Name: Meat dumplings in yoghurt sauce (Shush barak)
Yield: Serves four
Cuisine: Palestinian
Ingredients: ½ an onion, finely chopped (70g); 1 tbsp olive oil; 5 g coriander leaves, finely chopped; Salt and black pepper; ½ tsp baharat; 200 g beef mince (or lamb, or a combination of both); 1 tbsp sunflower oil; 150 g plain flour, plus extra for dusting; 30 g coriander leaves, roughly chopped; 5 garlic cloves, crushed; 60 ml olive oil; 300 ml chicken stock; 1 tbsp cornflour; 1 egg yolk; 1 kg Greek-style yoghurt; About 65 ml lukewarm water; 1 tsp Aleppo chilli flakes (or ½ tsp regular chilli flakes); ¼ tsp ground turmeric

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

These ravioli-like dumplings, cooked in a rich yoghurt sauce, go by a couple of other names: taqiyet elyahoodi, which means ‘Jew’s hat’, or dinein qtat, which means ‘cat’s ears’. Whichever their shape resembles more – hats or cats – few dishes take Sami so quickly back home. They’re his real madeleine moment. They’re a labour of love, but, as is often the case with the food which reminds us of home, the result is pure comfort and nurture.

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