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Shish Barak is a traditional Lebanese dish that beautifully marries tender meat dumplings with a rich, tangy yogurt sauce. This comforting dish is a staple in Lebanese households, especially during family gatherings and special occasions.
Its unique combination of flavours and textures offers a delicious insight into the culinary traditions of Lebanon, making it a must try for those interested in exploring Middle Eastern cuisine.
What Is Shish Barak?
Shish Barak is meat dumplings that are cooked in a creamy, seasoned yogurt sauce. The dumplings, often likened to mini ravioli, are filled with ground lamb or beef, mixed with onions, pine nuts, and a blend of spices.
These dumplings are then shaped into small, crescent-like forms, baked or fried until golden, and finally simmered in the yogurt sauce.
The dish is typically served warm, making it an ideal comfort food that brings warmth to the soul. While it is a beloved dish across the Levant, Shish Barak holds a special place in Lebanese cuisine, where it’s often prepared with great care and attention to detail.
Ingredients and Taste
The primary ingredients in Shish Barak include ground lamb or beef, yogurt, flour, onions, pine nuts, and a blend of spices such as allspice, cinnamon, and black pepper. The dumpling dough is made from a simple mixture of flour, water, and salt, rolled out thinly to encase the flavourful meat filling.
The yogurt sauce is what makes Shish Barak truly distinctive. It’s prepared by cooking yogurt with corn starch or flour to achieve a thick, creamy consistency, and then seasoned with garlic, dried mint, and sometimes a hint of lemon juice for extra tang.
The dumplings are simmered in this sauce, allowing them to absorb the tangy flavours, creating a harmonious blend of savoury, creamy, and slightly sour notes.
When you take a bite of Shish Barak, you’re greeted with the soft, slightly chewy texture of the dumpling, followed by the rich and aromatic meat filling. The yogurt sauce adds a refreshing tartness that balances the richness of the meat, making every mouthful a delightful experience.
A Taste of History
The origins of Shish Barak are deeply rooted in the Levantine culinary tradition, with influences from ancient Persian and Ottoman cuisines. The concept of meat filled dumplings is found in various cultures, from the Russian pelmeni to the Italian ravioli, but Shish Barak has its own unique identity within Middle Eastern cooking.
In Lebanon, Shish Barak has been passed down through generations, often associated with home cooked meals and family traditions. The process of making the dumplings, from kneading the dough to shaping each piece by hand, is often a communal activity, bringing family members together in the kitchen.
Traditional Lebanese Shish Barak Recipe
Serves: 4 people
Ingredients:
For the Dumplings:
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 tsp salt
- 1 tbsp olive oil
- 250g ground beef or lamb
- 1 small onion, finely chopped
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- Salt and pepper to taste
- 1 tbsp pine nuts (optional)
For the Yogurt Sauce:
- 4 cups plain yogurt
- 1 egg
- 1 tbsp corn starch
- 2 garlic cloves, minced
- 1 tbsp dried mint
- Salt to taste
Directions
Preheat your oven to 350°F (175°C). In a large bowl, mix the flour, water, salt, and olive oil to form a dough. Knead until smooth and elastic, then cover and let it rest for 30 minutes.
In another bowl, mix the ground meat with chopped onion, cinnamon, allspice, salt, pepper, and pine nuts (if using). This will be the filling for the dumplings.
Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into small circles using a cookie cutter or a glass.
Place a small spoonful of the meat filling in the centre of each dough circle. Fold the dough over to form a half moon shape, then pinch the edges to seal. Bring the two corners together and pinch to form a hat shape.
Place the dumplings on a baking sheet and bake in the preheated oven for 15 minutes, or until they are lightly golden.
While the dumplings bake, prepare the yogurt sauce. In a large pot, whisk together the yogurt, egg, and corn starch over medium heat. Stir constantly to prevent curdling until the mixture thickens.
Add the minced garlic and dried mint to the yogurt sauce. Season with salt to taste. Once the sauce is thick and smooth, gently add the baked dumplings to the pot.
Simmer the dumplings in the yogurt sauce for 10 minutes. Serve hot, garnished with additional dried mint and a side of rice or pita bread.
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