Lamb dumplings in yoghurt (shish-barak)

Shish-barak (lamb dumplings in yoghurt sauce) are ravioli-like Syrian dumplings, stuffed with seasoned lamb mince and cooked in a creamy yoghurt sauce. Topped with pine nuts, coriander and garlic, they can be eaten with rice or bulgur and make for a wonderful addition to your next Eid al-Fitr feast.

Credit: Jiwon Kim

• serves

  4

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

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The Eid Al-Fitr Feast

episode • The Cook Up with Adam Liaw • 

cooking • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 2 cups (300 g) plain flour
• Salt
• ¾ cup warm water
• 1½ tbsp vegetable oil

For the filling

• 1-2 tbsp ghee
• 300 g finely chopped onion (2 small onions)
• 500 g lamb mince
• 2 tsp salt
• 1 tsp black pepper
• 2 bay leaves

For the yoghurt sauce

• 1½ kgs natural Greek yogurt
• 5 tbsp cornflour
• ½ cup water
• Salt

To serve

• 2 tbsp ghee
• 4 garlic cloves, crushed
• ½ small bunch coriander, roughly chopped
• 100 g pine nuts, toasted
• Steamed rice (optional)

Cooling time: 45 minutes

Resting time: 30 minutes

Instructions

1. To make the dumpling dough, combine the flour and a generous pinch of salt in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, then gradually add the water and oil, until it forms a soft (but not sticky) dough. You may not need all the water. Allow the dough to rest for 30 minutes before using.
   
2. To make the filling, heat the ghee in a medium frying pan over medium-high heat. Add the onions and cook, stirring, until golden, then add the mince, salt, pepper and bay leaves. Cook, stirring until the meat is cooked through. Remove from the heat and allow to cool.
   
3. Preheat the oven to 220°C (200°C fan-forced), then make the dumplings. On a well-floured bench, roll out ¼ of the dough to 1-1½ mm thick. Cut the dough into 5 cm rounds with a pastry cutter. Add 1 tsp lamb mince filling to the centre of the dumpling wrapper, then fold into a crescent-moon shape. Lightly moisten the edges with water, then pinch the edges to seal and close the dumpling. Transfer the sealed dumpling to a baking paper-lined baking tray, then repeat with remaining dough and filling.
   
4. Bake the dumplings for 5-8 minutes, or until the dough is lightly golden. Allow to cool. This prevents the dumplings from swelling too much when cooked in the yoghurt. The dumplings can be frozen at this stage if you are preparing this recipe in advance.
   
5. Combine the ingredients for the yoghurt sauce in a large, non-stick saucepan and bring to the boil over medium heat. Stir through the dumplings, until the mixture returns to the boil, then reduce to low heat and cook for a further 10-15 minutes. Transfer the dumplings and sauce to a serving bowl.
   
6. To serve, heat the remaining ghee in a small saucepan and add the garlic and half the coriander and cook for 1-2 minutes, or until just fragrant. Spoon the flavoured ghee over the shish-barak and sprinkle with the remaining fresh coriander and toasted pine nuts. Serve with rice, if you like.

Notes

• This recipe is so popular in Syria, here is a specific shish-barak mould sold in stores to make the perfect dumpling shape, however they can still be made by hand for great result.
  
• Lamb mince can be substituted for beef mince in this recipe.
  
• This recipe is ideal for freezing right after the baking stage. Freeze the shish-barak on a lined baking tray for 45 minutes, then transfer to a freezer bag and store for up to 6 months.
  
• If your sauce is too thick, add a little water to achieve the ideal creamy consistency.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Eid Al-Fitr Feast

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G