Shish Barak Yogurt Dumplings

This hearty Shish Barak has been my middle eastern comfort food staple for years. These delicious meat-filled dumplings swimming in a creamy yogurt sauce deliver complex flavors in every bite, transporting you straight to a traditional Arabic kitchen.

I first made Shish Barak during a family gathering where my Lebanese friend taught me the proper dumpling folding technique. Now it's become my signature dish that friends specifically request when they visit.

Ingredients

• Dough
• All purpose flour: the foundation of our dumplings providing the perfect tender texture
• Milk powder: optional but adds richness to the dough making it more tender
• Granulated sugar: balances flavors and helps with browning
• Salt: enhances all the flavors in the dough
• Vegetable oil: creates tenderness in the dough
• Water: binds everything together use room temperature for best results

• Filling
• Ground beef: choose 80/20 for best flavor but lamb or a mixture is traditional
• Pine nuts: adds essential crunch and nutty flavor toast them well for best results
• Small onion: provides aromatic base look for firm onions without sprouting
• Parsley: adds brightness and color fresh is mandatory here
• Garlic cloves: essential for authentic flavor use fresh not jarred
• Smoked paprika: adds depth and subtle smokiness
• Seven spice or allspice: the signature flavor profile of middle eastern cooking
• Salt and pepper to taste: always adjust according to your preference

• Yogurt Sauce
• Plain yogurt: must be regular not Greek for proper consistency and tanginess
• Salt: balances the yogurt acidity
• Corn starch: essential for thickening without curdling
• Water: thins the sauce to desired consistency

• Garnish
• Garlic: crushed and fried until golden for incredible aromatic finish
• Dried mint: essential for authentic flavor crushed between your fingers to release oils

Step-by-Step Instructions

Prepare the Dough:

Combine flour milk powder sugar salt and oil in a stand mixer with paddle attachment. Gradually add water until a cohesive dough forms. The dough should feel soft but not sticky. Cover with a kitchen towel and let rest for 30 minutes while you prepare the filling. This resting period allows the gluten to relax resulting in easier rolling later.

Make the Filling:

Pulse onion garlic and parsley in a food processor until finely minced. Transfer to a pan and add the ground meat along with all spices. Cook over medium heat breaking up the meat until fully browned and fragrant about 8 minutes. Stir in toasted pine nuts then remove from heat and allow to cool slightly. A properly cooked filling should be moist but not wet.

Shape the Dumplings:

Divide rested dough in half and roll each portion to approximately 1/8 inch thickness on a lightly floured surface. Use a small round cutter about 2 inches in diameter to cut circles. Place 1 teaspoon of filling on one side of each circle. Fold over like an empanada and pinch edges firmly to seal. Then bring the two corners together creating a tortellini shape. Place formed dumplings on a parchment lined baking sheet without touching.

Bake the Dumplings:

Preheat oven to 400°F and lightly spray baking sheets with olive oil. Arrange dumplings on sheets and bake for approximately 10 minutes until lightly golden. For additional color broil for the final minute watching carefully to prevent burning. The prebaking step ensures the dumplings maintain their shape when added to the yogurt sauce.

Prepare Yogurt Sauce:

Blend yogurt cornstarch salt and water until completely smooth. Transfer to a heavy bottomed pot and heat over medium flame stirring constantly in one direction to prevent curdling. Continue stirring until mixture comes to a gentle boil and thickens enough to coat the back of a spoon about 15 minutes. The sauce should be velvety smooth without any lumps.

Combine and Garnish:

Add prebaked dumplings to the thickened yogurt sauce and simmer gently for 10 minutes until they float to the surface. In a separate small pan crisp minced garlic in olive oil until golden but not burnt. Pour the garlic oil over the finished dish and sprinkle with crushed dried mint. The aromatic oil and mint create the signature flavor profile that makes this dish special.

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The first time I served Shish Barak to my family they were skeptical about yogurt as a sauce but now it's their favorite part. My grandmother particularly loves how the pine nuts add texture contrast to the tender dumplings.

Storage and Freezing

Baked unbaked dumplings freeze beautifully for up to three months. Arrange them on a baking sheet without touching freeze until solid then transfer to airtight containers. Cook directly from frozen by adding a few extra minutes to the baking time. The yogurt sauce should be made fresh but leftover completed dish can be refrigerated for up to 3 days. Reheat gently over low heat adding a splash of water if needed to thin the sauce.

Ingredient Substitutions

If pine nuts are unavailable or too expensive walnuts make an excellent alternative providing similar texture. Regular paprika can replace smoked paprika though you'll lose some depth of flavor. For a vegetarian version substitute the meat with a mixture of finely chopped mushrooms walnuts and cooked lentils maintaining the same spice profile. The texture will be different but equally delicious especially with extra garlic.

Serving Traditions

In Lebanese homes Shish Barak is traditionally served family style directly from the cooking pot with fresh Arabic bread on the side for scooping up extra sauce. Consider serving with a simple side salad dressed with lemon and olive oil to balance the richness of the dish. Some families also serve it alongside vermicelli rice which provides a wonderful texture contrast and helps absorb the flavorful yogurt sauce.

The Cultural Significance

Shish Barak has deep roots in Levantine cuisine dating back centuries. The practice of filling dumplings represents the influence of Central Asian cooking techniques that traveled along trade routes. Each family typically has their own variation passed down through generations with slight differences in spicing or shaping. In many Lebanese homes this dish is prepared communally with family members gathering to fold dumplings while sharing stories making it as much about connection as it is about food.

Common Queries

→ What kind of meat is best for the filling?

Ground beef, lamb, or a combination of both are traditional choices. Choose lean meat for best texture.

→ Can the dumplings be frozen ahead of time?

Yes, cooled baked dumplings can be frozen in a sealed bag for later use. Just simmer in the sauce when ready.

→ Why is Greek yogurt not recommended?

Greek yogurt is too thick and may curdle. Use plain, unstrained yogurt for a smooth, traditional sauce.

→ How do I keep the yogurt sauce from separating?

Thicken the yogurt with corn starch before heating, and stir constantly on moderate heat to prevent curdling.

→ What should I serve alongside this dish?

Serve warm as a main course, often accompanied by rice or a fresh salad to balance the rich flavors.