Levantine Shish Barak: The Classic Dumpling in Yogurt Sauce

Shish Barak is one of the Levant’s most delicious dishes, tracing its origins to the Turkish kitchen. The term “Shish Barak” comes from a Turkish word meaning “closed dough.” Today, it is prepared in many Arab and international cuisines due to its popularity and comforting flavor. The dish consists of small meat-filled dumplings cooked in a tangy yogurt sauce, often served during family gatherings or festive occasions.

Ingredients:

For the yogurt sauce:

• 2 kilograms plain yogurt

• 1 tablespoon cornstarch

• 2 tablespoons ground coriander

• 3 tablespoons crushed garlic

• 1 tablespoon ghee or olive oil

For the dough:

• 2 cups white flour

• 1 cup water

• 1 teaspoon salt

For the filling:

• 500 g minced beef

• 1 large onion, finely chopped

• ¼ teaspoon ground cardamom

• ½ teaspoon ground cumin

• Salt to taste

• ½ teaspoon black pepper

• 2 tablespoons olive oil

• ¼ cup fried pine nuts

Preparation Method:

1. Make the dough: Mix flour with salt, then gradually add water, kneading until you get a firm, non-sticky dough. Cover and let it rest for about 30 minutes.

2. Prepare the filling: In a pan, sauté the chopped onion in a bit of oil until soft. Add the minced meat, salt, black pepper, cardamom, and cumin. Cook over medium heat until fully done, stirring occasionally. Add the fried pine nuts and set aside to cool.

3. Shape the dumplings: Roll the dough into a thin sheet. Using a small round cutter or espresso cup, cut out equal circles. Place a small spoonful of meat filling in the center of each circle, fold into a half-moon, seal the edges, then fold again to form a cap-like shape. Arrange the dumplings on a floured tray to prevent sticking.

4. Cook the dumplings: Bring a pot of salted water to a boil. Add dumplings one by one, cooking for about 2 minutes. Meanwhile, prepare the yogurt sauce.

5. Prepare the yogurt sauce: In a blender, mix yogurt with cornstarch until smooth. Pour into a pot over medium heat, stirring constantly with a wooden spoon to prevent curdling. Once it boils and bubbles appear, remove from heat.

6. Combine: Transfer the dumplings from the boiling water directly into the hot yogurt sauce. Let simmer for a few minutes to absorb the flavors.

7. Prepare garnish: In a small pan, heat ghee, sauté garlic and coriander until golden. Pour over the shish barak before serving.

8. Serve hot with the fragrant garlic-coriander topping.