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

Shish Barak/Lebanese Meat Dumplings in Yogurt (Video)

Watch the video tutorial to learn from A to Z on how to make Lebanese shish barak/ meat dumplings in yogurt!

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 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, shaping the adorable little meat dumplings, and cooking them with 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 till you serve yourself a small bowl to taste it. Once you make it, don’t be stingy by keeping it to yourself — share it with the world! Watch the detailed video.

I have a lot of comfort dishes that remind me of home, but particularly shis barak is a soul food that brings me back to Teta Roro’s (my granny) house on holidays where the aroma of steamy big pot of shishbarak on her stovetop wafted through the air! To this day, the smell of sauteed garlic and cilantro together import me right back to her kitchen. The best part of the story was when my nieces and me would sneak into the kitchen to steal a few pieces of baked shish barak dumplings before grandma dipped them in the cooked yogurt. Her kitchen was undoubtedly my favorite spot in her house. There was warmth and comfort that radiated from that space. Maybe the stories, the laughter echoes off the walls, the get together with the extended family members, but undoubtedly, her food was the big deal. She had an intuitive culinary knowledge like no other — or at least in my opinion — and I count myself blessed to have had the opportunity to learn some of her kitchen secrets. But beyond Teta Roro’s perfect cooking skills, there was another virtuousness that stayed with me longer than any food she cooked— her love that nourished my spirit even more than the food that filled my stomach. A few days ago, marked the fifth anniversary of her passing away. To embrace her remembrance, I speak her name and tell her stories to keep the flame of her memory burning bright. I bring to you one great cooking masterpiece, her shish barak recipe, hoping to provide love, fun and inspiration in your kitchens! The photo below was taken on the day of my book signing, 11 years ago!  I miss you so much Teta Roro!

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

Shish Barak Dumplings:

The Dough: The dough is made from scratch with only few ingredients: flour, milk, water and salt.

  To 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 until the dough forms a ball of one texture. Transfer the dough to a floured work surface and knead for 3 minutes or until the dough is firm and bounces back when you press it with your finger. Transfer to a clean bowl, cover with clingfilm and let it rest for 40 minutes.

To make the meat filling, (hashweh): To a large skillet, sauté the minced lamb and cook over medium heat until well browned, for about 7 to 8 minutes. Add the sunflower oil, onions, salt, and black pepper. Stir to combine, reduce heat to very low and cover up. Simmer about 5-7 minutes until the onion wilts and the liquid in the skillet has dried out. Set aside to cool down compltely before using!

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

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

Place 1 leveled teaspoon of the filling into the center of each round.

Fold the dough over to form a halfmoon, and press well around the edges to make sure the dumpling is well sealed.

Draw the two corners outwards together and press tightly to seal. A bit different than tortellini. In tortellini you draw the corners inwards

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

To bake: Transfer the shish barak dumplings to a greased oven sheet, leaving some space between each piece. Bake in a preheated oven to 400°F /200°C until the shish barak dumplings are slightly browned with a delectable crispy exterior.

Remove from the oven and transfer to a bowl.

Now it is time to cook the yogurt!

Cooking the yogurt:

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

Dip the shish barak dumplings in yogurt and simmer together:

• Once the mixture boils, gently add the baked dumplings one at a time.  Reduce heat to medium- low and keep it simmering (uncovered) for 20 to 25 minutes, allowing the dumplings to marry with flavors and develop together. Stir gently every now and then with a wooden spoon to prevent the yogurt from scorthching.

 Fry the garlic and cilantro.

• Melt the butter in a skillet and add canola oil, the garlic and fresh cilantro. Cook over medium-low heat, and stir until fragrant, about 45 seconds. Add to the shish barak pot and stir to homogenize. They’ll perfume your shish barak with a delectable scent. Serve yourself a small bowl to taste it. You might need to add a little more salt.

To Serve!

• Transfer to a large bowl or individual soup plates. Serve warm or at room temperature. Cover leftovers when totally cooled down 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 before starting!

Why do use milk in making the shish barak dough?

• That’s a good question, using milk makes the dough more elastic and easy to work with, (teta Roro’s tip)

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

• That is true, there is no leavening agent in this dough and no rise will occur. However, the dough will relax and become more elastic, and way more easier to work with, if you have time, I suggest to let it rest for 1 hour.

Don’t overstuff the dumplings!

• The only rule to follow when pleating shish barak dumplings is to avoid overstuffing them or they will likely break during cooking.

Can I freeze shish barak dumplings?

• Absolutely yes. I always keep unbaked shishbarak dumplings in my freezer. I double and triple the recipe and I portion in groups like every four dozen together! To freeze: Line a sheet pan with parchment paper, spread the shishbarak dumplings in a single layer, making sure that the shishbarak do not touch each other, otherwise, the dumplings will stick together into a large clump; freeze for several hours and when frozen solid, remove from the pan and store in plastic bags (this will prevent them from sticking together). Freeze up to three months. When the shish barak dumplings are ready, the rest of the recipe comes together in relatively quick steps.

Can I use nonfat yogurt?

• Please don’t. While it is still doable with nonfat yogurt, but to keep the deep flavor notes, go with full-fat versions when making shish barak. Besides, non-fat yogurt has a higher protein-to-fat ratio, making it 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 would accentuate the flavor notes and will take the shish kbarak from good to extraordinary. That hit at the end makes a huge impact!

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

• That’s true, Lebanese and Middle Easterns are divided here, some would go for dried mint, just like my granny from my dad’s side, others would 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 to add the shishbarak dumplings to the yogurt?

• You have to cook the yogurt as mentioned in the recipe. It is crucial that the yogurt boils and bubbles in a clear way before adding the dumplings, to avoid them from sticking together.

What should be the consistency of shish barak?

• It should be moderately thick, if  it is too thick, add a splash of boiling water to it to thin it down. The consistency should be a bit thinner than a chowder. Note that it will thicken a bit upon cooling down.

Your recipe includes a raw egg in the yogurt, can I omit the egg?

If you are concerned about undercooked eggs, I tell you, you will be simmering the yogurt for long and the egg will be fully cooked, you would not even notice its presence. The reason why our grannies used egg in cooking yogurt based dishes is that it provides a rich and creamy texture without the risk of curdling. If for any reason you need to omit it that would still be ok, but then, you need to raise the ratio of conrstarch. In other words, instead of 2  tablespoons cornstarch, put 3 tablespoons.

What causes the yogurt to curdle?

• Yogurt tends to curdle when heated up, two factors are important to consider when cooking shish barak or any yogurt base dish. First you need to increase the yogurt’s stability by adding cornstarch, some versions would add rice to help emulsify the yogurt. Second, it is crucial to whisk the yogurt in a continues manner until it comes to a boil.

What would I do if for any reason the yogurt curdled or separated while cooking?

• While this should no happen if you keep whisking the yogurt until it reaches a boiling point, but for any reason, if that happens, remove the yogurt from heat as soon as curdling is noticed. An immersion blender can help emulsify the sauce and return it back to its nature.

Some folks do not bake the shish barak dumplings, they dip them raw in the cooked yogurt!

That true, this is a matter of taste preference, but we bake the dumplings, way more better!

Are we supposed to eat shishbarak warm or cold?

• Shishbarak can be eaten right away, piping hot from the pot, at room temperature or cold right from the fridge. In Lebanon it is common practice to serve yogurt-based dishes right from the fridge, especially on warm summer days. Serve it piping hot in winter, it will warm your belly and please your senses.

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

• Another masterpiece of  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 is readers’ favorite!

• Author: Hadia Zebib Khanafer
• Cooking time: 20 minutes
• Prep time 1 hour
• Serving: 7 persons
• Cuisine:  Lebanese and Middle Eastern

Ingredients

For the yogurt:

• 2 kgs / 4.5 lbs / 2 liters  plain whole milk yogurt
• 6 garlic cloves, crushed
• 2  leveled tablespoons cornstarch, diluted in 3 cups of water
• Salt to taste
• 1 egg, optional, but highly recommended, if you have egg allergy omit it and add 3 tablespoons of cornstarch instead of 2

For the shish barak dumplings:

The Dumplings’ Dough:

• 2 cups flour
• A pinch of salt
• 3/4 cup whole milk, lukewarm

For the dumplings’ filling:

• 300 grams /10.5 oz of ground beef or lamb
• 4 tablespoons sunflower oil
• 2 small onions, finely chopped
• Salt to taste
• A dash of freshly grated black pepper

For the garlic-cilantro pesto:

• 1 tablespoon unsalted butter
• 3 tablespoon olive oil
• A handful of finely chopped fresh cilantro, use the leaves only and discard the stems

Toasted Pine nuts to garnish, optional

Directions:

1. To make from-scratch the dumpling dough: 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 ball of one texture. Transfer the dough to a floured work surface and knead for 3 minutes or until the dough is firm and bounces back when you press it with your finger. If it sticks to the surface, flour the work surface lightly and continue kneading. Transfer to a clean bowl, cover with clingfilm and let it rest for 30 minutes.
2. To make the meat filling, (hashweh): To a large skillet, sauté the minced lamb and cook over medium heat until well browned, for about 7 to 8 minutes. Add the sunflower oil, onions, salt, and black pepper. Stir to combine, reduce heat to very low and cover up. Simmer about 5-7 minutes until the onion wilts and the liquid in the skillet has dried out. Set aside to cool down completely before using!
3. To form the shish barak dumplings: On a lightly floured surface, roll out your dough using a rolling pin to a thickness of (1/8 inch/ 1/2 cm).  With a cookie cutter, cut the dough into 2-inch rounds, spacing the rounds as close together as possible. Place 1 leveled teaspoon of the filling into the center of each round. Fold the dough over to form a halfmoon, then draw the two corners together and press tightly to seal. Gather and re-roll the scraps, and repeat with the remaining dough.
4. Bake the shisk barak dumplings: Transfer the dumplings to a greased oven sheet, leaving some space between each piece. Bake in a preheated oven to 400°F /200°C until the shish barak dumplings are slightly browned with a delectable crispy exterior. Remove from the oven, transfer the dumplings to a bowl.
5. Cook the yogurt: In a large heavy based pot, add the yogurt, egg and diluted cornstarch; whisk well to homogenize the mixture. Place over high heat, and continue whisking in one direction. The yogurt needs attention to avoid it from curdling; it is crucial to whisk the yogurt constantly.
6. Dip the shish barak dumplings in yogurt: Once the yogurt boils, in a clear way, gently add the baked dumplings one at a time.  Reduce heat to medium- low and keep it simmering (uncovered) stirring gently every now and then with a wooden spoon to prevent dumpling breakage. Cook for 20 to 25 minutes, allowing the flavors to mellow and develop together.
7. Fry the garlic and cilantro. In a skillet melt butter and add the sunflower oil, the garlic and fresh cilantro. Cook over medium-low heat, and stir until fragrant, about 45 seconds. Add to the shish barak pot and stir to homogenize. They’ll perfume your shish barak with a delectable scent.
8. To serve: Transfer to a large bowl or individual soup plates. Serve warm or at room temperature. Cover leftovers when totally cooled down and refrigerate. Happy Eating. Watch the detailed video tutorial above.

Note 1: Freezing: I always have raw shish barak dumplings in my freezer. I double and triple the quantity mentioned here to make shish barak dumplings and I portion in groups like every four dozen together!

Note 2 : For a more nutty flavor, toast the pine nuts, over medium-low heat, in a skillet with 2 tablspoons of canola oil until lightly browned, remove with a slotted spoon and garnish the shish barak plates for a richer presentation!

Did you read the post about Zucchini in yogurt/ Koussa bil Laban? I hope you did. It is readers’ favorite!

If you make the "Teta Roro's Shish Barak", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine