Shish Barak is a kind of dumpling popular in Central Asia, and the Middle East. The dumplings are made of unleavened wheat dough squares filled with ground meat and condiments. In observance of the Islamic dietary rules, the meat filling is usually without pork. Shish Barak are little, ravioli-like dumplings filled with seasoned lamb, onions, that are boiled, baked, or fried and served in a warm yogurt sauce with toasted pine nuts. They are made in Lebanon, Iraq, Syria, Jordan, and Palestine, and are very similar to Manti, the lamb-filled dumplings eaten in Turkey.
Today we are going to make the Best shish Barak from scratch.
Servings for: 4-6 People Prep Time: 30 Minutes
If you don’t want to make a dough you can use the( dinner rolls dough) from the frozen section, or the (GOYA discos grandees )
For the dough:-
2 cups flour
2 tablespoons salt
1/2 cup water or more if u needed.
1 tablespoons oil + another one to coat the dough.
For the filling:-
1 diced onion
1 tablespoons 7 spices
1/2 tablespoons salt
1/4 cup toasted pine nuts
For the yogurt sauce:-
2 cups boiling water
1 container yogurt or 2 cups thick yogurt (labneh or Fage)
5 cloves garlic
2 tablespoons oil
To make the dough, place the flour in a bowl then Add the salt, olive oil, and water . beat the flour into the dough, use your hands once the dough thickens. Knead the dough on a smooth surface until the dough is very smooth and elastic add some oil then Wrap in plastic wrap and let rest about 20 minutes.
On medium high heat add some oil to a skillet then add the onion sauté until softened, then add Your meat let it cook through then add all the spices mix it well then sit aside to cool down.
When your dough is ready you can make the dumplings, roll 1/4 of the dough out on a flat surface. Roll out to about 1/16-inch thin, then cut into circles using a ravioli stamp or biscuit cutter or a small cup. Place a small ball of lamb filling in the center of the dough and fold into a crescent moon shape pinching hard all around the edge to seal. Pinch together the two tips and place on a lightly-floured sheet tray or flat plate.
You have the option here to leave your dumplings un cooked , or you can place them in a oven on broil for about 3 minutes tell they get color.
To cook Bring a pot add 2 cups boiling water with 1 bouillon chicken Whisk together then add the yogurt in the water, thinning it out and warming it, then add the dumplings to the mixture then cook for 3 to 4 minutes.
You can serve it with white rice.
To make the rice 1 cup washed basmati rice.
2 cups boiling water.
1 chicken bouillon for more Flavor’s.
Add some oil to a pot the add the rice and water cove and let it cook for about 10 minutes or tell your rice is fully cooked.