🥟 Shish Barak

Name: Shish Barak
Total time: 90 min
Yield: 4
Cuisine: Levant · Lebanon and Syria
Ingredients: 300 g dough (flour and water); 250 g ground lamb; 1 small onion, finely chopped; 1 l plain yogurt; 3 garlic cloves, crushed; 1 tbsp dried mint; 1 tbsp olive oil; Salt and pepper

Origin: Levant · Lebanon and Syria

546kcal

per serving · 350 g

156kcal

per 100 g

24 gProtein7 g / 100 g

28 gFat8 g / 100 g

49 gCarbs14 g / 100 g

Shish barak are small dumplings of thin dough filled with spiced ground lamb, folded into little hats and simmered in a warm yogurt sauce. The sauce is flavoured with garlic and dried mint, and the dish is often served with plain rice on the side. The result is soft, tangy and comforting, with tender pasta and savoury meat in every spoonful.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: ground lamb

Not veganbecause of: ground lamb, yogurt

Contains glutenbecause of: dough

Contains dairybecause of: yogurt

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

doughground lambyogurtgarlicmintrice

Recipe

4 servings90 min

Ingredients

300 g dough (flour and water)
250 g ground lamb
1 small onion, finely chopped
1 l plain yogurt
3 garlic cloves, crushed
1 tbsp dried mint
1 tbsp olive oil
Salt and pepper

Method

Fry the onion in a little oil, add the lamb, season and cook until browned; cool.
Roll the dough thin, cut 5 cm rounds, fill each with a little meat, fold into half-moons and pinch the tips together.
Bake or pan-toast the dumplings briefly until lightly set.
Whisk the yogurt with a little water and salt, heat gently while stirring until it simmers, then add the dumplings and cook 10–15 minutes.
Fry the garlic and mint in the oil for a few seconds and pour over the pot. Serve with rice.

How to make it lighter

Use lean ground lamb and drain the fat after browning.
Make the yogurt sauce with low-fat yogurt; stir constantly so it does not split.
Serve a smaller bowl and skip the rice side to cut the portion's energy.

History

Shish barak is a home dish of Lebanon, Syria and Palestine, with relatives in the meat dumplings of Turkey and the Caucasus. It is considered a labour of love because every dumpling is shaped by hand, and families often make large batches together.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →