Shish Barak (Lebanese Meat Dumplings)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
719 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern
Shish Barak (Lebanese Meat Dumplings)
Report
Shish barak is a flavorful Lebanese meat-filled dumpling served in a minty yogurt sauce spiked with Aleppo pepper flakes and pine nuts.
Share:
Ingredients
Filling
- 1 lb ground lamb or beef
- 1/2 white onion grated
- 1/2 tsp Lebanese 7 Spice
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1 tbsp chili paste (harissa or shatta)
- 1/4 cup pine nuts
Dough
- 1 3/4 cups all-purpose flour
- 1/4 tsp kosher salt
- 1 tbsp olive oil
- 3/4 cup water
Sauce
- 1/4 cup pine nuts
- 4 tbsp butter melted
- 1/2 tsp red pepper flakes (like Aleppo)
- 1/4 tsp dried mint
- 1/2 cup water from cooking the dumplings
- 1 cup Greek yogurt or labneh room temperature
Add to Shopping List
Instructions
Filling
- Grate the onion on a kitchen towel, squeeze out and discard excess water, and mix onion together with remaining filling ingredients. Place in the refrigerator while making dough.
Dough
- In a bowl, mix the flour and salt together then add the olive oil and water. Mix into a dough, using a spatula or your hand, using more or less flour as needed for a smooth, elastic dough. Turn onto a clean, floured surface. Cut dough in half, cover remaining with kitchen towel.
- Roll other dough half to about 1/16-inch thin, then cut into circles using a 3 to 3 1/2 inch cookie cutter (re-roll dough scraps) making 20 circles.
- Place 2 teaspoons of filling in the center of each dough circle. Fold dough over filling, making half circle shapes, pressing dough together on edges. Bring the two ends together, pinching dough and making a tortellini-like shape. Repeat with remaining dough and filling. This makes about 40 pieces.
Cook
- Bring 10 cups of salted water to a boil. Add the dumplings and cook gently for about 15 minutes or until dumplings begin to float. Cook another 3-4 minutes, floating on top. Test for doneness by cutting one and meat is cooked.
- Scoop cooked dumplings out, drain in colander and cover with kitchen towel to keep warm. Scoop out 1/2 cup cooking water and pour into a large mixing bowl and whisk in the yogurt.
Sauce
- In a small skillet, toast the pine nuts until golden. Add butter to skillet and melt the butter with the dried mint and Aleppo pepper.
- Pour half of the butter mixture into bowl with the yogurt. Gently add in the dumplings, tossing to coat in yogurt sauce. Serve immediately and drizzle remaining butter and pine nut sauce on top.
Nutrition Information
Show Details
Calories
719kcal
(36%)
Carbohydrates
31g
(10%)
Protein
30g
(60%)
Fat
54g
(83%)
Saturated Fat
20g
(100%)
Trans Fat
1g
Cholesterol
115mg
(38%)
Sodium
559mg
(23%)
Potassium
505mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
446IU
(9%)
Vitamin C
2mg
(2%)
Calcium
94mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 54g | 83% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 559mg | 23% |
| Potassium | 505mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
