Shish Barak Recipe

Ingredients

• 250 g (2 cups)plain flour
• 180 ml (¾ cup)warm water
• ½ teaspoonsalt
• 1 tablespoonolive oil
• 1 tablespoonolive oil
• ½sweet onion, minced
• 227 g (½ pound)ground beef or lamb, or a mixture of both
• A pinchnutmeg and cinnamon
• ½ teaspoonallspice
• ½ teaspoonsalt
• 2–3 tablespoonstoasted pine nuts (optional)
• 480 ml (2 cups)jameed
• 720 ml (3 cups)meat broth
• 3–4 cloves, crushed, plus 1 tablespoongarlic and olive oil or ghee
• 960 ml (4 cups)plain yoghurt, preferably goat's
• 16 g (2 tablespoons)cornflour
• 1 teaspoonsalt, or to taste

Instructions

1. 1

   Make the dough

   Mix the flour and ½ teaspoon salt in a bowl. Add the warm water gradually and knead until the dough is smooth and elastic. Cover with a clean cloth and leave to rest for about 30 minutes.

2. 2

   Cook the onion

   Heat 1 tablespoon olive oil in a small saucepan over medium-high heat. Add the minced onion and sauté until caramelised.

3. 3

   Brown the meat

   Add the ground meat, cinnamon, allspice, nutmeg and ½ teaspoon salt. Break up the meat with the back of a spatula and sauté until browned and fully cooked, then set aside.

4. 4

   Roll and cut

   On a lightly floured surface, roll the dough to about 3 mm (⅛ inch) thick. Cut out circles about 4–5 cm (1½–2 inches) across with a round cutter or small glass.

5. 5

   Fill the circles

   Put a small spoonful of filling, about ½ teaspoon, in the centre of each dough circle.

6. 6

   Seal the dumplings

   Fold each circle over the filling into a half-moon and press the edges together to seal.

7. 7

   Shape the ends

   Pinch the two ends together to make a tortellini-like shape. Repeat until all the dough circles are filled.

8. 8

   Bake until golden

   Arrange the dumplings on a greased baking sheet. Bake in an oven preheated to 200°C (400°F) for 10 minutes, or until golden brown. For a deeper colour, place them under the grill for 2–3 minutes.

9. 9

   Simmer in sauce

   In a separate pot, whisk the jameed and meat broth together. Add the baked dumplings and simmer uncovered over low heat for about 20 minutes.

10. 10

    Fry the garlic

    Heat the olive oil or ghee in a separate frying pan and sauté the crushed garlic until crisp. Immediately add it to the yoghurt mixture and stir it in well. Add dried mint.

What is shish barak?

Shish Barak is a Levantine dish of small dumplings stuffed with spiced meat and cooked in a yoghurt sauce. It is especially associated with Palestinian, Syrian, Lebanese and Jordanian cooking, with regional differences in the sauce and seasoning.

This version combines jameed, broth and plain yoghurt, then adds crisp garlic at the end. Baking the dumplings before simmering gives them colour and helps them hold together in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 33g protein, 63g carbs, 35g fat.

The flour in the dumpling dough supplies most of the carbohydrates, while the meat and yoghurt contribute protein. The oils or ghee, meat and full-fat dairy are the main sources of fat; serve a modest portion with salad or vegetables to balance the plate.

The dough and filling

Dough: Knead until smooth and elastic, then give it the full 30-minute rest so it is easier to roll and shape. Keep it covered while you work to stop the surface drying out.

Filling: The onion, meat and warm spices make a savoury centre. Cook the meat fully before filling the dumplings, as the brief simmer in sauce is intended to finish the dish, not cook raw filling.

Shaping small dumplings

Even circles: Roll the dough to about 3 mm thick and cut circles of a similar size so the dumplings cook evenly. Use only a small amount of filling; overfilled circles are harder to seal.

Seals: Press the half-moon edges firmly together, then bring the ends around and pinch them closed. If an edge has dried, lightly dampen it so it sticks.

Getting the sauce right

Jameed and yoghurt: Whisk the jameed with the broth before adding the dumplings to make a smooth base. The plain yoghurt and cornflour are also listed in the ingredients, though the method does not specify when to add them.

Gentle heat: Keep the sauce at a low simmer for the stated 20 minutes. A hard boil can make a yoghurt-based sauce split and may break up the dumplings.

Browning and doneness

Oven: Bake at 200°C for 10 minutes, checking for a lightly golden surface. The optional 2–3 minutes under the grill can deepen the colour quickly, so watch closely.

Sauce: After the dumplings have simmered for about 20 minutes, they should be hot through and tender while still holding their shape. Stir carefully rather than vigorously.

Serving the dish

Serve shish barak hot, with plenty of the yoghurt sauce in each bowl. Toasted pine nuts are an optional topping listed for the filling; a little dried mint is also called for in the method.

A fresh salad or simply dressed vegetables make a crisp contrast to the rich dumplings and sauce. Bread can be served alongside to mop up the sauce.

Recipe notes & tips

• Keep the dough covered between rolling and shaping so it does not dry out.
• Cook the meat filling until fully done before spooning it into the dough.
• Use a lightly floured surface to roll the dough without making it tough.
• Leave a clear border around each filling mound so the edges can seal securely.
• Watch closely if using the grill, as the dumplings can darken quickly.
• Stir the dumplings gently during the simmer to help keep them intact.

Variations

• Use lamb: Choose ground lamb instead of beef for a richer filling.
• Mix the meats: Combine beef and lamb for a filling with both flavours.
• Add pine nuts: Stir toasted pine nuts into the meat filling for extra crunch.
• Finish with mint: Add dried mint to the sauce as directed for an aromatic finish.
• Use ghee: Fry the garlic in ghee instead of olive oil for a buttery savoury note.

Common mistakes to avoid

• Overfilling the circles: Too much filling makes the edges difficult to close; use about ½ teaspoon per dumpling.
• Skipping the dough rest: Unrested dough can spring back as you roll it; leave it covered for about 30 minutes.
• Loose seals: Filling can escape during cooking; press the edges firmly and pinch the ends together.
• Boiling the sauce hard: High heat can split yoghurt sauce; keep it at a gentle simmer.
• Over-grilling: The dumplings can burn quickly under the grill; check them often during the 2–3 minutes.

How to store

Cool leftovers promptly and keep them covered in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, stirring carefully; add a splash of broth if the sauce has thickened.

Frequently asked questions