Center for International Private Enterprise

Dumplings in Yogurt-Tahini Sauce

Name: Dumplings in Yogurt-Tahini Sauce (Tatar Barak)
Yield: 4 servings
Cuisine: Middle East
Ingredients: 1 teaspoon salt; 200 grams ground lamb; ¼ cup (60 milliliters) cream; 3 tablespoons (15 grams) pine nuts, toasted in 3 tablespoons (30 grams) clarified butter; 2 tablespoons (20 grams) finely chopped onion; 1½ cups (160 grams) flour; ½ cup plus 1½ teaspoons (125 milliliters) water; ½ teaspoon freshly ground black pepper; 2 tablespoons (12 grams) pine nuts; ½ teaspoon salt; 1 tablespoon (3 grams) wheat starch; 2 tablespoons (30 milliliters) olive oil, plus more for brushing; 1 tablespoon (4 grams) milk powder; 2 cups (500 grams) yogurt; 3 tablespoons (40 milliliters) olive oil; ¼ cup (40 grams) tahini

Tatar Barak

Preparation info

4
servings

Difficulty
Medium

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

These hat-like dumplings are popular in the Middle East and Central Asia. They require a good amount of time, as they’re folded by hand. It’s common for neighbors or family members to help, with some families even hosting a dumpling day filled with cooking and, of course, eating of dumplings.

Ingredients

For the dough

1½ cups (160 grams) flour
½ cup plus

Middle East
Main course
Spring
Summer
Winter
Autumn

Method

Make the dough: combine the flour, water, salt, milk powder, olive oil, and wheat starch in a large bowl, mixing to form a soft dough. Add more or less water as needed. Brush the dough with a little olive oil, then cover it with plastic wrap and let rest for 10 to 15 minutes.

While the dough is resting, make the filling: warm the oil in a large skillet set over medium-high heat. Add the