Shish Barak – Meat Dumplings in Yogurt Sauce

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.