shish barak

Shish barak is Lebanese dumplings with mint yogurt. This recipe is tayta's recipe for how to make shish barak from scratch.

Shish Barak (Lebanese Dumplings with Mint Yogurt)

flour

water

yeast

sugar

salt

butter

ground beef

onions

all-spice

cinnamon

pinenuts (optional)

yogurt

water cornstarch

short grain rice

mint

Mix the flour with the salt, sugar, and yeast

Add the egg and vegetable oil. Combine everything together

Gradually start adding water until the dough becomes non-sticky and quite soft

Roll into a ball, set in the center of a glass bowl. Cover the dough with cling film and a kitchen towel.

How to make the dough:

Heat up the butter and pop the onion in to get it all fragrant and cooked up

Add the ground meat and spices and cook until the meat is browned

Sprinkle with the pine nuts if using and then set the filling aside

Get the meat-filling ready:

Knead the dough and roll it out into a thin layer

Use a cookie cutter to make circle cuts in the dough

Fill each circle with a teaspoon of the meat filling (make sure not to over-fill them)

Use your fingers to close up the dough and form a sort of a half moon shape. After that, fold both sides of the shape around your index finger and pinch it together. (The final shape looks a little bit like tortellini).

Heat up a tablespoon of butter in a saute pan and half-cook the dumplings. Following that, set them aside.

Now on to the dumplings:

Strain the yogurt in the pot you're going to use during the cooking process

Then add in the water and cornstarch mixture and whisk everything really well

Turn on the heat and bring to a boil while stirring constantly

Keep stirring and then turn the heat to low

Add in the dumplings + dried mint and bring everything to a boil

Let the shish barak stew cook together for a few minutes before turning off the heat

Let's put everything together:

https://www.youtube.com/watch?v=vgma1esML5k

Shish barak is a meat-filled dumpling in a thick mint yogurt sauce. This is the best Lebanese shish barak recipe (and Tayta approved).

How to Make Shish Barak (Lebanese Dumplings with Yogurt)

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!

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

onion

tsp Lebanese 7 spice

tsp cumin

tsp kosher salt

tbsp chili paste

pine nuts

all-purpose flour

olive oil

tsp red pepper flakes ((like Aleppo))

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

water (warm)

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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Shish Barak (Meat Dumplings)

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Top 4 shish barak recipes from across the web

The most viewed shish barak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shish Barak (Lebanese Dumplings wit...

Shish Barak

Shish Barak (Meat Dumplings)

Shish Barak – Lebanese Meat Dumplin...

The most viewed shish barak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine