Shish Barak
Shish barak is a beloved Levantine dumpling dish, especially cherished in Syrian households, traditionally made in large batches during family gatherings since pinching each tiny dumpling by hand is a slow, communal task. The name points to the dish's skewer-cooked ancestors, though today it almost always refers to small dumplings simmered directly in a garlicky yogurt sauce rather than grilled meat. What sets shish barak apart from other stuffed dumplings is the sauce: cooking yogurt without letting it curdle requires constant stirring and a stabilizer like cornstarch, a technique passed down carefully within families. Some cooks finish the dish with dried mint fried briefly in butter, a garnish so common that many Damascene versions consider it nearly mandatory.
Dumplings pinched into crescents
The dough is filled with spiced lamb and pinched shut into small crescent shapes that hold together while boiling.
Yogurt sauce cooked without curdling
The yogurt is whisked with cornstarch and stirred constantly over low heat so it stays smooth as it simmers.
Toasted pine nuts add richness
Pine nuts are toasted before joining the filling, giving the lamb mixture a nutty depth that balances the tangy sauce.
Fresh herbs finish the dish
Mint and coriander are scattered on top just before serving, adding a bright contrast to the warm, tangy broth.
Ingredients 4 servings
- 500g minced lamb
- 1 onion, finely chopped
- 2 tbsp pine nuts, toasted
- 1 tsp ground allspice
- 400g dumpling dough or 24 wonton wrappers
- 1kg plain yogurt
- 3 cloves garlic, crushed
- 2 tbsp cornstarch, dissolved in water
- Fresh mint and coriander leaves, for garnish
How to make it
- 1Mix the minced lamb with the chopped onion, toasted pine nuts, and allspice to make the filling.
- 2Roll out the dumpling dough thin and cut it into small rounds.
- 3Place a spoonful of filling in the center of each round and pinch the edges into small crescent-shaped dumplings.
- 4Bring a pot of salted water to a boil and cook the dumplings until they float to the surface, then drain them.
- 5Whisk the yogurt with the dissolved cornstarch and crushed garlic in a saucepan over low heat, stirring constantly until it thickens.
- 6Add the cooked dumplings to the yogurt sauce and simmer gently for a few minutes so they soak up the flavor.
- 7Serve hot, garnished with fresh mint and coriander leaves.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
