Vegetarian mains
ChefHana Musa Naama
Shish Barak with Yogurt
Shish Barak with yogurt is a beloved Lebanese dish. Here is a clear, step-by-step way to prepare it, delicious warm or cold.
Ingredients
Start here, then move straight into the method.
- Yogurt mixture
- 1 kg yogurt
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 clove crushed garlic
- dried mint
- salt
- Dough
- 1 and 1/2 cups flour
- 1/4 cup warm water, or as needed
- a pinch of salt
- a pinch of yeast
- Filling
- 200 g ground meat
- 1 dry onion, chopped
- 1 teaspoon pine nuts
- a sprinkle of chopped parsley
- a pinch of seven-spice mix
- a pinch of cinnamon
- a pinch of black pepper
- vegetable oil
Method
Follow the cooking sequence without leaving the page.
- Mix the dough ingredients well and knead thoroughly, then let it rest for about half an hour and continue with the filling...
- In the meantime, prepare the filling: sauté the onion in a little vegetable oil until it softens; add the meat and spices, parsley, and pine nuts, and cook until the meat is done. Let the filling cool before using.
- Roll the dough on a clean surface and cut into small circles with a cutter or any circular tool available (or a cup).
- Stuff each circle with a little filling, seal into a half-moon shape, then roll to form a small hat and achieve the final berk (dumpling) shape as shown in the picture.
- Place the Shish Barak on a baking tray greased with olive oil, brush lightly with more oil, and bake in the oven until cooked.
- In the meantime, whisk the yogurt with cornstarch, water, and salt, and place in a pot over heat, stirring until it boils.
- Add the crushed garlic and a pinch of dried mint, and let the yogurt boil for another 5 minutes...Timers: 5 min
- Pour the yogurt over the Shish Barak in bowls and let it cool, or serve hot.
Recipe tags
Vegetarian mainsInternationalEgg free
Notes and serving ideas
- Shish Barak Without Meat
- Kibbeh with Yogurt
