Shish Barak
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
50 mins
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Resting Time
30 mins
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Total Time
1 hr 40 mins
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Servings
9 servings
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Calories
351 kcal
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Course
Main Course
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Cuisine
Lebanese
Shish Barak
Description
Shish Barak begins with an elastic dough made from all-purpose flour, warm water, olive oil, and salt, kneaded until smooth and rested to develop gluten for easy rolling and shaping.
The beef filling is prepared by browning ground beef with onions and garlic, then seasoning with 7 spice blend, salt, pepper, minced parsley, and pine nuts. This filling is portioned into small discs of dough, which are folded into dumplings.
The dumplings bake briefly and are then cooked gently in a yogurt sauce made from Greek yogurt, water, cornstarch, salt, and dried mint. The sauce thickens and infuses the dish with a tangy and aromatic character. The resulting dumplings are tender with a flavorful, spiced meat interior complemented by the creamy, minty sauce.
Shish Barak is traditionally served as a hearty appetizer or main dish, offering a unique blend of textures and flavors.
Storage instructions include refrigerating cooked dumplings for up to 3-4 days and reheating them slowly on the stove to avoid separating the yogurt sauce. Both cooked and uncooked dumplings freeze well when properly prepared, allowing for convenient meal prep.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 cup water warm
- ¼ cup olive oil
- 1 teaspoon salt
Beef Filling
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ onion minced, small
- 2 garlic minced, cloves
- 2 teaspoons 7 spice seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons parsley plus more for serving, chopped
- 2 tablespoons pine nuts plus more for serving, toasted
Yogurt Sauce
- 32 ounce Greek yogurt
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 2 teaspoons dried mint
Instructions
- Prepare the dough. In the bowl of a stand mixer fitted with the hook attachment, mix the flour, water, olive oil, and salt until it forms a smooth, springy ball, 5 to 7 minutes. Cover and allow the dough to rest at room temperature for 30 minutes.
- Make the beef filling. Heat the olive oil in a medium size pan over medium heat. Add the ground beef and onions, and cook, breaking up the ground beef with the back of a spatula until it is minced and browned, about 10 minutes. Add the garlic, season with 7 spice, salt and pepper, and cook until fragrant, 2 more minutes. Fold in the parsley and pine nuts. Set aside.
- Cut the dough. Lightly flour a flat surface and use a rolling pin roll the dough flat about ⅛-inch in thickness, about 16x16 inches wide. Use a small 2-inch cookie cutter or round object to cut the dough into discs. You can roll the remaining dough pieces and make more discs from it.
- Make the dumplings. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Add about 1 teaspoon of the beef filling into the piece of dough and fold over into a half moon shape. Pinch the two ends together to close into a tortellini shape. Place on the prepared baking sheet. Repeat with the remaining dough and filling. Bake in the preheated oven until the dumplings are lightly browned, about 15 minutes. Set aside.
- Prepare the yogurt sauce. Whisk together the yogurt, water, cornstarch, salt, and dried mint in a large pot with no heat until there are no more clumps. Once the mixture is well combined, turn the heat to medium and stir frequently until the mixture starts to thicken, about 10 minutes. It will continue to thicken as it cooks with the dumplings.
- Assemble and serve. Add the baked dumplings into the yogurt sauce and cook until the dumplings start to float to the top, about 10 minutes. Ladle the dumplings with the sauce into bowls, garnish with pine nuts and mint.
Notes
- Store cooled Shish Barak in an airtight container refrigerated up to 3-4 days.
- Reheat on low heat on the stove to prevent the yogurt sauce from separating or burning.
- Freeze uncooked dumplings spread on parchment until firm before transferring to bags; they keep 2-3 months frozen.
- Cooked dumplings can also be frozen after cooling with the same method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 721mg | 30% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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