📝 About This Recipe
Shish Barak is a beloved Lebanese classic, often referred to as 'Middle Eastern Tortellini' for its delicate handmade dough filled with spiced ground meat. These tiny dumplings are poached in a warm, luscious yogurt sauce infused with garlic and dried mint, creating a comforting balance of tangy and savory flavors. It is a labor of love that represents the heart of Levantine home cooking, perfect for gathering family around the table.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 3/4 cup Water (lukewarm, adjust as needed)
- 1/2 teaspoon Salt
- 1 tablespoon Olive oil
The Meat Filling
- 300 grams Ground beef or lamb (finely ground)
- 1 small Onion (grated or very finely minced)
- 1 teaspoon Seven Spices (Baharat) (or a mix of allspice and cinnamon)
- 2 tablespoons Pine nuts (toasted and crushed slightly)
- to taste Salt and Black Pepper
The Yogurt Sauce
- 1 kg Plain whole milk yogurt (full fat is essential for texture)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup cold water)
- 1 large Egg (helps stabilize the yogurt)
- 4-5 cloves Garlic (crushed into a paste)
- 1 tablespoon Dried mint
- 1 tablespoon Ghee or butter
👨🍳 Instructions
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1
In a large bowl, mix the flour, salt, and olive oil. Gradually add lukewarm water and knead for about 8-10 minutes until you have a smooth, elastic dough. Cover and let it rest for 30 minutes.
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2
Prepare the filling by mixing the raw ground meat, minced onion, Seven Spices, salt, pepper, and toasted pine nuts in a bowl. Ensure the onions are very finely minced so they don't tear the dough.
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3
Preheat your oven to 180°C (350°F). Lightly grease a baking sheet with oil or parchment paper.
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4
On a floured surface, roll out the dough until it is very thin (about 2mm). Use a small circular cutter or a shot glass to cut out circles roughly 1.5 inches in diameter.
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5
Place half a teaspoon of the meat mixture in the center of each circle. Fold the dough in half to create a semi-circle and pinch the edges firmly to seal.
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6
Take the two corners of the semi-circle and bring them together, overlapping them slightly and pinching to form a 'hat' or 'tortellini' shape.
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7
Place the dumplings on the baking sheet and bake for 10 minutes. They shouldn't brown deeply; they just need to firm up and 'set' so they don't dissolve in the sauce.
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8
In a large pot, whisk the cold yogurt, the egg, and the dissolved cornstarch until perfectly smooth. This prevents the yogurt from curdling when heated.
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9
Place the pot over medium heat and stir CONSTANTLY in one direction with a wooden spoon. Do not stop stirring until the yogurt reaches a gentle boil and thickens slightly.
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10
Once the yogurt is bubbling, carefully drop the baked dumplings into the sauce. Reduce heat to low and let them simmer gently for 10-15 minutes.
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11
While the dumplings simmer, heat ghee in a small skillet. Sauté the crushed garlic until fragrant and golden, then stir in the dried mint for just 10 seconds.
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12
Pour this sizzling garlic-mint oil (the 'tasha') over the yogurt pot. Stir gently once and turn off the heat.
💡 Chef's Tips
For the smoothest sauce, strain the yogurt through a fine-mesh sieve before cooking to remove any lumps. Always stir the yogurt in one single direction; reversing the direction can cause the protein structures to break and the sauce to separate. If the sauce becomes too thick, thin it out with a little warm beef broth or water rather than cold liquid. You can freeze the baked dumplings for up to 3 months, making it easy to whip up this dish on a busy weeknight. If you prefer a more traditional 'sour' taste, use goat yogurt or a mix of sheep and cow yogurt.
🍽️ Serving Suggestions
Serve hot in deep bowls, ensuring everyone gets a generous portion of the yogurt broth. Pair with a side of Lebanese Vermicelli Rice (Riz bi Sha'rieh) to soak up the extra sauce. Accompany with a fresh green salad like Fattoush to provide a crisp contrast to the creamy stew. A side of fresh radishes and green onions provides a sharp, peppery bite that cuts through the richness. Serve with a glass of chilled Arak or a light, crisp white wine like a Lebanese Sauvignon Blanc.