Shish Barak

Name: Shish Barak (Meat Dumplings in Yoghourt Sauce)
Cuisine: Syrian
Ingredients: Salt and pepper; 1 teaspoon cinnamon or ½ teaspoon allspice; 2½ litres (4½ pints) yoghourt; 2 tablespoons butter; 1 tablespoon cornflour; 1 egg; 500 g (1 lb) minced lamb; Salt; 3 tablespoons pine nuts or chopped walnuts; 250 g (8 oz) flour; 2 tablespoons oil; 1 tablespoon dried mint; 1 onion, chopped; Water; 1 teaspoon salt; 2 cloves garlic, crushed

Meat Dumplings in Yoghourt Sauce

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

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

Ingredients

Dough

250 g (8 oz) flour
1 teaspoon salt

Asia
Syria
Main course
Mediterranean

Method

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