Description
A delicious Middle Eastern dish made with dumplings filled with spiced meat and served with a creamy yogurt sauce.
Ingredients
Scale
- 1 tbsp Olive oil
- ½ White onion (Finely Chopped)
- 2 Garlic cloves (peeled and finely minced)
- ½ lbs Ground beef (Lean or extra lean)
- 2 tbsp Pine nuts
- 1 tsp Baharat (7-Spice) (Sub equal parts of cumin, coriander and cinnamon)
- 1 tsp Paprika
- Salt and black pepper to taste
- ¼ cup Parsley (Finely chopped)
- 3 cups All purpose flour
- 3 tbsp Vegetable oil
- ¾ cup Water (Use more or less to get a smooth pliable dough)
- ½ tsp Salt
- 4 cups Plain yogurt (2% plain)
- 1 Egg yolk
- 1 tbsp Corn starch
- 1 tsp Salt
- 3 tbsp Olive oil
- 3–5 Garlic cloves (Finely minced)
- 2 tbsp Pine nuts
- ¼ cup Fresh parsley (Finely chopped)
- 1 tbsp Aleppo pepper flake (Optional)
Instructions
- In a frying pan set on medium-high heat, add the olive oil, chopped onion and minced garlic. Cook for 2-3 minutes until the onion is translucent.
- Add the ground beef and cook for 4-6 minutes. Add the pine nuts, 7-spice, paprika, 1/2 tsp of salt and fresh cracked pepper. Continue stirring until fragrant and any remaining liquid is evaporated and the beef is cooked. Remove from the heat and add the chopped parsley and stir to combine. Taste and adjust the seasoning. Set aside to cool.
- In a bowl, combine the flour, vegetable oil, water and salt. Mix using a fork or your hands until the dough comes together. It will be shaggy.
- Transfer to a floured counter and knead for 4-6 minutes until you have a smooth and pliable dough. Cover the dough ball with a towel and let it rest for 15 minutes.
- Roll the dough ball into a thin sheet on your work surface using a rolling pin, until you reach a thickness of about 1/8″. Using a glass, cup, or cookie cutter, cut out circles that are about 3″ in diameter. Re-roll any scraps and continue cutting out as many circles as you can.
- Add 1 teaspoon of the meat filling to the middle of the dough circle.
- Fold over and seal the edges with your fingers so you have a parcel (like a mini empanada or half moon).
- Take each end of the parcel and pinch them together to form a shape similar to a tortellino. Go over the edges again with your fingers to make sure the dumplings are well sealed.
- This step is optional but recommended as it adds another layer of flavor. On a baking tray lined with parchment paper, add the dumplings in a single layer. Spray them with cooking oil or brush them with olive oil. Broil them in the oven for 7-10 minutes, until lightly brown. Careful, don’t burn them.
- In a blender, add the yogurt, egg yolk, cornstarch and salt. Blend until smooth. Transfer the yogurt sauce to a medium pot and warm on medium-low heat. Make sure to keep stirring and bring the sauce to a gentle simmer. This should take 5-8 minutes and the sauce should thicken slightly. If the sauce is too thick for your liking, you can dilute it slightly with some water. Don’t be tempted to turn up the heat, it may cause the sauce to split.
- Add the dumplings to the hot yogurt sauce and cook for 5-8 minutes. Since the dumpling filling is already cooked, you just want to make sure the dough is cooked at this point. The dumplings are ready when the wrapper is soft and the center is warmed through.
- In a small frying pan, add 3 tbsp olive oil and chopped garlic. Set the pan on medium-high heat and fry until the garlic just starts to brown, 2-3 minutes. Add the pine nuts and continue to fry for another 1 minute. As soon as the pine nuts begin to brown, turn off the heat. Add the chili flakes, if using. Carefully add the chopped parsley (it will splatter), stir everything together and set the frying pan aside.
- You can serve the shish barak in a large serving bowl or divide it into smaller bowls. Garnish with the garlic topping.
Notes
- This dish can be frozen for later use.
- Serve with a side of mixed greens for added freshness.
- Feel free to adjust the spices according to your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Boiling, Broiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 dumplings
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg