Shish Barak - Lebanese Dumplings

Lebanese dumplings filled with Mince & cooked in a Yogurt Base Sauce with Garlic and Coriander… the FLAVOUR is out of this world! It’s one of my favourite dishes and I’m most certain you guys are going to love it too! 🤍 Serve with Plain Rice on the side or Enjoy it alone 😋

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat Ghee over high heat and cook the Onions.

Step 2

Add the Lamb Meat and brown for a couple minutes.

Step 3

Season and cook for a further 12-15 minutes or until the meat is well done.

Step 4

Set aside and allow to cool completely before filling the dumplings.

Step 5

Once the meat has cooked down completely, Use a round cookie cutter (or Lebanese tea cup) to cut circles in the short crust pastry sheet (min 16 per sheet)

Step 6

Add 1 tsp of Meat into the centre of the circle, connect and seal the sides to create a semicircle, then connect the corners of the semicircle. (As shown in the linked video)

Step 7

Roll out the remaining dough from each sheet and continue the process.

Step 8

Pour the Yogurt into a pot. Dissolve the corn flower with 1 Cup of Cold water and mix until combined then add it to the Yogurt.

Step 9

Turn the heat on high and Continuously stir until it begins to simmer.

Step 10

Gradually add the Boiling water while stirring continuously and bring it to a boil.

Step 11

Season with Salt, mix, then begin adding in the Shish Barak.

Step 12

Heat the ghee in a pan over high heat, add the Coriander and Crushed Garlic and fry for 3 minutes or until they darken in colour and become fragrant.

Step 13

Pour the Coriander & Garlic mixture all over the Shish Barak.

Step 14

Lower the heat and cook for 20 minutes or until the dumplings sink. Gently stir every 5 minutes to ensure they cook evenly.