Entree: Palestine – Northern Culinary Region – شيش برك ➤ Shish Barak (Small spiced meat dumplings cooked in a warm yogurt and broth sauce)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 20 min

Additional 20 min

Total 1 hr 30 min

Ingredients

Dough
- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 3/4 cup (180 ml) warm water, plus more as needed
- 1 tbsp (15 ml) olive oil

Filling
- 1 lb (454 g) ground lamb
- 1/2 cup (80 g) onion, finely minced
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper

Broth and Yogurt Sauce
- 4 cups (960 ml) water or light beef/chicken stock
- 4 cups (960 ml) plain yogurt (full-fat preferred)
- 1 large egg (about 50 g), beaten
- 2 tbsp (16 g) cornstarch (or 2 tbsp (16 g) all-purpose flour as alternative)
- 1 tbsp (15 ml) lemon juice
- 2 cloves (6 g) garlic, minced
- Salt to taste

Finishing
- 3 tbsp (42 g) unsalted butter
- 1 tsp (1 g) dried mint
- Pinch of Aleppo pepper or crushed red pepper (optional)

Instructions

1. Make the dough: combine 2 cups (250 g) flour and 1/2 tsp (3 g) salt in a bowl. Stir in 3/4 cup (180 ml) warm water and 1 tbsp (15 ml) olive oil; knead until smooth and elastic, about 5–7 minutes. Cover and let rest 20 minutes.
2. Prepare the filling: mix 1 lb (454 g) ground lamb, 1/2 cup (80 g) minced onion, 2 tbsp (8 g) parsley, 1/2 tsp allspice, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
3. Roll out the dough thinly on a lightly floured surface to about 1/16–1/8 inch (2–3 mm) thickness. Cut into 2.5–3 inch (6–7.5 cm) rounds using a cutter or rim of a glass.
4. Place about 1 tsp (5–7 g) of the lamb filling in the center of each round. Fold and seal into a half-moon or triangle, pinching edges firmly; bring corners together and press to form little dumpling shapes. Repeat until all dough and filling are used.
5. In a large pot, bring 4 cups (960 ml) water or stock to a gentle boil. Add the dumplings in batches and simmer until they float and the meat is cooked through, about 6–8 minutes. Remove dumplings with a slotted spoon and set aside; reserve about 1 cup (240 ml) of the cooking liquid.
6. In a bowl, whisk together 4 cups (960 ml) plain yogurt, 1 beaten egg (50 g), 2 tbsp (16 g) cornstarch, 1 tbsp (15 ml) lemon juice, minced garlic, and salt to taste until smooth.
7. Temper the yogurt mixture by whisking in about 1/2 cup (120 ml) of the reserved hot cooking liquid, then gradually stir the tempered yogurt into the pot with the remaining hot liquid over low heat. Stir gently and heat until the sauce is warm and slightly thickened; do not boil or it may split.
8. Return the cooked dumplings to the yogurt sauce and simmer gently for 5–7 minutes to meld flavors, keeping the heat low and stirring carefully.
9. In a small skillet, melt 3 tbsp (42 g) butter until foaming and beginning to brown, add 1 tsp (1 g) dried mint and a pinch of Aleppo pepper if using; pour this butter-mint oil over the assembled dish.
10. Serve Shish Barak warm, spooning yogurt and dumplings into bowls and finishing with the browned butter and mint.