Description
Heavenly Shish Barak Dumplings are tender, oven-baked meat-filled dumplings simmered in a rich, creamy yogurt sauce, accented with fragrant garlic butter and toasted pine nuts for a delicious Middle Eastern treat.
Ingredients
Scale
Dough
- 2 cups All-purpose flour (Whole wheat flour can be used for a healthier twist.)
- 2 tablespoons Olive oil (Ghee offers an authentic taste.)
- 1 cup Water (Use cold water.)
- Pinch of Salt
Filling
- 1 pound Ground beef (Can swap with lamb, turkey, or chicken.)
- 1 medium Onion (Yellow or white onions enhance flavor.)
- 1 tablespoon Seven-spice blend (Mix cumin, cinnamon, and nutmeg if needed.)
- To taste Black pepper (Adjust to suit your taste.)
- To taste Salt (Adjust to suit your taste.)
Yogurt Sauce
- 2 cups Full-fat plain yogurt (Avoid low-fat varieties.)
- 2 tablespoons Cornstarch (Can be omitted for a thinner sauce.)
- 1 large Egg yolk (Omit for an egg-free option.)
Toppings and Garnish
- 1/4 cup Clarified butter (Ghee works perfectly.)
- 2 cloves Garlic (Freshly minced.)
- 1/4 cup Fresh parsley (Cilantro offers a fresh twist.)
- 2 tablespoons Pine nuts (Substitute with slivered almonds if needed.)
Instructions
- Preparation: Mix together the all-purpose flour, olive oil, water, and a pinch of salt in a bowl until you have a cohesive mixture. Knead until smooth and elastic, then let the dough rest for 1 hour, covered.
- Prepare the Filling: In a skillet, sauté the ground beef over medium heat for about 7-10 minutes until browned. Add in the chopped onion, seven-spice blend, black pepper, and salt, then cook until the onion becomes translucent, about 5 minutes. Remove from heat and allow the mixture to cool.
- Shape the Dumplings: Roll out the rested dough to about ¼ inch thickness. Cut into 3-inch circles using a cookie cutter or glass. Place a small spoonful of the meat mixture in the center of each circle, fold over, and seal the edges firmly to create semi-circles.
- Bake the Dumplings: Preheat your oven to 350°F (175°C). Arrange the shaped dumplings on a lined baking sheet and bake for 20-25 minutes, or until they turn a lovely golden brown.
- Make the Yogurt Sauce: In a small bowl, whisk together the cornstarch and a little cold water until smooth. In a saucepan, combine the yogurt and egg yolk, then slowly stir in the cornstarch mixture. Heat gently, stirring constantly for about 5-7 minutes until the sauce thickens.
- Simmer Dumplings in Sauce: Add the baked dumplings into the yogurt sauce and allow them to simmer together for about 15 minutes, gently mixing so they’re well-coated and the flavors meld.
- Prepare Garlic Butter: In a small pan, sauté the minced garlic in clarified butter for 2-3 minutes until fragrant. Stir in the chopped parsley for extra flavor.
- Serve: Plate your Shish Barak dumplings and generously drizzle with the garlic butter. Garnish with toasted pine nuts. Serve hot and enjoy your homemade delight!
Notes
- For a healthier dough, substitute all-purpose flour with whole wheat flour.
- You can swap ground beef with lamb, turkey, or chicken based on preference.
- Ghee instead of olive oil provides a more authentic flavor for dough and clarified butter.
- Omit egg yolk in yogurt sauce for an egg-free option.
- If a thinner yogurt sauce is preferred, cornstarch can be omitted.
- Fresh cilantro can be used instead of parsley for a different herbaceous note.
- Use slivered almonds as an alternative to pine nuts for garnish.
