I stumbled upon shish barak during a spontaneous trip to a bustling local market—think of it as Middle Eastern dumplings with a personality! The aroma of spiced meat wafted through the air, and I was instantly hooked. This dish is a delightful blend of tender dough pockets filled with seasoned ground meat, swimming in a tangy yogurt sauce. It’s comfort food that hugs your soul—like a warm, fluffy blanket on a chilly day.
Steps
- Prepare the dough by combining flour, salt, and water into a soft, pliable ball. Let it rest, covered, while you move on to make the filling.
- For the filling, sauté finely chopped yellow onion in olive oil until it becomes translucent. Add ground beef or lamb, season with salt, cinnamon, allspice, or 7 Spice, and cook until the meat is no longer pink, then let it cool.
- Roll the dough thinly, about 1/8-inch thick, and cut it into 2-inch circles using a cutter or a glass. Gather the scraps, knead, and re-roll them to make more circles.
- To form the tortellini, place a small amount of meat filling in the center of each dough circle. Fold the dough over to enclose the filling, creating a half-moon shape, then bring the ends together and seal them.
- Prepare the yogurt soup by mixing cornstarch with water in a small bowl. In a saucepan, whisk together yogurt, the cornstarch mixture, salt, lemon juice, and minced garlic, and heat gently over medium-low heat, stirring constantly.
- Carefully add the tortellini to the warming yogurt mixture, ensuring they remain separate to prevent sticking. Warm them through gently for about 10 minutes, taking care not to let the mixture boil.
- Serve the tortellini by spooning them into individual bowls, ladling some of the yogurt soup over them. Garnish with olive oil, dried and fresh mint, and toasted pine nuts before serving.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon table salt
- 3/4 cup warm water
- 1 teaspoon extra virgin olive oil
- 1/2 pound ground lean beef or lamb
- 1 small yellow onion, finely diced
- 1/4 teaspoon cinnamon, allspice, or 7 Spice
- Salt and pepper to taste
- 4 cups plain whole milk yogurt or laban
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- Olive oil
- Dried mint
- Fresh mint
- Toasted pine nuts
FAQ
- What is Shish Barak?
- Shish Barak is a traditional Lebanese dish featuring small dumplings, similar to tortellini, filled with seasoned meat and cooked in a savory yogurt soup. The meat is typically flavored with spices like cinnamon or allspice, and the yogurt soup is enhanced with garlic, mint, and pine nuts.
- How do I prevent the yogurt from curdling when cooking Shish Barak?
- To avoid curdling, stabilize the yogurt with cornstarch and maintain a medium-low heat while constantly stirring. This gentle cooking process is crucial to preserve the yogurt’s texture and flavor.
- Can I prepare Shish Barak in advance?
- Yes, you can make the tortellini ahead of time and freeze them. Arrange them on a sheet pan to freeze, then store in an airtight container. When ready to cook, thaw the tortellini and add them to the yogurt soup to heat through.
- Is it possible to use a meat substitute or different protein in Shish Barak?
- Certainly! Ground chicken or plant-based proteins can be used as alternatives to ground beef or lamb. Just follow the same cooking instructions as for the traditional meat filling.
- Can I use store-bought tortellini for Shish Barak?
- While homemade tortellini significantly contribute to the authentic taste of Shish Barak, you can substitute with fresh store-bought tortellini. If using dried tortellini, cook them first before adding to the yogurt soup.
Tips
- When making the tortellini, roll the dough thinly to about 1/8-inch thickness and cut circles as close together as possible to maximize dough usage. Re-knead and roll any scraps for a second batch of circles.
- To prevent the yogurt soup from curdling, keep the heat at medium-low and continuously stir the mixture. Stabilize the yogurt with a cornstarch mixture and avoid boiling to maintain a smooth texture.
- If making the dish in advance, consider freezing the tortellini on a sheet pan before transferring them to a freezer bag or airtight container. When ready to use, spread them out to thaw before adding to the yogurt soup.
- For a richer flavor and texture, use plain whole milk yogurt in the soup. If using Greek yogurt or labneh, which are thicker, loosen them with about a cup of water to achieve the desired consistency.
Equipment
- Round Cutter – For cutting the dough into 2-inch circles.
- Parchment-Lined Sheet Pan – For placing the finished tortellini before cooking.
- Soup Pot or Medium Saucepan – For cooking the yogurt soup.
