Shish Barak Recipe

Shish Barak consists of meat dumplings cooked in a yogurt stew. A comfort food for many in the Middle East, it is very similar to tortellini in shape and size.

5 from 2 votes

Course: Main Course

Cuisine: Middle Eastern

Keyword: Dumplings

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: servings

Calories: 666kcal

Ingredients

Filling

1 lb Lamb ground
½ tsp Cumin
¾ tsp Salt
1 tbsp Chili Paste (shatta)
2 tbsp Cilantro

Dough

1 cup Flour
1 tbsp Olive Oil
¾ cup Water
Pinch of Salt

Sauce

½ cup Water from cooking the dumplings
4 tbsp Butter melted
1 cup Yogurt thick, room temperature
½ tsp Crushed Red Pepper optional
¼ cup Pine Nuts for the topping

US Customary - Metric

Instructions

For the filling, mix all ingredients together and set aside in the refrigerator.

For the Dough

Mix the flour and salt together.
Add the olive oil and water and make into a dough.
On a floured surface roll out the dough to about a quarter of an inch thick.
Using a 3-3.5 inch cookie cutter cut several pieces of dough.
Fill each circle with about a teaspoon of filling.
Fold over, moistening the edge of the dough, making half moon shapes. Pinch the two ends together making a tortellini shape.
Bring three quarts of water to a boil, add the dumplings and cook gently for about 20 minutes until dumplings begin to float.

For the Sauce

Add half a cup of the cooking water to a warmed bowl.
Add the butter to the water, then add the yogurt. Stir in the dumplings.
If you want more spice, you can add crushed red pepper.
Toast the pine nuts until golden brown in a pan using a drop of olive oil. Sprinkle with the pine nuts. Serve immediately.

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Nutrition