Shish Barak

Meat Dumplings in Yoghourt Sauce

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

A speciality from Syria and Lebanon. This is a dish that takes time.



  • 250 g (8 oz) flour
  • 1 teaspoon salt


To make the dough, stir the salt into the flour and add water by the tablespoon, about 50 ml (2 fl oz), just enough for the dough to hold together in a ball. Let it rest for ½ hour.

For the filling