Entree: Palestine – Southern Culinary Region – شيش برك ➤ Shish Barak (Small meat-filled dumplings cooked in a tangy seasoned yogurt sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- Dough:
  - 2 cups (250 g) all-purpose flour
  - 1/2 tsp (3 g) salt
  - 1/2 cup (120 ml) warm water, adjust as needed
  - 1 tbsp (15 ml) olive oil
- Filling:
  - 1 lb (454 g) ground lamb
  - 1 small onion, finely chopped, about 4 oz (115 g)
  - 1/4 cup (15 g) fresh parsley, finely chopped
  - 1/2 tsp (2 g) ground allspice
  - 1/2 tsp (2 g) ground cinnamon
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (2 g) freshly ground black pepper
  - 1 tbsp (15 ml) olive oil for sautéing
- Yogurt sauce:
  - 4 cups (960 ml) plain full-fat yogurt
  - 1 egg
  - 2 tbsp (16 g) cornstarch
  - 2 cloves garlic, minced
  - 1 tsp (5 g) kosher salt, adjust to taste
- Finishing:
  - 2 tbsp (30 g) unsalted butter
  - 1 tsp (1 g) dried mint, crushed
  - 1/2 tsp (1 g) sweet paprika or sumac for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a bowl, whisk the flour and salt. Stir in the warm water and olive oil until a shaggy dough forms. Turn onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. Cover and let rest 20–30 minutes.
2. Prepare the filling: heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the ground lamb and cook, breaking up with a spoon, until just cooked through, about 6–8 minutes. Stir in parsley, allspice, cinnamon, salt, and pepper. Remove from heat and let cool.
3. Shape the dumplings: divide the dough into quarters and roll each piece into a log. Cut into small pieces (about 1 inch (2.5 cm)) and roll each into a thin round about 2–2.5 inches (5–6 cm) across. Place about 1 tsp (5 ml) of filling (approx. 0.212 to 0.282 oz (6–8 g)) in the center of each round, fold into a small half-moon or triangular dumpling and press edges to seal, forming traditional Shish Barak shapes.
4. Cook the dumplings: bring a large pot of lightly salted water to a simmer. Add dumplings in batches and cook until they float and are tender, about 6–8 minutes. Remove with a slotted spoon and set aside.
5. Make the yogurt sauce: in a bowl, whisk together the yogurt, egg, cornstarch, and a ladle of warm water or reserved cooking liquid (about 1/2 cup (120 ml)) to temper. In a wide saucepan, warm the minced garlic with a little oil over low heat (do not brown). Slowly stir in the yogurt mixture and cook over very low heat, stirring constantly until it thickens slightly, about 5 minutes; do not allow it to boil.
6. Finish the dish: gently add the cooked dumplings to the simmering yogurt sauce and heat through for 2–3 minutes. In a small skillet melt the butter until it browns slightly then stir in the dried mint; pour this over the yogurt and dumplings. Sprinkle paprika or sumac if using and serve immediately.

1. Make the dough: in a bowl, whisk the flour and salt. Stir in the warm water and olive oil until a shaggy dough forms. Turn onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. Cover and let rest 20–30 minutes.
2. Prepare the filling: heat 1 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the ground lamb and cook, breaking up with a spoon, until just cooked through, about 6–8 minutes. Stir in parsley, allspice, cinnamon, salt, and pepper. Remove from heat and let cool.
3. Shape the dumplings: divide the dough into quarters and roll each piece into a log. Cut into small pieces (about 1 inch / 2.5 cm) and roll each into a thin round about 2–2.5 inches (5–6 cm) across. Place about 1 tsp of filling (approx. 6–8 g) in the center of each round, fold into a small half-moon or triangular dumpling and press edges to seal, forming traditional Shish Barak shapes.
4. Cook the dumplings: bring a large pot of lightly salted water to a simmer. Add dumplings in batches and cook until they float and are tender, about 6–8 minutes. Remove with a slotted spoon and set aside.
5. Make the yogurt sauce: in a bowl, whisk together the yogurt, egg, cornstarch, and a ladle of warm water or reserved cooking liquid (about 1/2 cup / 120 ml) to temper. In a wide saucepan, warm the minced garlic with a little oil over low heat (do not brown). Slowly stir in the yogurt mixture and cook over very low heat, stirring constantly until it thickens slightly, about 5 minutes; do not allow it to boil.
6. Finish the dish: gently add the cooked dumplings to the simmering yogurt sauce and heat through for 2–3 minutes. In a small skillet melt the butter until it browns slightly then stir in the dried mint; pour this over the yogurt and dumplings. Sprinkle paprika or sumac if using and serve immediately.