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Authentic Shish Barak: Dumplings in Yogurt Sauce Recipe

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4.2 from 1 review

  • Author: Eliza
  • Total Time: 2 hours
  • Yield: 8 servings

Description

Authentic Shish Barak is a traditional Middle Eastern dish featuring delicate dumplings stuffed with a savory spiced meat filling, baked to perfection, and served in a creamy garlic-infused yogurt sauce. This recipe from scratch guides you through making the soft dough, rich filling, and tangy yogurt sauce, resulting in a comforting and flavorful meal perfect for sharing.

Ingredients

Dough

  • 360 g all-purpose flour (approx. 3 cups)
  • 1 tablespoon sugar (granulated)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3/4 cup warm water (up to 1 cup, see notes), plus more if needed

Filling

  • 1 tablespoon olive oil
  • 1 large red onion (finely chopped)
  • 350 grams ground beef (80/20) or mix of lamb and beef
  • 3/4 teaspoon salt (plus more to taste)
  • 1 teaspoon black pepper
  • 1 tablespoon sumac (or 4 teaspoons)
  • 1 tablespoon seven spice
  • 1 tablespoon pomegranate molasses
  • 4 tablespoons toasted pine nuts (divided)

Yogurt Sauce

  • 1.5 litres plain yogurt
  • 1 cup water
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons salt (more per preference)
  • 1 tablespoon butter
  • 1 head garlic (minced)
  • 1 cup cilantro (chopped, plus more for serving; can substitute parsley or dry mint)

Instructions

  1. Prepare the Dough: In the bowl of a stand mixer, combine the flour, sugar, salt, olive oil, and warm water. Mix for about 5 minutes until a smooth ball forms. If kneading by hand, knead for about 10 minutes. Add a dusting of flour if the dough is sticky. Cover and let rest at room temperature for 30 minutes to develop elasticity.
  2. Make the Filling: Heat olive oil in a large pan over medium heat. Add finely chopped onions and cook until translucent, around 5 minutes. Add ground beef along with salt, black pepper, sumac, and seven spice. Cook until meat is browned, approximately 7 minutes. Stir in pomegranate molasses and half the toasted pine nuts. Set aside to cool.
  3. Form the Dumplings: After dough rests, it should be soft and stretchy. Cut dough in half, lightly flour your work surface, and roll each half into a thin layer. Use a 2-inch cookie cutter or small coffee cup to cut circles.
  4. Preheat Oven: Set oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  5. Fill Dumplings: Place 1 to 2 teaspoons of beef filling in the center of each dough circle. Fold over into a half-moon shape and pinch edges firmly to seal.
  6. Shape Dumplings: Bring the two ends of the half-moon together and pinch to form a tortellini-like shape.
  7. Bake Dumplings: Arrange dumplings on the baking sheet. Bake for 10 minutes, then broil for an additional 3 minutes until lightly browned and slightly crispy.
  8. Prepare Yogurt Sauce: In a large pot, whisk together yogurt, water, cornstarch, and salt thoroughly while the yogurt is still cold to avoid lumps. Heat over medium heat, stirring frequently, until the mixture thickens and reaches a gentle simmer, about 10 minutes. Avoid boiling.
  9. Sauté Garlic and Cilantro: In a small skillet, melt butter over low heat. Add minced garlic and chopped cilantro and cook until fragrant, about 2 minutes.
  10. Combine Sauce: Pour the garlic-cilantro butter mixture into the thickened yogurt sauce and whisk to incorporate evenly.
  11. Simmer Dumplings: Gently add baked dumplings into the yogurt sauce. Simmer together for 10 minutes to allow flavors to meld without overcooking the dumplings.
  12. Serve: Serve the shish barak in bowls, spooning the yogurt sauce and dumplings. Garnish with the reserved toasted pine nuts and additional fresh cilantro for brightness.

Notes

  • If dough feels too sticky, add small amounts of flour and knead until manageable.
  • Warm water for dough should be comfortably warm, not hot, to activate gluten without killing yeast (if used).
  • Substitute beef with lamb for a more traditional flavor.
  • Sumac adds a tangy flavor; if unavailable, increase pomegranate molasses slightly to compensate.
  • Ensure yogurt sauce does not boil to prevent curdling; maintain gentle simmer only.
  • Fresh cilantro can be substituted with parsley or dry mint according to preference.
  • Toasting pine nuts enhances their flavor and adds a nice crunch.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://recipekind.com/authentic-shish-barak-dumplings-in-yogurt-sauce-recipe/