Shish Barak (Yogurt Dumplings) with Rice

Shish barak — delicious dumplings in a yogurt sauce, originally Turkish and popular in the Levant. Some prefer lightly baking the dough pieces; others add them raw to the yogurt. Serve hot with rice or rice with vermicelli.

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8 servingsBack to recipeRice and grains

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1 kg yogurt (cow or goat)2 tablespoons cornstarch dissolved in 1 cup meat or vegetable stock3–4 garlic cloves, crushed2 tablespoons butter or 4 tablespoons vegetable oilA bunch of fresh cilantro, choppedMeat or vegetable stock to mix with the yogurt

Dough

3 cups flour1 teaspoon salt2–3 tablespoons vegetable oilWater as needed

Filling

300 g minced meat1 medium onion, finely chopped3/4 teaspoon salt1/4 teaspoon allspice1/2 teaspoon black pepper1/4 teaspoon cinnamon1/2 teaspoon paprika or sweet red pepperFor more yogurt-based dishes, see: Kibbeh bil Laban (Kibbeh in Yogurt)

Step 1

Mix the filling ingredients together and keep them in the refrigerator until needed.

Cooking notes

Kibbeh bil Laban (Kibbeh in Yogurt)

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