levantineLevantine Shish Barak
Small baked meat dumplings simmered briefly in warm stabilized yogurt and finished with garlic and cilantro butter.
- Prep:
- 50 minutes
- Cook:
- 43 minutes
- Waiting:
- 30 minutes (resting the dough, 30 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Dough
38 minutesKnead the flour, 1 teaspoon of salt and the water for 8 minutes into a smooth, medium-firm dough. Cover and rest for 30 minutes.
Success cueThe dough is smooth and springs back when pressed.
- 02
Filling
10 minutesHigh heatBrown the lamb with the finely diced onion, allspice, pepper and a little salt over medium-high heat for 10 minutes until dry. Cool completely.
Success cueNo liquid is left in the pan.
- 03
Shaping
40 minutesHeat the oven to 200°C. Roll the dough thin, cut 6 cm circles, put half a teaspoon of filling on each, fold into half-moons, seal and join the two tips.
Success cueSmall closed hats with no filling showing.
- 04
Toasting
11 minutesOven heatBake on a tray for 10 to 12 minutes.
Success cueDry and pale gold.
- 05
Yogurt sauce
12 minutesMedium heatWhisk the yogurt with the cornstarch and egg and cook over medium-low heat, stirring constantly in one direction, until it starts to simmer.
Success cueThe yogurt thickens and the first bubbles appear.
Watch outStop stirring and the yogurt can split.
- 06
Cooking
8 minutesGentle simmerAdd the dumplings and simmer gently for 8 minutes.
Success cueThe dumplings are tender.
- 07
Garlic butter
2 minutesMedium heatMelt the butter over medium heat, add the crushed garlic and chopped cilantro and cook for 1 minute. Pour over the shish barak and serve at once.
Success cueThe butter foams and the garlic smells sweet.
Cooking tips
Baking the dumplings before adding them keeps their seams closed and gives the yogurt a toasted depth.
- • Cool filling before shaping
- • Stir yogurt in one direction until it simmers
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 680
- Protein
- 28.7g
- Carbs
- 63.3g
- Fat
- 34.3g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Egg, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
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