Shish Barak Yogurt Dumplings (Print Version)
# Ingredients:
→ Meat Filling
01 -
1 tablespoon olive oil
02 -
½ white onion, finely chopped
03 -
2 garlic cloves, peeled and finely minced
04 -
½ lbs ground beef (lean or extra lean)
05 -
2 tablespoons pine nuts
06 -
1 teaspoon baharat (7-spice), or substitute equal parts cumin, coriander, and cinnamon
07 -
1 teaspoon paprika
08 -
Salt and black pepper, to taste
09 -
¼ cup parsley, finely chopped
→ Dumpling Dough
10 -
3 cups all-purpose flour
11 -
3 tablespoons vegetable oil
12 -
¾ cup water (use more or less to achieve a smooth, pliable dough)
13 -
½ teaspoon salt
→ Yogurt Sauce
14 -
4 cups 2% plain yogurt
15 -
1 egg yolk
16 -
1 tablespoon corn starch
17 -
1 teaspoon salt
→ Garnish (Adha)
18 -
3 tablespoons olive oil
19 -
3-5 garlic cloves, finely minced
20 -
2 tablespoons pine nuts
21 -
¼ cup fresh parsley, finely chopped
22 -
1 tablespoon Aleppo pepper flakes (optional)
# Instructions:
01 -
Heat olive oil in a frying pan over medium-high heat. Add chopped onion and minced garlic. Cook for 2-3 minutes until the onion is translucent. Add ground beef and cook for 4-6 minutes. Stir in pine nuts, baharat, paprika, salt, and black pepper. Cook until fragrant and any remaining liquid is evaporated. Remove from heat, add parsley, stir to combine, and set aside to cool.
02 -
In a bowl, combine flour, vegetable oil, water, and salt. Mix with a fork or by hand until the dough comes together. Transfer to a floured surface and knead for 4-6 minutes until smooth and pliable. Cover with a towel and let rest for 15 minutes.
03 -
Roll out the dough on a floured surface to approximately ⅛" thickness. Using a 3" cutter, cut out circles of dough. Re-roll scraps as needed to maximize yield.
04 -
Place 1 teaspoon of meat filling in the center of each dough circle. Fold and seal edges to form a parcel, ensuring no gaps. Pinch the ends together to resemble tortellini. Repeat with all dough circles.
05 -
Place dumplings in a single layer on a baking tray lined with parchment paper. Spray or brush with olive oil. Broil in the oven for 7-10 minutes until lightly browned, being careful not to burn them. Alternatively, freeze dumplings at this stage for later use.
06 -
Blend yogurt, egg yolk, cornstarch, and salt until smooth. Transfer to a medium pot and heat on medium-low while stirring continuously. Bring to a gentle simmer, cooking for 5-8 minutes until slightly thickened. Add water to adjust consistency if needed.
07 -
Gently add dumplings to the yogurt sauce and cook for 5-8 minutes, ensuring the dough is cooked and dumpling centers are warmed through.
08 -
Heat olive oil in a small pan over medium heat. Add minced garlic and cook for 2-3 minutes until lightly browned. Add pine nuts and cook for 1 additional minute. Remove from heat, stir in Aleppo pepper flakes (if using) and parsley, and set aside.
09 -
Transfer the dish to a large serving bowl or portion into smaller bowls. Garnish with the prepared garlic topping and serve immediately.
# Notes:
01 -
Be cautious not to overheat the yogurt sauce to avoid splitting.
02 -
Dumpling edges can be sealed with a small amount of water for better adhesion.