Shish Barak - Lebanese meat dumplings in cooked yogurt

Name: Shish Barak - Lebanese meat dumplings in cooked yogurt
Yield: 5-6 servings
Cuisine: British
Ingredients: Dumpling filling:; 250 g Minced meat; 1 chopped onion; 1 handful pine nuts; 1 teaspoon Seven spices; 1 teaspoon allsipice; pinch cinnamon powder; Salt, to taste; 1 tablespoon olive oil; 500 g plain flour; pinch salt; as needed water; 1/2 teaspoon sugar; 1 kg yogurt (greek or plain); water, filled in the same empty yogurt container1; 1 tablespoon flour + half tablespoon cornflour dissolved in a cup of lukewarm water; 1 teaspoon Salt; 3 garlic cloves; handful fresh coriander; ghee/ butter or olive oil for frying garlic and coriander; optional: pine nuts + ghee

Linda L. @lindzi

Lebanese

A favourite family recipe. ❤️

This is a dish that I usually cook while on a video call with mum so she can help me get the same result as if she made it!

Shish barak in yogurt is one of my favourites, especially when cooked by mum! Every time I go to Lebanon, we prepare it together. It takes hours but definitely worth it!

People argue whether it’s best enjoyed cold or warm. I think I love to enjoy it both ways 😻 In summer I love to have it cold, yet nothing can be as comforting and heart warming as when you enjoy it hot straight from the pot with rice on the side!

A favourite family recipe. ❤️

This is a dish that I usually cook while on a video call with mum so she can help me get the same result as if she made it!

Shish barak in yogurt is one of my favourites, especially when cooked by mum! Every time I go to Lebanon, we prepare it together. It takes hours but definitely worth it!

Linda L. @lindzi

Lebanese

A favourite family recipe. ❤️

This is a dish that I usually cook while on a video call with mum so she can help me get the same result as if she made it!

Shish barak in yogurt is one of my favourites, especially when cooked by mum! Every time I go to Lebanon, we prepare it together. It takes hours but definitely worth it!

A favourite family recipe. ❤️

This is a dish that I usually cook while on a video call with mum so she can help me get the same result as if she made it!

Shish barak in yogurt is one of my favourites, especially when cooked by mum! Every time I go to Lebanon, we prepare it together. It takes hours but definitely worth it!

Saved

Ingredients

2h (prep +cooking)

5-6 servings

Dumpling filling:
250 gMinced meat
1chopped onion
1 handfulpine nuts
1 teaspoonSeven spices
1 teaspoonallsipice
pinchcinnamon powder
Salt, to taste
1 tablespoonolive oil
Dough:
500 gplain flour
pinchsalt
as neededwater
1/2 teaspoonsugar
Yogurt mixture
1 kgyogurt (greek or plain)
water, filled in the same empty yogurt container1
1 tablespoonflour + half tablespoon cornflour dissolved in a cup of lukewarm water
1 teaspoonSalt
3garlic cloves
handfulfresh coriander
ghee/ butter or olive oil for frying garlic and coriander
optional: pine nuts + ghee

Saved

Steps

2h (prep +cooking)

1

We start by frying the onion in olive oil until translucent, add the meat and spices to it and leave the mixture on medium heat until the meat is well cooked. Right before turning the heat off, add the pine nuts and cook for two more minutes
2

We prepare the dough by mixing flour, salt, sugar and gradually adding water until we get a smooth dough. will use immediately (no need to rest)
3

Roll the dough, then with a small cup or a circular piece we cut the dough into small cylinders
4

Fill the dough with meat shape it like samosa (half moon), then bring the sides together until we get the shape as in the picture
5

So fun to make them! Now we move to prepare the yogurt -
6

Using a whisk or an electric hand blender, beat the yogurt, off heat, for 5 minutes. This step prevents the yogurt from separating during cooking and forming a layer of water
7

Now add the flour+ water mixture and more water (using the yogurt container for measuring) and salt, move to the heat and continue to stir constantly using a whisk
8

This is optional, before adding the dumplings to the yogurt, you can bake them in the oven for 5 minutes. We do either at home but I prefer not to bake them so the dough absorbs the yogurt better
9

When the yogurt starts boiling, add the shish barak (meat dumplings), reduce the heat to low and stir every 1-2 minutes.
10

Fry a handful of pine nuts in ghee until golden brown
11

Crush the garlic + salt using a pestle and mortar (my favourite part!) until it turns into paste
12

Now we add some more ghee to the same pan in which you fried the pine nuts, fry the garlic for one minute then add the chopped coriander and cook for another one or two minutes on medium heat until the amazingly fragrant
13

Add the garlic coriander mixture to the yogurt when it just started to boil. Add the pine nuts. Let it simmer for a few more minutes.
14

Serve in big bowls. Can be enjoyed with rice on the side. Mum’s version includes both the dumplings and Kibbeh (Lebanese stuffed meatballs). But either is fine.