Syrian

Shish Barak

Tiny meat-filled dumplings are folded like little ears, lightly toasted, then simmered in a warm garlicky yogurt sauce. This Syrian version is rich with allspice, coriander, and a final sizzle of cilantro-garlic butter.

▶Watch it madeMamaInTheKitchen · 11:19

Ingredients

• All-purpose flour1 cup
• Fine salt3/4 tsp, divided
• Warm water1/3 cup, plus more as needed
• Olive oil1 tsp
• Ground lamb or beef180g
• Small onion, finely minced1/2
• Ghee or butter1 1/2 tbsp, divided
• Ground allspice1/2 tsp
• Ground cinnamon1/8 tsp
• Black pepper1/4 tsp
• Toasted pine nuts1 tbsp
• Plain full-fat yogurt, preferably sheep or goat yogurt2 cups
• Egg white1
• Cornstarch1 tbsp
• Water or light meat stock1/2 cup
• Garlic cloves, crushed3
• Fresh cilantro, finely chopped1/3 cup
• Dried mint1/2 tsp

Method

1. Make the dough by mixing the flour with 1/4 tsp salt, warm water, and olive oil until a firm dough forms.
2. Knead the dough for 6 to 8 minutes until smooth, then cover and rest for 30 minutes.
3. Melt 1/2 tbsp ghee in a small pan and cook the onion until soft and lightly golden.
4. Add the ground meat, 1/2 tsp salt, allspice, cinnamon, and black pepper, then cook until the meat is browned and dry.
5. Stir in the toasted pine nuts, remove from the heat, and let the filling cool completely.
6. Roll the dough very thinly on a lightly floured surface and cut into 5 cm rounds.
7. Place a small amount of meat filling in the center of each round, fold into a half-moon, pinch the edge firmly, then bring the two corners together to form the traditional little hat shape.
8. Arrange the dumplings on a tray and let them air-dry for 10 minutes while the oven heats to 200°C.
9. Bake the dumplings for 8 to 10 minutes until lightly firm and just beginning to color; they should not become dark.
10. Whisk the yogurt, egg white, cornstarch, and water or stock in a pot until completely smooth.
11. Set the pot over medium heat and stir constantly in one direction until the yogurt comes to a gentle boil and thickens slightly.
12. Lower the heat, add the baked dumplings to the yogurt sauce, and simmer gently for 12 to 15 minutes until the dough is tender.
13. Melt the remaining 1 tbsp ghee in a small pan, add the crushed garlic, and cook for a few seconds until fragrant but not browned.
14. Add the chopped cilantro and dried mint to the garlic ghee and sizzle for 30 seconds.
15. Pour the garlic-cilantro ghee over the shish barak, simmer for 1 minute, then serve hot in shallow bowls.

Common questions