Rice and grains
ChefNada Hadraj
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.
Shish barak — one of the tastiest Turkish dishes, very popular in the Levant.
Ingredients
Start here, then move straight into the method.
- 1 kg yogurt (cow or goat)
- 2 tablespoons cornstarch dissolved in 1 cup meat or vegetable stock
- 3–4 garlic cloves, crushed
- 2 tablespoons butter or 4 tablespoons vegetable oil
- A bunch of fresh cilantro, chopped
- Meat or vegetable stock to mix with the yogurt
- Dough
- 3 cups flour
- 1 teaspoon salt
- 2–3 tablespoons vegetable oil
- Water as needed
- Filling
- 300 g minced meat
- 1 medium onion, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon paprika or sweet red pepper
- For more yogurt-based dishes, see: Kibbeh bil Laban (Kibbeh in Yogurt)
Method
Follow the cooking sequence without leaving the page.
- Mix the filling ingredients together and keep them in the refrigerator until needed.
- Prepare the dough: mix the flour with the salt, oil and enough water and knead until you get a medium-soft dough.
- Divide the dough into 3 large balls, cover them and let them rest aside for one full hour.
- After an hour, dust the work surface lightly with flour and roll each dough ball into a large circle.
- Cut the circle into small rounds about 5 cm in diameter using a coffee cup or a biscuit cutter.
- Fill each round with half a teaspoon of the filling, fold it into a crescent and then roll it onto itself to form a small hat shape.
- Brush a baking tray with oil, arrange the shish barak pieces on it and bake them in the oven until they turn pinkish.
- Remove the shish barak pieces from the oven and set them aside.
- In a pot, mix the yogurt with beef or vegetable broth and stir until they come to a boil.
- When the yogurt mixture boils, dissolve the starch in a little beef or vegetable broth and pour it into the boiling yogurt.
- Continue stirring until the yogurt mixture boils again and thickens slightly, then add the shish barak pieces.
- In a frying pan, sauté the crushed garlic in oil or butter, then add the coriander and stir until it wilts.
- Pour the garlic and coriander sauté over the pot of yogurt, let it come to a brief boil, then turn off the heat.
- Serve the shish barak hot with fluffy rice or rice cooked with vermicelli.
- Nida Hadraj
- For more delicious yogurt recipes, here's this link: How to make kibbeh bil laban
Recipe tags
Rice and grainsLevantNut freeEgg free
Notes and serving ideas
- Kibbeh bil Laban (Kibbeh in Yogurt)
