Lebanese Shish Barak has been my favorite meal since I was a little girl! If you’re not already familiar with this dish, let’s remedy that: Shish Barak are Middle Eastern-style dumplings filled with onions and minced meat, then cooked in a tangy, flavorful yogurt sauce (laban). While the exact origin of this dish is up for debate, its deliciousness is incontestable. Watch the detailed video to see how it’s made!

Shish Barak/Lebanese Meat Dumplings in Yogurt (Video)

I have many comfort dishes that remind me of home, but shish barak, in particular, is a soulful favorite that brings me right back to Teta Roro’s (my granny’s) house during the holidays. I can still remember the aroma of a big, steaming pot simmering on her stovetop, filling the air with the scent of sautéed garlic and cilantro and transporting me straight to her kitchen—especially memories of my nieces and me sneaking in to steal a few baked dumplings before she dipped them into the cooked yogurt.

Her kitchen was undoubtedly my favorite spot in the house, radiating a warmth and comfort fueled by storytelling, laughter echoing off the walls, gatherings with extended family, and, above all, her unbelievable food and intuitive culinary skill, which I feel so blessed to have learned from.

Yet beyond her incredible cooking, it was her overwhelming love that nourished my spirit even more than her meals filled my stomach.

Five years after her passing, I keep the flame of her memory burning bright by speaking her name and sharing her stories. That is why I am sharing one of her great culinary masterpieces—her shish barak recipe—in hopes of bringing that same love, joy, and inspiration into your kitchen, along with a photo taken eleven years ago on the day of my book signing.

I miss you so much, Teta Roro! ❤️

When it comes to making shish barak at home, everything starts with the dumplings, where both the dough and filling are made from scratch! Once the shish barak dumplings are ready, the rest of the recipe comes together in just a few quick steps. And now, let’s get started!

Shish Barak Dumplings

The Dough: The dough is made from scratch using just a few ingredients: flour, milk, water, and salt.

Make the dumpling dough

• Place the flour in a large bowl and add a pinch of salt. Pour in the warm milk, stirring with a spatula. Once the mixture starts to come together, use your hands to knead it until the dough forms a smooth, cohesive ball.
• Transfer the dough to a floured work surface and knead for 3 minutes, or until the dough is firm and springs back when you press it with your finger.
• Transfer the dough to a clean bowl, cover with cling film, and let it rest for 40 minutes.

Make the Meat Filling (Hashweh)

• In a large skillet, sauté the minced lamb over medium heat until well browned, about 7–8 minutes. Add the sunflower oil, onions, salt, and black pepper. Stir to combine, then reduce the heat to very low and cover. Simmer for 5–7 minutes, until the onion has softened and the liquid in the skillet has evaporated.
• Set aside to cool completely before using.

On a lightly floured surface, roll out the dough using a rolling pin to a thickness of 1/8 inch (1/2 cm). Using a cookie cutter, cut the dough into 2-inch (5 cm) rounds, spacing them as close together as possible.

Gather and re-roll the scraps, then repeat with the remaining dough.

Place 1 level teaspoon of the filling in the center of each round.

Fold the dough over to form a half-moon, and press firmly around the edges to make sure the dumpling is well sealed.

Draw the two corners outward together and press them tightly to seal. It’s a bit different from tortellini: with tortellini, you draw the corners inward.

You can freeze them at this stage and cook them later. To freeze: Line a sheet pan with parchment paper and spread the shishbarak dumplings in a single layer. Make sure they do not touch each other; otherwise, they will stick together into a large clump. Freeze for several hours. Once they are frozen solid, remove them from the pan and store them in plastic bags to prevent them from sticking together.

To bake: Transfer the shish barak dumplings to a greased baking sheet, leaving some space between each piece. Bake in a preheated oven at 400°F (200°C) until lightly browned with a delightfully crispy exterior.

Remove from the oven and transfer to a bowl.

Now it is time to cook the yogurt!

The yogurt: In a large, heavy-based pot, add the yogurt, egg, and diluted cornstarch, then whisk well to homogenize the mixture. Place over high heat and continue whisking continuously in one direction. The yogurt needs close attention to keep it from curdling, so whisking constantly is crucial.

Dip the shish barak dumplings in the yogurt and simmer together: Once the mixture comes to a boil, gently add the baked dumplings one at a time. Reduce the heat to medium-low and keep it simmering uncovered for 20 to 25 minutes to allow the dumplings to marry with the flavors. Stir gently every now and then with a wooden spoon to prevent the yogurt from scorching.

Fry the Garlic and Cilantro

Melt the butter in a skillet and add the canola oil, garlic, and fresh cilantro. Cook over medium-low heat, stirring until fragrant, about 45 seconds. Add the mixture to the shish barak pot and stir to combine. It will infuse your shish barak with a delectable aroma. Serve yourself a small bowl to taste, as you may need to add a little more salt.

To Serve

Transfer to a large bowl or individual soup bowls. Serve warm or at room temperature. Allow leftovers to cool completely, then cover and refrigerate.

To ensure you make your best shish barak, let’s break down the main elements and keys to success. Here are some frequently asked questions. Please read them before you start!

Why do you use milk to make the shish barak dough?

That’s a good question! Using milk makes the dough more elastic and easier to work with. (Teta Roro’s tip.)

Why do I have to leave the dough to rest for 40 minutes if the dough has no leavening agent?

That’s true—there is no leavening agent in this dough, so it will not rise. However, resting the dough allows the gluten to relax, making it more elastic and much easier to work with. If you have the time, I suggest letting it rest for 1 hour.

Don’t overstuff the dumplings!

The most important rule to follow when pleating shish barak dumplings is to avoid overstuffing them, or they are more likely to break during cooking.

Can I freeze shish barak dumplings?

• Absolutely! I always keep unbaked shish barak dumplings in my freezer. I double or triple the recipe and portion them into groups of about four dozen.
• To freeze them, line a sheet pan with parchment paper and arrange the shish barak dumplings in a single layer, making sure they do not touch each other. Otherwise, the dumplings will stick together and freeze into one large clump.
• Freeze for several hours, and once they are completely frozen, remove them from the pan and store them in plastic bags. This will prevent them from sticking together. They can be frozen for up to three months.
• When you’re ready to cook the shish barak dumplings, the rest of the recipe comes together in just a few quick steps.

Can I use nonfat yogurt?

Please don’t. While you can make shish barak with nonfat yogurt, stick with full-fat to preserve those deep flavor notes. Nonfat yogurt also has a higher protein-to-fat ratio, which makes it much more prone to curdling.

Fried garlic and cilantro mix is the pesto of Lebanese and Middle Eastern cuisine.

When yogurt is cooked, its acidity becomes more noticeable, so adding the fried garlic and cilantro accentuates the flavor notes and takes the shish barak from good to extraordinary. That hit at the end makes a huge impact!

But some folks use dried mint instead of fresh cilantro when making shish barak!

That’s true—Lebanese and Middle Eastern cooks are divided on this. Some go for dried mint, just like my paternal grandmother used to, while others prefer fresh cilantro, just like Teta Roro’s version. Both are great flavor enhancers, but when I’m aiming for rich and savory flavors, fresh cilantro takes the spotlight.

When should I add the shish barak dumplings to the yogurt?

Cook the yogurt as directed in the recipe. It is crucial that the yogurt comes to a clear, rolling boil before you add the dumplings to prevent them from sticking together.

What should the consistency of shish barak be?

It should be moderately thick. If it is too thick, add a splash of boiling water to thin it down. The consistency should be slightly thinner than a chowder. Note that it will thicken a bit as it cools.

Your recipe includes a raw egg in the yogurt. Can I omit the egg?

If you are concerned about undercooked eggs, don’t worry—you will be simmering the yogurt long enough for the egg to fully cook, and you won’t even notice it’s there. Our grandmothers used egg in yogurt-based dishes because it provides a rich, creamy texture without the risk of curdling. If you need to omit it for any reason, that is fine, but you will need to increase the cornstarch—use 3 tablespoons instead of 2.

What causes the yogurt to curdle?

Yogurt tends to curdle when heated. Two main factors prevent this when cooking shish barak or any yogurt-based dish:

1. Increase the yogurt’s stability by adding cornstarch (some versions add rice to help emulsify it).

2. Whisk the yogurt continuously until it comes to a boil.

What should I do if the yogurt curdles or separates while cooking?

This shouldn’t happen if you keep whisking until it reaches a boil. However, if it does curdle, remove the yogurt from the heat immediately. An immersion blender will help re-emulsify the sauce and restore its smooth texture.

Some folks don’t bake the shish barak dumplings—they drop them raw into the cooked yogurt!

That’s true, and it comes down to personal preference. However, we prefer to bake the dumplings first—it’s so much better!

Are we supposed to eat shish barak warm or cold?

Shish barak can be enjoyed right away—piping hot from the pot—at room temperature, or even cold straight from the fridge. In Lebanon, it is common to serve yogurt-based dishes cold, especially on warm summer days. In the winter, serve it piping hot to warm your belly and delight your senses!

This satisfying Shish barak is deeply savory and fragrant, offering a true taste of the Middle East! It’s rich and creamy—not from cream, but from yogurt simmered with meat-filled dumplings, flavored with a toss of sautéed cilantro and garlic. It is comfort food at its finest! As the Shish barak simmers, it will fill your house with warm, mouthwatering aromas.

Another masterpiece from Teta Roro’s Recipes: Lebanese Brown Lentil Soup.

Did you read the post about Zucchini in Yogurt (Koussa bil Laban)? I hope you did—it’s a reader favorite!

Let’s stay in touch:

If you enjoy my recipes, subscribe via email or connect with me on social media: Facebook, Instagram, YouTube, Pinterest, and TikTok!