Description
Shish Barak is a traditional Middle Eastern dish featuring delicate beef-filled dumplings baked to golden perfection and served in a luscious, tangy yogurt sauce infused with mint. This hearty and comforting recipe combines a tender homemade dough with spiced beef filling, toasted pine nuts, and a creamy, thickened yogurt broth, creating a perfect balance of flavors and textures that make a delightful meal for family and friends.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 cup warm water
- ¼ cup olive oil
- 1 teaspoon salt
Beef Filling
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ small onion, minced
- 2 garlic cloves, minced
- 2 teaspoons 7 spice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley, plus more for serving
- 2 tablespoons toasted pine nuts, plus more for serving
Yogurt Sauce
- 32 ounces Greek yogurt
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 2 teaspoons dried mint
Instructions
- Prepare the dough: In the bowl of a stand mixer fitted with the hook attachment, combine the flour, warm water, olive oil, and salt. Mix until the dough forms a smooth, springy ball, which takes about 5 to 7 minutes. Cover the dough and let it rest at room temperature for 30 minutes to develop the gluten and ensure easy rolling.
- Make the beef filling: Heat the tablespoon of olive oil in a medium pan over medium heat. Add the ground beef and minced onions, cooking and breaking up the meat with a spatula until browned and finely minced, approximately 10 minutes. Stir in the garlic, 7 spice, salt, and black pepper, cooking for an additional 2 minutes until fragrant. Fold in the chopped parsley and toasted pine nuts, then remove the pan from heat and set aside to cool slightly.
- Cut the dough: Lightly flour a clean, flat surface and roll the rested dough out to about ⅛ inch thickness, forming roughly a 16 by 16-inch square. Using a 2-inch round cookie cutter or similar object, cut the dough into circular discs. Gather and re-roll any leftover dough to make additional discs as needed.
- Make the dumplings: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place about 1 teaspoon of the beef filling onto the center of each dough disc. Fold the dough over to create a half-moon shape and pinch the edges tightly together to form a tortellini-like dumpling. Arrange the dumplings on the prepared sheet and bake for about 15 minutes until they are lightly browned. Remove from the oven and set aside.
- Prepare the yogurt sauce: In a large pot, whisk together the Greek yogurt, water, cornstarch, salt, and dried mint until the mixture is smooth and free of lumps. Place the pot over medium heat and stir frequently, cooking for about 10 minutes until the sauce begins to thicken. It will continue to thicken when cooked further with the dumplings.
- Assemble and serve: Gently add the baked dumplings into the thickened yogurt sauce. Cook together on medium heat until the dumplings start to float to the surface, approximately 10 minutes, indicating they are heated through and the flavors meld. Serve the Shish Barak warm, ladled into bowls and garnished generously with extra toasted pine nuts, chopped parsley, and dried mint.
Notes
- Use a stand mixer with a dough hook for easier dough mixing, or knead by hand if necessary.
- Seven spice blend typically includes a mix of spices like black pepper, cumin, coriander, cinnamon, cloves, nutmeg, and cardamom; adjust to your taste.
- To toast pine nuts, gently heat them in a dry skillet over medium heat until golden and fragrant, watching carefully to prevent burning.
- The yogurt sauce thickens as it cooks; stirring frequently prevents curdling and helps achieve a creamy texture.
- This dish can also be made entirely on the stovetop by pan-frying dumplings instead of baking for a different texture.
- Leftover Shish Barak can be refrigerated and reheated gently on the stovetop to preserve the sauce’s creaminess.
