Can I make the dumplings ahead of time?
Yes, you can prepare and shape the dumplings, then freeze them on a baking sheet before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
LUNCH
Syrian Shish Barak (Meat Dumplings in Yogurt Sauce) with Toasted Pine Nuts
This traditional Syrian dish features delicate meat-filled dumplings simmered in a tangy, garlicky yogurt sauce. Toasted pine nuts add a delightful crunch and nutty aroma, making it a comforting and flavorful meal perfect for lunch.
HOW TO MAKE IT
Let's cook.
01
Prepare the dough: In a bowl, combine 1 cup flour, 1/4 cup water, and 1/2 teaspoon salt. Knead until a smooth dough forms, about 5 minutes. Cover and let rest for 20 minutes.
02
Prepare the filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 chopped onion and cook until softened, about 5 minutes. Add 250 grams ground lamb, 1/4 teaspoon seven-spice blend, and 1 teaspoon salt. Cook, breaking up the meat, until browned and cooked through, about 8-10 minutes. Drain any excess fat and let cool.
03
Assemble the dumplings: Roll out the dough thinly on a lightly floured surface. Cut into 1.5-inch circles using a small cookie cutter or glass rim. Place a small amount of meat filling in the center of each circle, then fold into a half-moon and pinch the edges to seal. Bring the two ends of the half-moon together to form a tortellini-like shape.
04
Bake the dumplings: Arrange the dumplings on a baking sheet. Bake in an oven preheated to 375°F (190°C) for 10-12 minutes, or until lightly golden. This helps them hold their shape in the yogurt sauce.
05
Prepare the yogurt sauce: In a large pot, whisk together 4 cups plain whole milk yogurt and 1 tablespoon cornstarch until smooth. Cook over medium-low heat, stirring constantly in one direction, until the yogurt comes to a gentle simmer and thickens slightly, about 10-12 minutes. Do not boil.
06
Combine and simmer: Gently add the baked dumplings to the simmering yogurt sauce. Add 2 minced garlic cloves and 2 tablespoons dried mint. Simmer for 10-15 minutes, stirring occasionally, until the dumplings are cooked through and the flavors meld.
07
Toast pine nuts: In a small dry skillet, toast 2 tablespoons pine nuts over medium-low heat for 2-3 minutes, stirring frequently, until golden brown. Be careful, as they can burn quickly.
08
Serve: Ladle the shish barak into bowls and garnish generously with the toasted pine nuts.
About This Recipe
This traditional Syrian dish features delicate meat-filled dumplings simmered in a tangy, garlicky yogurt sauce. Toasted pine nuts add a delightful crunch and nutty aroma, making it a comforting and flavorful meal perfect for lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can add a small amount of chicken or beef broth to the yogurt sauce if it becomes too thick. Ensure the yogurt is at room temperature before cooking to prevent curdling. Stirring the yogurt constantly and in one direction is crucial for a smooth sauce.
Easy Substitutions
Ground beef can be used instead of lamb. For a vegetarian version, use a mushroom and lentil filling. Dairy-free yogurt can be used, but ensure it's a plain, unsweetened variety and adjust cornstarch as needed for thickening. Fresh mint can replace dried mint, use 1/4 cup chopped fresh mint.
Storage & Reheating
Store leftover shish barak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. Freezing is not recommended as the yogurt sauce may separate upon thawing.
Serving Suggestions
Serve Syrian Shish Barak with a side of fluffy white rice to soak up the delicious yogurt sauce. A simple green salad with a lemon-olive oil dressing would provide a refreshing contrast. You can also offer extra dried mint or a drizzle of melted butter infused with paprika as an additional garnish.
Common Mistakes
1. Not stirring the yogurt constantly: This will cause the yogurt to curdle. Always stir continuously in one direction over medium-low heat. 2. Boiling the yogurt: High heat will also cause the yogurt to separate. Keep the heat low and bring it to a gentle simmer. 3. Overfilling the dumplings: This makes them difficult to seal and prone to bursting during cooking. Use a small amount of filling. 4. Over-toasting pine nuts: Pine nuts burn very quickly. Watch them closely and remove from heat as soon as they turn golden.
Frequently Asked Questions
What kind of yogurt is best for this recipe?
Whole milk plain yogurt is ideal for its richness and ability to withstand heat. Avoid low-fat or non-fat yogurts as they are more prone to curdling.
Can I use fresh garlic instead of dried mint?
The recipe uses both fresh garlic and dried mint. Fresh mint can be used in place of dried mint, but use about 1/4 cup chopped fresh mint for a similar flavor intensity.
Why bake the dumplings before adding them to the sauce?
Baking helps the dumplings firm up and hold their shape better in the simmering yogurt sauce, preventing them from becoming mushy.
MORE TO KNOW
The key to a successful shish barak lies in the yogurt sauce. The constant, gentle stirring prevents the yogurt from curdling, resulting in a silky, smooth base for the dumplings. Baking the dumplings before adding them to the sauce is a traditional technique that helps them maintain their shape and prevents them from becoming soggy. This also adds a subtle depth of flavor. The seven-spice blend is a staple in Syrian cuisine, offering a warm, aromatic profile; if you don't have it, a pinch of allspice, cinnamon, and black pepper can be a decent substitute.
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