📝 About This Recipe
Often described as 'Middle Eastern Tortellini,' Shish Barak is a soul-warming Levantine classic featuring delicate dough pockets stuffed with spiced ground meat. The magic lies in the velvety, garlic-infused yogurt sauce that gently poaches the dumplings, creating a harmonious balance of tangy and savory notes. This dish is a labor of love, representing the pinnacle of home-cooked comfort and Mediterranean hospitality.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 1/2 teaspoon Salt
- 3/4 cup Water (lukewarm, adjusted as needed)
- 1 tablespoon Olive oil
The Meat Filling
- 300 grams Ground lamb or beef (finely ground)
- 1 small Yellow onion (very finely grated and drained)
- 1/4 cup Pine nuts (toasted and roughly chopped)
- 1 teaspoon Seven Spice (Baharat) (warm spice blend)
- 1/4 teaspoon Cinnamon (ground)
- 1 pinch Salt and Black Pepper (to taste)
The Yogurt Sauce
- 1 kg Full-fat Greek yogurt (plain, at room temperature)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup cold water)
- 1 large Egg (whisked (helps stabilize the yogurt))
- 1 cup Water or Beef Broth (to adjust consistency)
The Garlic Tasha (Garnish)
- 4-5 pieces Garlic cloves (crushed into a paste)
- 1/2 cup Fresh cilantro (finely chopped)
- 2 tablespoons Ghee or Butter
- 1 teaspoon Dried mint (optional for sprinkling)
👨🍳 Instructions
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1
In a large bowl, combine flour and salt. Gradually add lukewarm water and olive oil, kneading by hand or with a hook attachment for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. Cover and let it rest for 30 minutes.
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2
Prepare the filling by mixing the ground meat, grated onion, toasted pine nuts, Seven Spice, cinnamon, salt, and pepper in a bowl. Use your hands to ensure the spices are evenly distributed.
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3
On a lightly floured surface, roll out half of the dough until it is very thin (about 1-2mm). Use a small circular cutter or a glass (approx. 2 inches in diameter) to cut out circles.
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4
Place 1/2 teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal. Bring the two corners together and pinch them to create a 'hat' or 'tortellini' shape.
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5
Repeat the process with the remaining dough. Place the finished dumplings on a baking sheet lined with parchment paper.
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6
Preheat your oven to 350°F (175°C). Lightly bake the dumplings for 8-10 minutes. They shouldn't brown deeply; this step simply sets the dough so they don't fall apart in the sauce.
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7
In a large heavy-bottomed pot, whisk the room-temperature yogurt, whisked egg, and dissolved cornstarch until perfectly smooth.
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8
Place the pot over medium heat. Stir CONSTANTLY in one direction using a wooden spoon. Do not stop stirring until the yogurt reaches a gentle simmer; this prevents curdling.
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9
Once the yogurt is simmering and thickened, slowly whisk in the water or broth to reach your desired silky consistency. Season with a pinch of salt.
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10
Gently drop the pre-baked dumplings into the simmering yogurt. Let them cook together for 10-12 minutes on low heat until the dough is tender.
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11
While the dumplings simmer, heat ghee in a small skillet. Add the crushed garlic and sauté for 1 minute until fragrant but not brown. Stir in the chopped cilantro and cook for another 30 seconds.
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12
Pour the sizzling garlic and cilantro mixture (the Tasha) directly over the pot of Shish Barak. Swirl gently to incorporate and serve immediately.
💡 Chef's Tips
Always stir the yogurt in one single direction to maintain its molecular structure and prevent it from breaking. Ensure your yogurt is at room temperature before heating to avoid thermal shock. If the sauce becomes too thick, thin it with a little warm bone broth for extra depth of flavor. Don't skip the pre-baking of the dumplings; it ensures the dough stays firm and doesn't turn into a 'mushy' texture in the sauce. For a shortcut, you can use high-quality store-bought gyoza wrappers, though authentic dough is always preferred.
🍽️ Serving Suggestions
Serve hot in deep bowls alongside a portion of Vermicelli Rice (Rice with toasted noodles). A side of fresh radishes and green onions provides a crisp, peppery contrast to the creamy sauce. Pair with a crisp, dry white wine like a Lebanese Sauvignon Blanc or a chilled Arak with water. Top with an extra sprinkle of toasted pine nuts and a dash of Aleppo pepper for a beautiful color contrast.