Shish Barak

Tiny Lebanese meat dumplings simmered in warm yogurt sauce.

Shish Barak
Chef Amir Zubair

Written by Zahid Tayyab Original recipe by Chef Amir Zubair Proofread by Chef Amir Zubair Published

Soups
Prep Time:60 minutes
Total Time:95 minutes
Servings:6
Allergen warning

This recipe contains: Gluten, Dairy. If you have a food allergy, check every ingredient label before cooking.

On this page
  1. 🧂 Ingredients
  2. Method
  3. Pro Tips
  4. Nutrition
  5. FAQs
  6. Conclusion

Shish barak is one of the oldest dumpling dishes of the Levant. Cooks across Lebanon, Syria, and Jordan have prepared these tiny hand-pinched dumplings for centuries. The defining technique separates shish barak from every other dumpling dish. The dumplings bake first, then simmer in a warm yogurt sauce. Baking firms the dough and prevents the dumplings from dissolving in the sauce. The result is a bowl of tender meat dumplings floating in a tangy, garlicky yogurt broth. Levantine families traditionally prepare shish barak for weekend gatherings. This recipe walks through every stage with precise measurements and temperatures.

Estimated nutrition per serving
CaloriesProteinCarbsFat
53019 g55 g24 g

Estimated values per serving. See the Nutrition section below for details.

🧂 Ingredients

For the dough

  • 300 g all-purpose flour (2 1/2 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon fine salt
  • 240 ml warm water (40 to 45 degrees Celsius)

For the meat filling

  • 350 g ground beef (80/20) or ground lamb
  • 1 medium onion, finely chopped (100 g)
  • 1 tablespoon olive oil
  • 1 tablespoon seven-spice blend
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 30 g toasted pine nuts (2 tablespoons)

For the yogurt sauce

  • 1 kg full-fat plain yogurt
  • 2 tablespoons cornstarch
  • 250 ml cold water
  • 1 teaspoon fine salt

For the finish

  • 15 g unsalted butter (1 tablespoon)
  • 4 garlic cloves, finely minced
  • 1 tablespoon dried mint
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon extra virgin olive oil

Method

Step 1: Make the dough

Combine the flour, olive oil, and salt in a large mixing bowl. Pour in the warm water. Mix with a wooden spoon until a shaggy mass forms. Turn the dough onto a floured surface. Knead for 8 minutes. The dough should feel smooth and elastic. Cover it with a damp cloth. Rest it for 30 minutes at room temperature.

Step 1: Make the dough — Shish Barak

Step 2: Cook the meat filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion. Cook for 5 minutes until soft and translucent. Add the ground beef. Break it apart with a spatula. Brown the meat for 7 minutes. Stir in the seven-spice, salt, black pepper, and cinnamon. Cook for 2 more minutes until the spices smell fragrant. Fold in the toasted pine nuts. Transfer the filling to a plate. Cool it completely for 15 minutes. Warm filling melts the dough and causes leaks.

Step 2: Cook the meat filling — Shish Barak

Step 3: Shape the dumplings

Roll the rested dough on a floured surface to 3 mm thickness. Cut circles with a 6 cm cookie cutter. Place 1 teaspoon of cooled filling in the center of each circle. Fold the dough over the filling into a half-moon. Press the edges firmly to seal. Bring the two pointed ends together. Pinch them to form the classic hat shape. Place the dumplings on a parchment-lined tray without crowding.

Step 3: Shape the dumplings — Shish Barak

Step 4: Bake the dumplings

Preheat the oven to 200 degrees Celsius. Bake the dumplings for 12 to 15 minutes. They should turn pale golden with lightly browned edges. Baking sets the shape. It keeps the dumplings intact during simmering.

Step 4: Bake the dumplings — Shish Barak

Step 5: Prepare the yogurt sauce

Place the yogurt in a large heavy pot. Whisk the cornstarch into the cold water until fully dissolved. Add this slurry to the yogurt. Add the salt. Whisk until smooth. Heat over medium heat. Stir constantly in one direction. Do not stop stirring. The yogurt needs 10 minutes to reach a gentle simmer. Constant stirring prevents the yogurt from splitting.

Step 5: Prepare the yogurt sauce — Shish Barak

Step 6: Simmer the dumplings

Add the baked dumplings to the simmering yogurt. Lower the heat to medium-low. Simmer gently for 15 minutes. The dumplings absorb the tangy sauce. Stir occasionally with a gentle hand to avoid breaking them.

Step 6: Simmer the dumplings — Shish Barak

Step 7: Make the garlic mint finish

Melt the butter in a small pan over medium heat. Add the minced garlic. Fry for 60 seconds until pale golden. Add the dried mint. Stir for 20 seconds. Remove from heat. Pour the sizzling mixture over the shish barak. Add the olive oil and parsley. Serve immediately in deep bowls.

Step 7: Make the garlic mint finish — Shish Barak

Pro Tips

  • Use full-fat yogurt only. Low-fat yogurt splits more easily during heating.
  • Stir the yogurt sauce in one continuous direction. Changing direction breaks the emulsion.
  • Roll the dough evenly at 3 mm. Thicker dough turns gummy after simmering.
  • Seal every dumpling edge twice. Press once, then crimp again with fingertips.
  • Add 30 ml more water to the yogurt if the sauce thickens too much, one spoon at a time.
  • Toast the pine nuts in a dry pan for 3 minutes. They burn quickly, so watch them.

Nutrition

One serving is estimated to provide about 530 calories. It carries roughly 19 grams of protein, 55 grams of carbohydrates, and 24 grams of fat. These values assume the recipe divides into 6 servings. The beef and the yogurt provide most of the protein. The flour wrappers provide most of the carbohydrates. One cup of plain whole milk yogurt provides about 150 calories according to USDA FoodData Central. An adult needs around 2000 to 2500 calories per day according to the World Health Organization. One serving covers about one quarter of that need.

Note

These values are estimates. Leaner beef lowers the fat count.

Note

Pair with a salad. The dumplings are rich. A fresh salad balances the plate.

FAQs

Can I use lamb instead of beef in shish barak?

Yes. Ground lamb is traditional in Lebanon and adds a richer flavor. Use 350 g of ground lamb with 20 percent fat. Keep the spice quantities identical.

Why does my yogurt sauce split?

Only temperature shock or missed stirring splits the sauce. Heat the yogurt gradually over medium heat and stir constantly without pauses. Add the cornstarch slurry before any heat touches the yogurt.

Can I freeze shish barak?

Yes. Freeze the baked dumplings separately before saucing them. Arrange them in a single layer on a tray, freeze for 2 hours, then transfer to a bag. They keep for 2 months. Add frozen dumplings directly to simmering yogurt and extend cooking by 5 minutes.

How small should the dumplings be?

Traditional shish barak dumplings measure 4 to 5 cm across before folding, and each holds 1 teaspoon of filling. This size cooks through in 15 minutes of simmering and fits neatly on a spoon.

What can I substitute for seven-spice?

Yes. Mix 1 teaspoon allspice, 1/2 teaspoon cinnamon, 1/2 teaspoon black pepper, and 1/2 teaspoon nutmeg. This blend approximates the warm flavor of commercial seven-spice.

Conclusion

Shish barak demands time but rewards it completely. Bake firm dumplings, simmer them in patiently stirred yogurt, and finish with garlic and mint. Follow the measurements and temperatures above, and the dish succeeds on the first attempt. Serve it hot in deep bowls.

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