Shish Barak Recipe (Meat Dumplings)

This Authentic Syrian shish barak recipe (Meat dumplings in Yogurt Sauce) is a favorite Middle Eastern dish. It is a hearty dish made of easy homemade dough, stuffed with spiced meat and dipped in a delicious garlicky-cilantro yogurt sauce. Watch the Video below for Step by Step.

It might sound like too many steps but trust me, it is worth every minute, and everyone will be impressed! It’s one of my favorite Syrian dishes with some fried kibbeh on the side! 

If you love trying new dishes, but don’t know where to start, well, now is the perfect time to try out something truly unique and delectable.This mouthwatering dish is sure to become one of your go-to favorites! 

What is Shish Barak?

Shish Barak is a hearty Arabic dish, especially in the levant regions. It’s also called shish barak dumplings; it is a cozy dish made of homemade dough stuffed with ground meat, usually beef or lamb, simmered in a delicious tangy yogurt sauce and garnished with toasted pine nuts.

Ingredients

• Dough:
  • Flour – all-purpose flour
  • Salt – to taste
  • Warm water – to activate the gluten in the flour.

• Beef filling:
  • Ground meat – I used lean ground beef. However, you can use ground lamb too.
  • Onions – Add taste and are a good source of vitamins.
  • Neutral Oil – Extra virgin olive oil, canola oil, or vegetable oil – to brown the beef. 
  • Salt and black pepper to taste.
  • Seven spices or allspice – Adds a great flavor to the meat.

• Yogurt sauce:
  • Plain yogurt – I prefer using whole-fat yogurt for this recipe.
  • Water – to thin the yogurt into a sauce-like consistency. 
  • Corn starch – Gives a smooth texture to the sauce , also, it thickens the sauce.
  • Salt to taste.

• Garnish:
  • Minced garlic and finely chopped cilantro – add caramelized flavor to the sauce.
  • Neutral oil – to toast the garlic and cilantro.
  • Toasted pine nuts (optional).

How to make Shish Barak?

Step One: Make the Dough (Dumplings) 

Add the flour, salt, and water to a large bowl or a stand mixer fitted with the hook attachment. Mix until it forms a smooth dough, then cover with plastic wrap and leave the dough to rest while making the beef filling.

Step Two: Make the meat filling 

Heat the oil under medium-high heat in a skillet, then add the chopped onion and cook for 1 minute until golden brown. Then add the minced beef and cook. Break up the ground beef using a wooden spoon until it is minced and browned. Season it with salt, black pepper, and seven spices, and cook over low heat until the beef is cooked. Set aside. 

Step three: Make the meat dumplings 

Add the dough to a lightly floured surface, and using a rolling pin, roll the dough flat (1/8 inch thick). Cut the dough into small circles using a biscuit cutter, a small round cookie cutter, or any circle lid. 

Fill each circle with a 1/2 teaspoon of the beef filling. Close the sides using your fingers to get a half-moon shape, then pinch the two ends together to look like tortellini or a hat! Continue filling the rest of the dough.

Step four: Bake the dumplings

Once the dough is done and filled with the meat stuffing, place them into a sheet pan and bake until light brown and crispy. 

Step Five: Prepare the yogurt sauce

In a large pot, whisk together the yogurt, cornstarch, water, and salt before placing it on the stovetop; to get a smooth texture with no clumps. 

Over medium heat, place the yogurt mixture and stir frequently until the sauce starts to boil; add the baked dumplings and gently simmer over low heat (15 minutes) with stirring frequently. 

Meanwhile, in a small skillet, heat oil over medium heat and toast the pine nuts until they turn golden brown, place them in a small dish and set aside. Using the same skillet, heat oil over medium heat and add the minced garlic; cook until golden brown, then add the chopped cilantro and stir for 1 minute. Toss over the yogurt sauce. Garnish with the toasted pine nuts. 

Important Tips

• Instead of baking the small dumplings, simmer them in salted water (like pasta) and drain after, or pan-fry them with a piece of butter/oil on a skillet until golden brown. 
• Stirring is important to get a smooth, creamy yogurt sauce and avoid curdling and burning. 
• The dough should be thin (1/8 inch thick) when rolling.
• You can use Greek yogurt or labneh instead of plain yogurt for a tangy yogurt sauce. 

Shish Barak FAQs

What fillings can be added to the dumplings?

• Instead of using ground beef, try lamb-filled dumplings.
• For a lighter option, try ground chicken or turkey.
• Or use mushroom-filled dumplings for a vegetarian shish barak dish.

Can I make Shish Barak ahead of time?

Yes, you can prepare the baked dumplings ahead and freeze them until ready to use. Also, you can prepare the yogurt sauce and leave it in the refrigerator for up to 3-4 days.

How to Store, Reheat and Freeze the Shish Barak?

Storing: Place the leftovers of shish barak in an airtight container in the fridge for up to 3- 4 days.

Reheating: place them in a pot and reheat over low heat.

Freezing: 

• Allow the baked dumpling to cool completely before placing them in ziplock bags. Once completely cooled, transfer them into ziplock bags and freeze them for up to 3 months. When ready to use, thaw, then add to a boiling yogurt sauce, lower the heat, and simmer until cooked through.
• It is not recommended to freeze the yogurt sauce; the sauce will curdle and won’t taste good.

What to serve with Syrian Meat dumplings?

• My favorite way to enjoy this traditional dish is by itself or with fried kibbeh.
• Serve it with a side of rice with vermicelli.

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