At a family gathering, my aunt decided to introduce her famous Shish Barak to the table. As she proudly presented the dish, my cousin, who was always full of humor, exclaimed, “Are these tiny dumplings or hidden messages from another dimension?” Laughter filled the room as we enjoyed the delicious meal, each bite feeling like a delightful discovery from a culinary universe of flavor. Since then, every Shish Barak dinner has become a reminder of that hilarious moment, making the dish even more special to our family gatherings.
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup warm water
250g ground lamb
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup pine nuts, toasted
1 teaspoon ground allspice
Salt and pepper to taste
4 cups Greek yogurt
3 cloves garlic, minced
1 tablespoon cornstarch (optional, for thickening)
2 cups chicken or vegetable broth
1/4 cup fresh lemon juice
Fresh mint leaves, chopped
Ground sumac
Extra virgin olive oil
Instructions
Step 1: Prepare the Dough
In a large bowl, mix together the flour and salt. Slowly add warm water, stirring until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
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Step 2: Make the Filling
In a skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
Add the ground lamb, breaking it up with a wooden spoon. Cook until browned.
Stir in the toasted pine nuts, ground allspice, salt, and pepper. Cook for another 2-3 minutes. Remove from heat and let it cool.
Step 3: Roll and Fill the Dough
Roll out the dough on a floured surface into a thin sheet, about 1/8 inch thick.
Using a round cookie cutter or a glass, cut out circles from the dough.
Place a small spoonful of the lamb filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal.
Did you know?Shish Barak, a traditional Middle Eastern dish of lamb dumplings in yogurt sauce, has a history that traces back centuries to the Ottoman Empire. Legend has it that the dish was originally created by the Sultans’ chefs, who shaped the tiny dumplings to resemble the Sultan’s mustache. So, every bite of Shish Barak is not just a culinary delight but a nod to the history and culture of the Ottoman era.
Step 4: Cook the Shish Barak
Bring a large pot of salted water to a boil. Carefully drop in the dumplings, working in batches to avoid overcrowding.
Cook for about 5-7 minutes, or until the dumplings float to the surface. Remove with a slotted spoon and place them on a plate.
Step 5: Prepare the Yogurt Sauce
In a large saucepan, whisk together the Greek yogurt, minced garlic, and cornstarch (if using).
Gradually add the chicken or vegetable broth while whisking to prevent lumps.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
Cook for about 5-7 minutes until the sauce thickens slightly. Stir in the lemon juice, salt, and pepper.
Gently place the cooked Shish Barak dumplings into the yogurt sauce, coating them evenly.
Simmer for another 5 minutes to allow the flavors to meld together.
Remove from heat and let it rest for a few minutes.
To serve, ladle the Shish Barak and yogurt sauce into bowls. Drizzle with extra virgin olive oil and sprinkle with chopped mint leaves and ground sumac.
Step 7: Enjoy!
Serve the Shish Barak hot, with fresh pita bread or rice on the side.
Dig in and savor the delicious combination of tender lamb dumplings and creamy yogurt sauce, topped with the bright flavors of mint and sumac.
Don’t forget to share this tasty Lebanese dish with friends and family, and enjoy the rich and comforting flavors of Shish Barak!
Middle Eastern Recipes 