Shish Barak (Yogurt Dumplings) with Rice

Ingredients

• 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

1. Mix the filling ingredients together and keep them in the refrigerator until needed.
2. Prepare the dough: mix the flour with the salt, oil and enough water and knead until you get a medium-soft dough.
3. Divide the dough into 3 large balls, cover them and let them rest aside for one full hour.
4. After an hour, dust the work surface lightly with flour and roll each dough ball into a large circle.
5. Cut the circle into small rounds about 5 cm in diameter using a coffee cup or a biscuit cutter.
6. 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.
7. Brush a baking tray with oil, arrange the shish barak pieces on it and bake them in the oven until they turn pinkish.
8. Remove the shish barak pieces from the oven and set them aside.
9. In a pot, mix the yogurt with beef or vegetable broth and stir until they come to a boil.
10. When the yogurt mixture boils, dissolve the starch in a little beef or vegetable broth and pour it into the boiling yogurt.
11. Continue stirring until the yogurt mixture boils again and thickens slightly, then add the shish barak pieces.
12. In a frying pan, sauté the crushed garlic in oil or butter, then add the coriander and stir until it wilts.
13. Pour the garlic and coriander sauté over the pot of yogurt, let it come to a brief boil, then turn off the heat.
14. Serve the shish barak hot with fluffy rice or rice cooked with vermicelli.
15. Nida Hadraj
16. For more delicious yogurt recipes, here's this link: How to make kibbeh bil laban