering. Be careful not to scorch or over boil. It can reach a low bubbling temperature. Keep mixing.
    Once it starts to bubble, add shish barak dumplings.
  • Once Laban starts to bubble, add shish barak dumplings.
    Mix gently and cook on low for 20-30 min or until the dough is cooked.
    In a separate small skillet, sauté the “adha” which is minced garlic, 1 tbsp of olive oil and 2 tbsp of crushed mint.
    Once the shish barak dumplings are cooked through, pour the “adha” garlic, mint and oil mixture into the Laban.
    Cook for 3 minutes.
    Add crushed mint, toasted pine nuts and serve.
Sprinkle with herbs and pine nuts to taste

Even though it is time consuming, the reaction from my kids and husband as they tried it was worth every minute! This is a winning recipe!


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