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.

Progress: 6%Step 1 of 16

8 servingsBack to recipeRice and grains

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/18 checked ingredients.

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)

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp

Shish Barak (Yogurt Dumplings) with Rice cook mode | Zesta