meat dumplings

These are Middle Eastern meat filled dumplings cooked in a yogurt based sauce. It is one of the top comfort foods in Arabic cuisine.

Shish Barak

All purpose flour

Milk powder (optional)

tbsp Granulated Sugar

Salt

Vegetable oil

Water

lb lamb

Pine nuts (toasted in olive oil)

Onion

Parsley

Garlic cloves

tbsp Smoked Paprika

tbsp Seven spice (or allspice)

Salt & pepper

oz Plain yogurt (do not use greek yogurt.)

tbsp Corn starch

Water (may need more)

Garlic (crushed)

tbsp Dried Mint (crushed)

First, prepare the dough by combining all the ingredients together with a kitchenaid with the paddle attachment or by hand. Initially pour the cup of water a little at a time. Cover and let it rest for 30 min as you prepare the filling.

In a food processor, add the onion, garlic, and parsely from the meat filling and pulse. Add this mixture to the beef and saute in a pan with the seasonings. Cook till browned well. Add toasted pine nuts to the filling as well. Set aside.

Once the dough is ready, cut the ball in half and roll out each half thinly. About 1 inch thick. Cut small circles into the dough using a cookie cutter or a small coffee cup. Spread out each circle and add 1 tsp of beef filling onto one side of the circle. Shape like an empanada pinching at the seams. Then pinch the ends of the dumpling together or overlap them to look like tortellini. Repeat this step until all the dough is done.

Place the dumplings onto a nonstick pan sprayed with olive oil. Bake in a 400 F oven for about 10 minutes until lightly browned. Feel free to broil for a minute for more color.

At this point, once the dumplings are cooled you can place them in a ziplock and freeze them for another meal.

Let&#039;s work on the yogurt sauce. Add the yogurt, corn starch, salt, and water to a blender.

Add this mixture to a pot and place on medium heat. Keep mixing until the sauce starts to thicken about 10-15 min until it boils. If you want it thickened more, add a ladle of the yogurt sauce into a bowl and add more corn starch to it and stir. Place back into the pot to thicken it. I like my yogurt thick enough to coat a spoon.

Once at the consistency you prefer, add the dumplings and cook for 10 minutes together. They should be floating to thr top.

In a pan, saute the garlic in olive oil until crisp. Add this to the yogurt sauce and garnish with dried mint as well. Enjoy warm!

Delicious pockets of dough, filled with meat and... love. Perfect for reusing any leftover meat from other dishes.

Polish Meat Pierogi with Beef & Poultry

(approx. 3.8 oz, 110 g) white onion

salt

pepper,

canola oil, for frying

(500 g) all-purpose flour

(8.45 fl oz, 250 ml) hot water

tbsp butter

short link sausage

onion

tbsp chives, chopped

If you cooked rosół soup earlier, use the...

If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.

Grind the meat in a meat grinder, or...

Grind the meat in a meat grinder, or use a food processor/blender instead.

Peel and chop the onion finely. Add some...

Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden.

Add fried onion to the meat mass. Season...

Add fried onion to the meat mass. Season well with salt and pepper. Have a try - does it need more spice? If so, add some garlic powder or smoked paprika powder. Blend well with a spoon or a spatula.

If the filling appears too dry, add a...

If the filling appears too dry, add a few spoons of water or broth - meat should be sticky.

Follow the steps below or pick an alternative...

Follow the steps below or pick an alternative pierogi dough recipe here.

Prepare a clean work surface. Sift the flour,...

Prepare a clean work surface. Sift the flour, make a small well. Pour in a few spoonfuls of hot water.

Knead flour and water together. Gradually add more...

Knead flour and water together. Gradually add more water, until the dough to becomes elastic and soft. 

Divide the dough into four parts. Spread one...

Divide the dough into four parts. Spread one part on the work surface, roll into a thin layer of dough. Use a glass to cut out circles.

Place a spoonful of meat filling in the...

Place a spoonful of meat filling in the middle. Fold dough over filling. Press edges together. 

Continue forming until all pierogi are assembled.

Bring a pot water to a boil, salt...

Bring a pot water to a boil, salt it. Reduce the heat.

Drop a couple of pierogi in. Cook until...

Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes).

In the meantime, chop kiełbasa sausage and 1/2...

In the meantime,  chop kiełbasa sausage and 1/2 onion into cubes. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden.

Collect the dumplings with a slotted spoon.

Serve pierogi, topping them with melted butter and...

Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Sprinkle with chopped chives.

Shish barak are a deliciously rich pasta, covered in a creamy, spicy yogurt sauce. Learn how to prepare this classic Lebanese comfort food!

Shish Barak (Meat Dumplings)

lb ground lamb

tsp Lebanese 7 spice

tsp cumin

tsp kosher salt

tbsp chili paste

pine nuts

all-purpose flour

olive oil

water

butter

tsp red pepper flakes ((like Aleppo))

mint

water (from cooking the dumplings)

Greek yogurt (or labneh room temperature)

Grate the onion on a kitchen towel, squeeze out and discard excess water, and mix onion together with remaining filling ingredients. Place in the refrigerator while making dough.

Filling

In a bowl, mix the flour and salt together then add the olive oil and water. Mix  into a dough, using a spatula or your hand, using more or less flour as needed for a smooth, elastic dough. Turn onto a clean, floured surface. Cut dough in half, cover remaining with kitchen towel.

Roll other dough half to about 1/16-inch thin, then cut into circles using a 3 to 3 1/2 inch cookie cutter, making 20 circles.

Place a teaspoon of filling in the center of each dough circle. Fold dough over filling, making half circle shapes, pressing dough together on edges. Bring the two ends together, pinching dough and making a tortellini-like shape. Repeat with remaining dough and filling. This makes about 40 pieces.

Dough

Bring 10 cups of salted water to a boil. Add the dumplings and cook gently for about 15 minutes or until dumplings begin to float. Cook another 3-4 minutes, floating on top. Test for doneness by cutting one and meat is cooked.

Scoop cooked dumplings out, drain in colander and cover with kitchen towel to keep warm. Scoop out 1/2 cup cooking water and pour into a large mixing bowl and whisk in the yogurt.

Cook

In a small skillet, toast the pine nuts until golden. Add butter to skillet and melt the butter with the dried mint and Aleppo pepper.

Pour half of the butter mixture into bowl with the yogurt. Gently add in the dumplings, tossing to coat in yogurt sauce. Serve immediately and drizzle remaining butter and pine nut sauce on top.

Sauce

https://content.jwplatform.com/videos/vA55DkZF.mp4

Shish Barak is a mouth watering food experience. You should try it at least once.

Shish Barak – Lebanese Meat Dumplings in Yogurt Stew

flour

yeast

water (warm)

sugar

beef (lean)

Lebanese 7 spices

red onions (small, finely chopped)

tbsp Olive Oil

lb Labneh (or strained yogurt)

garlic (crushed)

mint powder

cilantro leaves (dried)

lemon (juiced)

Finely chop then sauté the onions with a bit of olive oil until they start turning translucent

Add the ground beef, 7-spices, salt, mix well and then sauté on medium heat for 5 minutes or until the beef is cooked

A couple of minutes before the meat is cooked, mix in the pine nuts and cook for a couple more minutes then let rest and cool down.

Meat Stuffing Preparation

Mix the yeast in half a cup of warm water with a bit of sugar. Let rest for a few minutes.

Mix and knead the dough ingredients along with the yeast liquid in a bowl, cover and let rest for 30 minutes.

Place dough on a kitchen counter dusted with flour, and flatten with a dough roller into a large sheet the thickness of 2 coins (1/8th of an inch).

Using a water bottle lid (or small cookie cutter), cut the dough into disks the size of a quarter (3/4th of an inch in diameter)

Dough Preparation

Holding a dough disk flat with one hand, add 1/2 teaspoon of  stuffing in the center.

Fold and close dough sides over the stuffing into a half moon shape. Then pull edges around and flatten the circumference to make it all look like a “hat”.

The idea here is to lock the stuffing properly  and well inside of the dough. If you know of other methods or have some ravioli making tools, be creative.

Line up all the dumplings on a flour dusted plate

Making the Dumplings

Pour 12 cups of water and 2 lb of labneh (strained yogurt) in a cooking pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low.

Mix in 2 crushed cloves of garlic.

Mix in the dried mint powder and dried cilantro leaves.

Add 1/2 to 3/4 teaspoon of salt (to taste).

Add juice from 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step.

Gently add the Shish Barak dumplings, bring the stew to a boil again, and then let simmer for 15-20 minutes on low heat while gently but constantly stirring.

Serve hot as a soup

Shish Barak Cooking Method 1: With a Labneh Base

Repeat the above steps but using 10 cups of plain yogurt with 2 cups of water instead of using Labneh. Be mindful that if using yogurt you need to stir very well for proper assimilation.

Cooking Method 2: With Greek Yogurt

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