Shish Barak offers a delicious contrast between soft, tender dumplings and a velvety yogurt sauce infused with garlic, coriander, and mint. It’s hearty, flavorful, and perfect for those who enjoy dishes with both depth and creaminess. Though it requires a bit of effort, the result is a comforting, home-cooked meal that feels both special and satisfying. It’s also a great dish to make in larger batches for family gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour (for the dough)
Water
Salt
Olive oil or ghee
Ground beef or lamb
Onion, finely chopped
Garlic cloves, minced
Ground cinnamon
Ground allspice
Salt and pepper
Plain yogurt
Cornstarch or egg (to stabilize the yogurt)
Dried mint
Fresh or dried coriander
Directions
Make the Dough: In a bowl, mix flour, water, salt, and a bit of oil until a smooth dough forms. Cover and let it rest for 30 minutes.
Prepare the Filling: In a pan, cook chopped onion and minced garlic in olive oil. Add ground meat, salt, pepper, allspice, and cinnamon. Cook until browned and set aside to cool.
Shape the Dumplings: Roll out the dough thinly and cut into small circles. Place a small amount of the meat mixture in the center of each, fold into a half-moon, then pinch the corners together to form a crescent shape.
Bake the Dumplings (optional): For added flavor and to keep them from breaking in the sauce, lightly bake the dumplings at 350°F (175°C) for about 10 minutes.
Cook the Yogurt Sauce: In a pot, whisk yogurt with cornstarch or egg over medium-low heat, stirring constantly until it begins to thicken.
Add Dumplings: Gently add the dumplings to the yogurt sauce and simmer for 15–20 minutes until they are cooked through and the sauce is thick.
Flavor the Sauce: In a small pan, sauté garlic with coriander and dried mint in olive oil, then pour into the yogurt sauce before serving.
Servings and timing
This recipe serves 4–6 people. Prep time: 40 minutes Cook time: 30 minutes Total time: 1 hour 10 minutes
Variations
Vegetarian Version: Use a spinach, onion, and cheese filling instead of meat.
Spicy Shish Barak: Add red chili flakes or cayenne to the meat mixture.
Fried Dumplings: Instead of baking or simmering, fry the dumplings before adding them to the yogurt.
Different Meats: Try using ground chicken or turkey as a lighter option.
Herbed Dough: Add a pinch of dried mint or thyme to the dough for extra flavor.
Storage/Reheating
Shish Barak is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring carefully to avoid curdling the yogurt. If the sauce thickens too much, add a splash of water or extra yogurt. Freezing is not recommended once the dumplings are in the yogurt sauce, but the unbaked dumplings can be frozen for later use.
FAQs
What does “Shish Barak” mean?
“Shish Barak” roughly translates to “meat dumplings” in Arabic. The dish is a traditional Middle Eastern specialty often made for special occasions or family meals.
Can I make the dumplings in advance?
Yes, you can shape and freeze the dumplings before cooking. Just place them on a tray in a single layer, freeze until solid, then transfer to a bag or container.
Why did my yogurt sauce curdle?
Yogurt needs to be stirred constantly and gently heated to avoid curdling. Adding cornstarch or an egg helps stabilize it.
Can I use Greek yogurt?
Yes, but it’s thicker, so you may need to thin it slightly with water or milk before cooking.
Is this dish spicy?
No, Shish Barak is traditionally mild, but you can add spice to the meat filling if desired.
What kind of yogurt should I use?
Plain, whole milk yogurt works best for its creaminess and flavor.
Can I use pre-made dumpling wrappers?
You can, but traditional Shish Barak is made with a soft homemade dough. Pre-made wrappers may alter the texture slightly.
Can I skip baking the dumplings?
Yes, but baking helps keep them from falling apart in the sauce and adds extra flavor.
What should I serve with Shish Barak?
It can be served with rice or enjoyed on its own as a full meal. A light salad or pickled vegetables pair nicely.
Can I make this gluten-free?
You can try using a gluten-free flour blend for the dough, though the texture may be slightly different.
Conclusion
Shish Barak is a beloved Middle Eastern dish that beautifully blends tender meat-filled dumplings with a creamy, tangy yogurt sauce. Though it takes a bit of time to prepare, the result is a deeply comforting and satisfying meal that’s perfect for sharing with family and friends. Whether you stick to the traditional version or explore creative variations, Shish Barak is sure to bring warmth and flavor to your table.
Shish Barak is a traditional Middle Eastern dish made of meat-filled dumplings simmered in a creamy garlic-yogurt sauce. This comforting meal is rich in flavor and heritage, with spiced ground meat, tender homemade dough, and aromatic herbs.
Author:Catherine
Prep Time:40 minutes
Cook Time:30 minutes
Total Time:1 hour 10 minutes
Yield:4–6 servings
Category:Main Dish
Method:Simmering
Cuisine:Middle Eastern
Diet:Halal
Ingredients
2 cups all-purpose flour
1/2 cup water (adjust as needed)
1/2 tsp salt
1 tbsp olive oil or ghee (for dough)
1 tbsp olive oil (for filling)
250g ground beef or lamb
1 small onion, finely chopped
2 garlic cloves, minced (for filling)
1/2 tsp ground cinnamon
1/2 tsp ground allspice
Salt and pepper to taste
3 cups plain yogurt
1 tbsp cornstarch or 1 egg (to stabilize yogurt)
2 garlic cloves, minced (for sauce)
1 tsp dried mint
1 tsp fresh or dried coriander
1 tbsp olive oil (for flavoring the sauce)
Instructions
In a bowl, mix flour, water, salt, and olive oil to form a smooth dough. Cover and let rest for 30 minutes.
Heat olive oil in a pan, add onion and garlic, and sauté until softened. Add ground meat, cinnamon, allspice, salt, and pepper. Cook until browned and set aside to cool.
Roll out the dough thinly and cut into small circles. Place a small spoon of meat filling in each, fold into a half-moon, then pinch corners to form crescents.
Optional: Preheat oven to 350°F (175°C) and bake dumplings on a tray for 10 minutes.
In a pot, whisk yogurt with cornstarch or egg over medium-low heat, stirring constantly until it thickens slightly.
Gently add dumplings to the yogurt sauce and simmer for 15–20 minutes, stirring occasionally.
In a small pan, heat olive oil and sauté garlic with dried mint and coriander. Pour into the yogurt sauce before serving.
Serve warm, optionally with rice or a light salad.
Notes
Use Greek yogurt thinned with water if regular yogurt is unavailable.Stir yogurt sauce constantly to prevent curdling.Dumplings can be frozen before cooking for future use.Baking dumplings adds flavor and helps them hold their shape.Filling and dough can be made ahead for easier preparation.
