SAEDNEWS: Shish Barak is a traditional Lebanese dish made with small meat-filled dumplings cooked in a creamy yogurt stew. Join us as we explore this delicious and authentic Lebanese favorite.
According to Saednews, Today, we’re sharing a recipe for Shish Barak, a traditional Lebanese dish made with homemade dumplings filled with seasoned ground meat and cooked in a creamy yogurt sauce.
Ingredient | Amount |
|---|---|
Flour | 4 cups |
Ground meat | 500 g |
Medium onions | 2 |
Yogurt | 1 kg |
Cornstarch | 1 tablespoon |
Milk | 1 cup |
Vegetable oil or clarified butter | As needed |
Mixed spices | 1 teaspoon |
Salt and black pepper | As needed |
Garlic | As needed |
Fresh cilantro | For garnish |
Start by preparing the dough. You can double the amount of flour if you prefer to make a larger batch.
Add a teaspoon of salt to the flour and mix well. Then add one tablespoon of oil and combine it by hand. You can use clarified butter instead of vegetable oil. The fat helps make the dough easier to roll out.
Gradually add one cup of water and continue kneading until you have a soft, smooth dough that is not sticky.
Lightly grease your hands and place the dough in a bowl. Cover it and let it rest for 10 to 15 minutes. If you have more time, allowing the dough to rest longer can make it easier to work with.
Next, prepare the filling. For the best texture, the meat can be cooked with butter or clarified butter. This helps it retain its texture after cooling.
Finely chop the onions and sauté them in oil until their moisture has evaporated. Add salt and black pepper, followed by the ground meat.
Stir until the meat is fully cooked and most of its moisture has evaporated. Season with additional salt, black pepper, and the mixed spices.
Set the filling aside and allow it to cool slightly.
Lightly flour your work surface and roll the dough out fairly thin.
Use a round cookie cutter or the rim of a medium-sized glass to cut the dough into small circles.
Place a small amount of the meat filling in the center of each dough circle. Fold the dough over the filling and press the edges together to create a crescent shape.
Then bring the two ends of the crescent together and pinch them to form a small round dumpling.
The Shish Barak dumplings can also be baked in the oven, but baking is not necessary for this recipe.
Add one tablespoon of cornstarch to the yogurt and place the mixture over low heat. Stir continuously.
After a short while, gradually add one cup of milk to thin the yogurt mixture. Keep stirring constantly until the sauce becomes smooth and slightly creamy.
Carefully add the Shish Barak dumplings one at a time to the yogurt sauce. Stir gently from the sides of the pot to prevent the dumplings from sticking together or breaking.
Reduce the heat and continue cooking gently.
Meanwhile, sauté some chopped garlic in oil until fragrant. Add the garlic and oil to the yogurt mixture.
Fresh cilantro can also be added at this stage, although it is especially suitable as a garnish.
Transfer the finished Shish Barak to a serving dish, garnish with fresh cilantro according to your preference, and serve warm.
Preparation time: Approximately 1 hour
Cooking and resting time: Approximately 30 minutes
Servings: About 8 people
Best served: For lunch or dinner
Ramadan: Shish Barak can also be enjoyed as an iftar dish.
