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This hearty Levantine delicacy called Shish Barak combines tender beef dumplings with a creamy yogurt sauce for the ultimate comfort food experience. Tortellini-like dumplings filled with spiced meat swim in a velvety yogurt bath, creating a dish that warms both body and soul.
I first encountered Shish Barak at my friend's Lebanese grandmother's house, and the moment that first dumpling touched my lips, I was transported. Now it's become my go-to dish when I want to create something truly memorable for special gatherings.
Ingredients
For the Meat Filling
- Ground beef: brings richness and hearty texture as the foundation of the filling
- Fragrant baharat spice blend: adds authentic Middle Eastern warmth that defines the dish
- Pine nuts: contribute delightful texture and nutty flavor that elevates the filling
- Parsley: brightens the meat filling with fresh herbal notes
- Onion and garlic: create the aromatic base that builds depth of flavor
For the Dumpling Dough
- All purpose flour: forms the backbone of our tender dumpling wrappers
- Vegetable oil: helps create pliable dough that's easy to work with
- Water: brings everything together into a smooth texture
- Salt: enhances the flavor of the dough itself
For the Yogurt Sauce
- Plain yogurt: creates the creamy tangy base that defines this dish
- Egg yolk: adds richness and helps thicken the sauce beautifully
- Cornstarch: ensures the yogurt sauce holds together without splitting
- Salt: balances the tanginess of the yogurt perfectly
For the Aromatic Garnish
- Olive oil: serves as the flavorful base for our finishing touch
- Garlic: intensifies when gently fried adding incredible aroma
- Pine nuts: toast to golden perfection adding crunch and visual appeal
- Fresh parsley: brings color and freshness to the finished dish
- Optional Aleppo pepper flakes: add gentle heat and beautiful color
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Step-by-Step Instructions
Prepare the Filling
- Cook onions and garlic:
- Cook in olive oil until translucent and fragrant, about 2 minutes. Add the ground beef and cook until it begins to brown, breaking it up with a wooden spoon. Sprinkle in the pine nuts, baharat, paprika, salt and pepper, continuing to cook until the meat is fully cooked and any liquid has evaporated. The filling should be fragrant and slightly caramelized. Finish with fresh parsley and set aside to cool completely before filling dumplings.
Make the Dough
- Prepare dough:
- Combine flour, oil, water and salt in a bowl, mixing until a shaggy dough forms. Transfer to a floured surface and knead for 4 to 6 minutes until smooth and elastic. The dough should feel soft and pliable but not sticky. Cover with a kitchen towel and let rest for 15 minutes to allow the gluten to relax, making it easier to roll out.
Form the Dumplings
- Assemble dumplings:
- Roll the dough thin, aiming for about 1/8 inch thickness. Use a 3 inch diameter glass or cookie cutter to cut circles from the dough. Place a teaspoon of cooled meat filling in the center of each circle. Fold the dough over into a half moon shape, pressing the edges firmly to seal. Create the signature tortellini shape by bringing the two corners together and pinching firmly. Double check all seals to prevent leaking during cooking.
Broil for Flavor
- Broil the dumplings:
- Arrange the sealed dumplings on a parchment lined baking sheet without overcrowding. Brush or spray lightly with oil for better browning. Broil for 7 to 10 minutes, watching carefully until they develop a light golden color. This step adds tremendous flavor through the Maillard reaction and helps the dumplings hold their shape in the yogurt sauce.
Prepare the Yogurt Sauce
- Cook yogurt sauce:
- Blend yogurt, egg yolk, cornstarch and salt until completely smooth. Transfer to a medium pot and heat very gently over medium low heat, stirring constantly. Keep stirring until the sauce thickens slightly and reaches a gentle simmer, about 5 to 8 minutes. The sauce should coat the back of a spoon but remain pourable.
Combine and Cook
- Simmer dumplings in sauce:
- Add the broiled dumplings to the simmering yogurt sauce. Cook for 5 to 8 minutes, stirring occasionally with a gentle touch to avoid breaking the dumplings. The wrappers will soften and become tender while absorbing the tangy yogurt flavor. The sauce will continue to thicken slightly as it cooks with the dumplings.
Create the Aromatic Topping
- Prepare topping:
- Heat olive oil in a small pan over medium high heat. Add minced garlic and cook until it just begins to turn golden, about 2 to 3 minutes. Add pine nuts and continue cooking for another minute until they begin to brown. Remove from heat immediately to prevent burning. Add Aleppo pepper if using, then carefully add the chopped parsley, standing back as it may splatter.
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Serve with Flair
- Assemble and serve:
- Transfer the dumplings and yogurt sauce to a large serving bowl or individual bowls. Drizzle the hot garlic and pine nut oil over the top. The heat will release an incredible aroma as it hits the yogurt. Serve immediately while hot, preferably with warm flatbread for scooping up the delicious sauce.
My absolute favorite part of this recipe is the moment the hot garlic oil hits the creamy yogurt sauce. The sizzle, the aroma that fills the kitchen, and the beautiful contrast of colors makes this dish as beautiful as it is delicious. My Lebanese friend's grandmother taught me that the key is to work the dough until it feels like "a baby's earlobe" to achieve the perfect texture.
Make-Ahead Magic
Shish Barak is perfect for entertaining because much of the work can be done ahead. The filled dumplings can be prepared and broiled up to three days in advance and stored in the refrigerator, or frozen for up to three months. Simply place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer bag. When ready to use, there's no need to thaw before adding to the simmering yogurt sauce, just increase the cooking time by a few minutes.
Troubleshooting Yogurt Sauce
The trickiest part of this recipe is preventing the yogurt sauce from splitting. The cornstarch and egg yolk help stabilize it, but gentle heat is absolutely crucial. If your sauce begins to look grainy or separated, immediately remove it from heat and whisk vigorously. In extreme cases, blending a small amount of cornstarch with cold water and slowly incorporating it while stirring can rescue a broken sauce. Remember that once the sauce has thickened, keep the heat very low for the remainder of cooking.
Serving Suggestions
Traditionally, Shish Barak is served with nothing more than warm Arabic flatbread for scooping up the dumplings and sauce. However, it also pairs beautifully with a simple side of fresh vegetables dressed with lemon and olive oil to balance the richness. Some families serve it alongside vermicelli rice to absorb the delicious sauce. For a complete feast, start with simple mezze like hummus, baba ganoush, and tabbouleh before presenting this showstopping main course.
Cultural Context
Shish Barak holds a special place in Levantine cuisine, particularly in Lebanon, Syria, Jordan, and Palestine. The dish exemplifies the resourcefulness of preserving meat through drying or freezing stuffed dumplings for later use. The yogurt sauce represents the region's love of tangy dairy elements in savory dishes. While labor intensive, Shish Barak is traditionally a communal cooking activity, with family members gathering to assemble the dumplings together, sharing stories and passing down techniques through generations.
Frequently Asked Questions
- → What is Shish Barak?
Shish Barak is a traditional dish from the Levant made with meat-filled dumplings cooked in a tangy yogurt sauce and topped with garlic, parsley, and pine nuts.
- → Can I make the dough ahead of time?
Yes, the dumpling dough can be made ahead and stored in the refrigerator for up to 24 hours. Ensure it is wrapped tightly to prevent it from drying out.
- → What meat can I substitute for ground beef?
You can substitute ground lamb or a combination of lamb and beef. For a vegetarian option, you can use a plant-based ground meat alternative.
- → How do I prevent the yogurt sauce from splitting?
To prevent the yogurt sauce from splitting, always cook it over low to medium heat and keep stirring constantly. Avoid using high heat.
- → Can I use store-bought dough for the dumplings?
Yes, you can use wonton or gyoza wrappers as a shortcut instead of making your own dumpling dough, although homemade dough enhances the flavor and authenticity.
- → How can I store leftover Shish Barak?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a bit of water to thin the yogurt sauce if necessary.