Entree: Syria – Aleppo – شيش برك ➤ Shīsh Barak (Yogurt-based stew of small meat-filled dumplings in a garlicky, buttered sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- For the dough:
- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 2/3 cup (160 ml) warm water, plus more as needed
- 1 tbsp (15 ml) olive oil
- For the filling:
- 1 lb (454 g) ground lamb
- 1 small onion, finely grated (about 3 oz / 85 g)
- 2 tbsp (30 ml) pine nuts, toasted (about 12 g)
- 1/2 tsp (2 g) ground cinnamon
- 1/4 tsp (1 g) ground allspice
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) ground black pepper
- For the yogurt sauce:
- 3 cups (720 ml) plain full-fat yogurt
- 1 large egg (optional, for stabilization)
- 1 tbsp (8 g) cornstarch (optional, for stabilization)
- 3 cloves garlic, crushed (about 9 g)
- 1/2 tsp (2 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- For finishing:
- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) dried mint
- 1/4 tsp (1 g) Aleppo pepper or red pepper flakes (optional)
- Garnish:
- 1 tbsp (12 g) toasted pine nuts
- 1 tbsp (4 g) chopped fresh parsley

Instructions

1. Make the dough: In a bowl combine flour and 1/2 tsp salt. Add olive oil and warm water gradually, mixing until a soft, smooth dough forms. Knead 5–7 minutes, cover and rest 30 minutes.
2. Prepare the filling: In a bowl mix ground lamb, grated onion, toasted pine nuts, cinnamon, allspice, 1 tsp salt, and pepper until combined. Keep chilled.
3. Roll and fill dumplings: Divide dough into two portions. On a lightly floured surface roll one portion very thin (1–2 mm). Cut into 1.5–2 inch (4–5 cm) squares. Place about 1/2 tsp filling (approximately 4–5 g) in center of each square, fold into a small triangle or purse and seal tightly. Repeat with remaining dough and filling.
4. Toast pine nuts and set aside for garnish.
5. Cook dumplings briefly: Bring a large pot of salted water to a gentle boil. Drop dumplings in batches and cook 2–3 minutes until they float and are just cooked through. Remove with slotted spoon into a bowl; reserve cooking liquid (about 2 cups / 480 ml).
6. Stabilize yogurt: In a large saucepan whisk yogurt with egg (if using) and cornstarch until smooth. Add 1 cup (240 ml) of reserved dumpling cooking liquid while whisking to temper. Place over low heat and stir constantly — do not boil — until warm and slightly thickened, about 5 minutes.
7. Add dumplings to yogurt: Gently add cooked dumplings into the warm yogurt sauce and simmer very gently for 3–4 minutes to marry flavors. Adjust salt and lemon juice to taste.
8. Make the butter-garlic topping: In a small skillet heat butter and olive oil over medium heat. Add crushed garlic and sauté until fragrant and golden, about 1 minute. Turn off heat, stir in dried mint and Aleppo pepper.
9. Finish and serve: Pour the butter-garlic mixture over the plated shish barak, sprinkle with toasted pine nuts and chopped parsley. Serve immediately with warm flatbread or rice.