Teta Roro’s Shish Barak
Description
You’ll find shish barak in Lebanese and Middle Eastern restaurants and homes, with perhaps as many opinions about how it should be made as places where it’s eaten. Everybody has the best shish barak recipe—but, sorry, nothing equates to my granny’s version (no bias here!). You will learn the fine art of rolling, stuffing, and shaping these adorable little meat dumplings, then cooking them in a garlicky yogurt sauce. No matter how tricky shish barak may sound, I guarantee you will feel like a serious pro from the moment you put on your apron until you serve yourself a bowl to taste it. Once you make it, don’t be stingy by keeping it to yourself—share it with the world!
Equipment
- Pot
- Skillet
- Whisk
- Wooden Spoon or Spatula
Ingredients
For the yogurt:
- For the yogurt sauce:
- 2 kg / 4.5 lbs / 2 liters plain whole-milk yogurt
- 6 garlic cloves crushed
- 2 level tablespoons cornstarch dissolved in 3 cups of water
- Salt to taste
- 1 egg optional, but highly recommended; if you have an egg allergy, omit it and use 3 tablespoons of cornstarch instead of 2
- For the Shish Barak dumplings:
- Dumpling dough:
- 2 cups flour
- A pinch of salt
- 3/4 cup lukewarm whole milk
- Dumpling filling:
- 300 g / 10.5 oz ground beef or lamb
- 4 tablespoons sunflower oil
- 2 small onions finely chopped
- Salt to taste
- A pinch of freshly ground black pepper
- For the garlic-cilantro pesto:
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil
- 1 handful fresh cilantro finely chopped (leaves only, stems discarded)
- Toasted pine nuts for garnish optional
Instructions
- To make the dumpling dough from scratch: Place the flour in a large bowl and add the salt. Pour in the milk and stir with a spatula. Once the mixture starts to come together, use your hands to knead until the dough forms a cohesive ball. Transfer the dough to a floured work surface and knead for 3 minutes or until the dough is firm and bounces back when pressed with a finger. If it sticks, lightly dust the surface with flour and continue kneading. Transfer the dough to a clean bowl, cover with cling film, and let it rest for 30 minutes.
- To make the meat filling (hashweh): In a large skillet, sauté the minced lamb over medium heat for about 7 to 8 minutes until well browned. Add the sunflower oil, onions, salt, and black pepper. Stir to combine, reduce the heat to very low, and cover. Simmer for about 5 to 7 minutes until the onions are wilted and the liquid has evaporated. Set aside to cool completely before using.
- To form the shish barak dumplings: On a lightly floured surface, roll out the dough using a rolling pin to a thickness of ⅛ inch (about 3 mm). With a cookie cutter, cut the dough into 2-inch rounds, spacing them as close together as possible. Place 1 level teaspoon of the filling in the center of each round. Fold the dough over to form a half-moon, then draw the two corners together and press tightly to seal. Gather and re-roll the scraps, and repeat with the remaining dough.
- Bake the shish barak dumplings: Transfer the dumplings to a greased baking sheet, leaving space between each piece. Bake in an oven preheated to 400°F (200°C) until they are lightly browned and crisp on the outside. Remove from the oven and transfer the dumplings to a bowl.
- Cook the yogurt: In a large, heavy-bottomed pot, combine the yogurt, egg, and diluted cornstarch, then whisk well until homogenized. Place over high heat and whisk continuously in one direction. The yogurt requires constant attention to keep it from curdling.
- Gently add the baked dumplings one by one into the boiling yogurt. Reduce the heat to medium-low and keep it simmering uncovered, stirring gently with a wooden spoon every now and then to prevent the dumplings from breaking. Cook for 20 to 25 minutes to allow the flavors to meld together.
- Fry the garlic and cilantro. In a skillet, melt the butter and add the sunflower oil, garlic, and fresh cilantro. Cook over medium-low heat, stirring until fragrant, about 45 seconds. Add to the shish barak pot and stir to combine. It will infuse your shish barak with a delectable scent."
- To serve: Transfer to a large bowl or individual soup bowls. Serve warm or at room temperature. Once completely cooled, cover leftovers and refrigerate. Happy eating! Watch the detailed video tutorial above.
Video
Notes
Note 1: Freezing I always keep raw shish barak dumplings in my freezer. I usually double or triple this recipe, then portion the dumplings into groups of about four dozen each for easy storage.
Note 2: Flavor & Garnish For a nuttier flavor, toast the pine nuts in a skillet over medium-low heat with two tablespoons of canola oil until lightly browned. Remove them with a slotted spoon and scatter them over the plated shish barak for a richer presentation.
"If you make Teta Roro's Shish Barak, leave a comment below or share your pictures on Facebook! I would love to see your creations!#Hadia’s lebanese Cuisine
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