Name: Dumplings Cooked in Yogurt Sauce (Shish Barak)
Yield: 2 servings
Cuisine: Middle East
Ingredients: 2 cups (300 grams) flour; 2 teaspoons wheat starch; ¼ teaspoon salt; 3 tablespoons (5 grams) finely chopped cilantro; 5 cloves (40 grams) garlic, crushed; 1 cup plus 1 tablespoon (250 milliliters) water; 250 grams ground lamb; 2 kilograms plain yogurt; 1 tablespoon oil; 2 tablespoons (20 grams) finely chopped cilantro; 1 teaspoon seven spices (see note); ½ teaspoon freshly ground pepper; ½ teaspoon salt; 3 tablespoons (30 milliliters) olive oil; 1½ tablespoons (25 milliliters) olive oil, plus more for oiling the dough; 1 onion, finely chopped (270 grams)

Preparation info

2
servings

Difficulty
Medium

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

It’s said that these dumplings were originally called shish darak — shish meaning helmet, darak meaning soldier — since the shape of the dough resembles a soldier’s helmet. It’s unknown how they became shish barak. Prominent in the Ammara area of Damascus, the dumplings are the sister of mantı, a type of dumpling from Central Asia. Preparation is time consuming, thus home cooks prepare several portions of shish barak in one sitting, pack them in storage bags, and freeze for several months t

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Ingredients

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