Shish Barak/ Lebanese Meat Dumplings with Yogurt

Shish barak is Middle Eastern-style tortellini dumplings, filled with onion, and minced meat and cooked in a tangy palatable yogurt sauce (laban).

Ingredients:

For the yogurt:

2 kgs / 4.5 lbs / 2 liters plain whole milk yogurt
6 garlic cloves, crushed
2 tablespoons cornstarch, diluted in 3 cups of water
Salt to taste
1 egg, optional, but highly recommended, if you have egg allergy omit it and add 3 tablespoons of cornstarch instead of 2
For the shish barak dumplings:

The Dumplings’ Dough:

2 cups flour
A pinch of salt
3/4 cup whole milk, lukewarm
For the dumplings’ filling:

300 grams /10.5 oz of ground beef or lamb
4 tablespoons sunflower oil
2 small onions, finely chopped
Salt to taste
A dash of freshly grated black pepper
For the garlic-cilantro pesto:

1 tablespoon unsalted butter
3 tablespoon olive oil
A handful of finely chopped fresh cilantro, use the leaves only and discard the stems
Toasted Pine nuts to garnish, optional

For the full recipe on the blong ,follow the link here: https://hadiaslebanesecuisine.com/newsite/recipe-items/teta-roros-shish-barak/

hello lovelies hadya from hadia’s
Lebanese Cuisine here if you’re not
familiar with Shish parak already let’s
remedy that Shish parak is Middle
Eastern style total dumplings filled
with onion and minced meat and cooked in
a Tangy palatable yogurt sauce today I’m
here to teach you how to make it
following my late Granny’s version let’s
get
started to make from scratch dough
dumplings place the flow the large B add
the salt pour the milk and stare with a
spatula once the mixture starts to come
together use your hands to needeed until
the dough forms a bowl of one
texture transfer the dough to a flower D
surface and need for 3 minutes or until
the dough is firm and bounces back when
you press it with your
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finger transfer to a clean Bowl cover
with cling film and let it rest for 30
minutes
now let’s make the filling the meat
filling to a large Skillet sauté the
minced lamp or beef and cook over medium
heat until well browned takes about 7 to
8
minutes now add the sunflower oil onions
salt and a generous pinch of black
pepper
St to combine reduce heat to very low
cover up and simmer about 5 to 7 minutes
until the onion wilts and the liquid in
the skillet dries
out set aside to cool down completely
before
using now let’s form the Shish parak
dumplings on a flowered surface roll out
your dough using a rolling pin to a
thickness of half CM or 1 over 8
in e
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and with a cookie cutter cut the dough
into 2 in rounds spacing the rounds as
close together as possible
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Place 11 teaspoon of the filling into
the center of each round fold D over to
form a half moon then throw the two
corners together and press tightly to
seal gather and
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now bake the shishak
dumplings transfer them to a greased
oven sheet leaving some space between
each piece and bake to a preheat in a
preheated oven to something like 400
fahit until the dumplings are lightly
browned with a delectable crispy
exterior remove from the oven and
transfer the dumplings to a bowl and now
let’s cook the yogurt in a large heavy
based pot add the yogurt egg diluted
corn starch whisk well to homogenize the
mixture pleas place over high heat and
continue whisking in One Direction the
yogurt needs attention to avoid it from
curdling so it’s crucial to whisk the
yogurt constantly
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now once the yogurt boils in a clear
way gently add the baked dumplings one
at a time reduce heat to medium low and
keep it simmering
uncovered staring gently every and every
now when and then with a wooden spoon to
prevent The Dumpling breakage now cook
for about something 20 to 25 minutes
allowing the flavors to Mellow and
develop together and now let’s make
let’s fry the garlic and cilantro now
this is something like the pesto of the
Middle East call it the pesto of the
Middle East you’ll find this combination
and lots of s and lots of uh recipes so
here this will perfume up your Shish
Barak and give it another layer of
flavor in a skillet melt the butter and
add the sunflower oil and garlic and
fresh cilantro cook over medium to low
heat and stare until fragrant about 45
seconds transfer to the shishak pot and
stare to
homogenize this will perfume your Shish
parak with a delectable scent
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transfer to a large board and or
individual plates serve warm or at room
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temperature you can also add some
toasted p pine nuts for more nutty
flavor and even for a beautiful
presentation thank you so much for
watching I hope you enjoyed this episode
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