📝 About This Recipe
A soul-warming masterpiece of Levantine cuisine, Shorbat Shish Barak features delicate, handmade dough pockets stuffed with spiced ground lamb, swimming in a warm, velvety yogurt broth. This dish is a celebrated comfort food in Lebanese households, offering a sophisticated balance of tangy yogurt, aromatic garlic, and earthy dried mint. It is the perfect marriage of texture and flavor, often referred to as 'Middle Eastern Ravioli' in a bowl.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 3/4 cup Water (lukewarm)
- 1/2 teaspoon Salt
The Meat Filling
- 250 grams Ground lamb (or lean beef)
- 1 small Onion (very finely minced)
- 1 teaspoon Lebanese Seven Spice (Baharat)
- 2 tablespoons Pine nuts (toasted and crushed)
- 1/4 teaspoon Cinnamon (ground)
The Yogurt Soup Base
- 1 kg Full-fat Greek yogurt (at room temperature)
- 1.5 tablespoons Cornstarch (dissolved in 1/4 cup cold water)
- 1 large Egg (optional, for stability)
- 2 cups Beef or Vegetable broth (to adjust consistency)
The 'Taklya' (Garlic Butter)
- 4-5 pieces Garlic cloves (crushed into a paste)
- 1 tablespoon Dried mint
- 2 tablespoons Ghee or Butter
- 1/4 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
In a large bowl, mix the flour and salt. Gradually add lukewarm water and knead for about 8-10 minutes until a smooth, elastic dough forms. Cover and let it rest for 30 minutes.
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2
Prepare the filling by sautéing the minced onion in a dash of oil until translucent. Add the ground lamb, seven spices, cinnamon, and salt. Cook until browned, then stir in the toasted pine nuts. Set aside to cool completely.
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3
Preheat your oven to 180°C (350°F). Roll out the dough on a floured surface until it is very thin (about 2mm). Use a small circular cutter or a shot glass to cut out circles about 1.5 inches in diameter.
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4
Place half a teaspoon of the meat mixture in the center of each circle. Fold the dough in half to create a semi-circle, pinching the edges tightly to seal.
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5
Take the two corners of the semi-circle and bring them together, overlapping them slightly and pinching to create a 'tortellini' or 'hat' shape.
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6
Place the dumplings on a baking tray lined with parchment paper. Bake for 8-10 minutes just until the dough is set and slightly golden. This prevents them from falling apart in the soup.
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7
In a large pot, whisk the yogurt, the dissolved cornstarch mixture, and the egg until perfectly smooth. It is vital to do this while the yogurt is cold/room temp before applying heat.
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8
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; this prevents curdling.
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9
Once boiling, slowly whisk in the broth to reach your desired soup consistency. Season with salt to taste.
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10
Gently drop the baked dumplings into the simmering yogurt. Let them cook together for 10-12 minutes on low heat so the dough absorbs the flavors.
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11
While the soup simmers, prepare the 'Taklya'. Melt ghee in a small skillet, add the crushed garlic and cilantro, and sauté until fragrant (about 2 minutes). Stir in the dried mint at the last second.
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12
Pour the sizzling garlic mixture over the yogurt soup. Stir gently once and serve immediately while steaming hot.
💡 Chef's Tips
Always stir the yogurt in one single direction to maintain its molecular structure and prevent it from breaking. If your yogurt does curdle, quickly pulse it in a blender and return to the heat. Baking the dumplings before adding them to the soup is a traditional trick that ensures they hold their shape and adds a nutty flavor. You can make a large batch of the dumplings and freeze them raw; just bake them directly from frozen before adding to the soup. Use high-quality full-fat yogurt; low-fat versions are much more likely to separate and lack the necessary creaminess.
🍽️ Serving Suggestions
Serve in deep bowls with a sprinkle of extra dried mint on top. Pair with a side of Lebanese vermicelli rice for a more filling meal. A fresh green salad with a lemon-tahini dressing cuts through the richness of the yogurt beautifully. Serve with warm pita bread on the side for dipping into the silky broth. A glass of chilled Arak or a light, crisp white wine like Sauvignon Blanc complements the tangy profile.