Entree: Syria – Damascus – شيش برك ➤ Shish Barak (Small seasoned meat dumplings simmered in a tangy garlicky yogurt sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 1 hr

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more for filling and sauce
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (120 ml) warm water, plus more as needed for dough
- 1 lb (454 g) ground lamb
- 1 small onion, finely chopped (approx. 70 g)
- 1/4 tsp (0.5 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt for filling
- 3 cups (720 ml) plain full-fat yogurt
- 1 large egg (approx. 50 g), lightly beaten
- 2 tbsp (16 g) all-purpose flour or 2 tbsp (16 g) cornstarch for stabilization
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (20 g) pine nuts
- 1 tsp (1 g) dried mint or 1 tbsp (3 g) fresh chopped mint
- 2 tbsp (30 ml) olive oil for filling (optional)

Instructions

1. Combine flour and 1 tsp salt in a bowl. Stir in oil and warm water gradually until a smooth, slightly firm dough forms. Knead 5–7 minutes, cover, and rest 30 minutes.
2. While dough rests, mix ground lamb, chopped onion, allspice, cinnamon, black pepper, 1 tsp salt, and 2 tbsp olive oil if using. Taste a small cooked pinch and adjust seasoning.
3. Divide dough into quarters. Roll each to about 1/16 inch (1.5 mm) thickness and cut into 2-inch (5 cm) rounds. Place about 1/2 tsp filling in center of each round, fold into a half-moon and press edges tightly or fold into a small triangle, sealing well. Repeat to make roughly 30–40 dumplings.
4. Bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook until they float and are tender, about 4–6 minutes. Transfer cooked dumplings to a plate.
5. In a separate saucepan, whisk together yogurt, beaten egg, and 2 tbsp flour or cornstarch until smooth. Temper the yogurt mixture by adding 1 cup (240 ml) hot water from the dumpling pot a little at a time while whisking to prevent splitting.
6. Return tempered yogurt mixture to low heat, stirring constantly until it thickens slightly but does not boil. Add minced garlic and lemon juice; season with salt to taste.
7. Gently add the cooked dumplings into the yogurt sauce and simmer on very low heat 3–5 minutes to marry flavors. Do not boil.
8. In a small skillet, melt butter and toast pine nuts until golden. Pour browned butter and pine nuts over the plated Shish Barak and sprinkle with dried or fresh mint. Serve warm.