📝 About This Recipe
A soul-warming Levantine classic, Shish Barak features delicate, meat-filled dumplings bathed in a luscious, garlicky yogurt sauce. This unique variation incorporates protein-rich chickpeas, adding a nutty depth and satisfying texture to the traditional silky profile. It is a labor of love that rewards the palate with a sophisticated balance of tangy yogurt, aromatic warm spices, and toasted pine nuts.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 3/4 cup Water (lukewarm, adjust as needed)
- 1/2 teaspoon Salt
The Meat Filling
- 300 grams Ground lamb or beef (finely ground)
- 1 small Yellow onion (very finely minced)
- 1 teaspoon Seven Spices (Baharat) (or a mix of allspice and cinnamon)
- 2 tablespoons Pine nuts (toasted and crushed)
- 1/2 teaspoon Black pepper (freshly cracked)
The Yogurt Sauce & Chickpeas
- 1 kg Plain full-fat yogurt (preferably goat or sheep milk yogurt for authenticity)
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 1.5 tablespoons Cornstarch (dissolved in 1/4 cup cold water)
- 1 large Egg (whisked (helps stabilize the yogurt))
- 4-5 cloves Garlic (crushed into a paste)
- 1 tablespoon Dried mint
- 2 tablespoons Ghee or Butter
👨🍳 Instructions
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1
In a large bowl, mix the flour and salt. Gradually add lukewarm water and knead for about 8-10 minutes until you have a smooth, elastic dough. Cover and let it rest for 30 minutes.
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2
Prepare the filling by sautéing the minced onion in a splash of oil until translucent. Add the ground meat, breaking it up with a spoon, and cook until browned. Stir in the Seven Spices, salt, pepper, and crushed pine nuts. Let the mixture cool completely.
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3
Preheat your oven to 180°C (350°F). Lightly grease a large baking sheet.
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4
On a floured surface, roll out the dough to a thickness of about 2mm. Use a small circular cutter (about 1.5 inches) to cut out rounds of dough.
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5
Place half a teaspoon of the meat filling in the center of each circle. Fold the dough over to create a half-moon shape, pinching the edges tightly to seal. Join the two corners of the half-moon together to create a 'hat' or 'tortellini' shape.
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6
Arrange the dumplings on the baking sheet and bake for 10-12 minutes. They should be firm and slightly dried out, but not deeply browned.
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7
In a large pot, whisk the yogurt, the whisked egg, and the cornstarch slurry until perfectly smooth. Passing it through a sieve into the pot ensures no lumps.
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8
Place the pot over medium heat. Stir CONSTANTLY in one direction with a wooden spoon. This is crucial to prevent the yogurt from curdling. Bring to a gentle simmer.
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9
Once the yogurt is simmering and thickened, gently slide in the baked dumplings and the cooked chickpeas. Lower the heat and let them simmer together for 10-15 minutes.
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10
In a small skillet, melt the ghee or butter. Add the crushed garlic and sauté until fragrant and golden (about 1-2 minutes). Stir in the dried mint and immediately remove from heat.
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11
Pour this aromatic garlic-mint butter (the 'tasha') over the yogurt pot. Give it one gentle stir.
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12
Ladle the Shish Barak and chickpeas into deep bowls, ensuring everyone gets plenty of dumplings and sauce.
💡 Chef's Tips
Always stir the yogurt in one single direction to maintain its structural integrity and prevent splitting. If the sauce is too thick, thin it out with a little warm beef broth or water after the yogurt has reached a boil. Baking the dumplings before adding them to the sauce prevents them from becoming doughy or falling apart. You can make the dumplings in large batches and freeze them (before baking) for a quick meal later. Ensure the meat filling is completely cooled before stuffing the dough to prevent the dough from tearing.
🍽️ Serving Suggestions
Serve alongside a bowl of vermicelli rice for a traditional, filling meal. A simple side salad of cucumbers, tomatoes, and lemon dressing provides a refreshing crunch. Pair with a glass of chilled Arak or a crisp, dry white wine like Sauvignon Blanc. Garnish with extra toasted pine nuts and a sprig of fresh cilantro for a pop of color. Serve hot, but note that the flavors often deepen and become even more delicious the next day.