Entree: Syria – Euphrates Valley – شيش برك ➤ Shish Barak (Yogurt-based stew with small spiced meat dumplings)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 36 min

Total 1 hr 15 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) fine salt, plus more to taste
- 1 large egg (50 g)
- 1/2 cup (120 ml) warm water, plus more as needed
- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) olive oil (for filling)
- 2 tbsp (18 g) pine nuts, lightly toasted
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt for the filling
- 4 cups (960 ml) plain whole-milk yogurt
- 1 large egg (50 g) (for stabilizing yogurt)
- 2 tbsp (16 g) all-purpose flour (or cornstarch)
- 3 cups (720 ml) chicken or beef broth
- 3 tbsp (45 g) unsalted butter or ghee
- 1 tbsp (1 g) dried mint, crushed
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. In a bowl combine flour and 1 tsp salt. Add egg, olive oil, and warm water; mix and knead until a smooth, elastic dough forms. Cover and let rest for 30 minutes.
2. Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, add garlic and cook 1 minute. Add ground lamb, breaking it up, and cook until browned. Stir in pine nuts, allspice, cinnamon, black pepper, and 1 tsp salt. Remove from heat and let cool.
3. Divide the dough into walnut-sized pieces. Roll each into a thin round about 2 inches (5 cm) across. Place about 1 tsp of the cooled meat filling in the center, fold and seal into small dumplings (resembles a tiny half-moon or rounded parcel). Repeat until filling is used.
4. Bring the 3 cups (720 ml) broth to a gentle simmer in a wide pot. Add dumplings in batches and simmer until they float and are cooked through, about 6–8 minutes per batch. Remove dumplings with a slotted spoon and set aside; keep broth simmering.
5. In a large bowl whisk together the 4 cups (960 ml) yogurt, 1 egg, and 2 tbsp (16 g) flour until smooth. Temper the yogurt mixture by slowly whisking in about 1 cup (240 ml) of the hot broth, then return tempered yogurt to the pot with the remaining hot broth, stirring constantly. Add the dumplings back to the pot and simmer gently over low heat for 6–8 minutes—do not boil vigorously to avoid splitting the yogurt.
6. In a small skillet melt the butter or ghee until it browns slightly. Remove from heat, stir in the crushed dried mint, and drizzle the browned butter over the stew. Garnish with chopped parsley and serve hot with crusty bread or rice.