Shish Barak Lebanese Lamb Dumplings in Yogurt

5 from 3 votes

Shish Barak Lebanese Lamb Dumplings in Yogurt

Learn how to make the best Shish Barak recipe! Our easy homemade Lebanese Lamb Dumplings are served in a creamy yogurt mint soup.

Prep Time30

Cook Time30

Total Time1

Course: Soup

Cuisine: lebanese, Middle Eastern

Keyword: Lamb Dumplings, Shish Barak

Servings:

Calories: 816kcal

Equipment

mixing bowl
measuring cups
measuring spoons
Rolling pin
Cookie Cutter
Large pot
Spatula or Wooden Spoon
French knife

Ingredients

Dumpling Dough

2 cups All Purpose Flour
1/2 tsp Kosher Salt
1 tbsp Olive Oil

Lamb Filling

1/2 lb Ground Lamb
1 Small Yellow Onion minced
1/4 cup Mint minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/2 tsp Ground Cinnamon

Soup

5 cups Full Fat Yogurt
1 cup Sour Cream
1 Egg White
1 tsp Cornstarch
1 cup Long Grain Rice
3 Garlic Cloves minced
1/4 cup Mint chopped
1 tsp Kosher Salt
2 tbsp Butter
1/4 cup Pine Nuts toasted

Instructions

DOUGH: In a large mixing bowl combine the flour and salt and mix. Using your hands, create a well in the centre of the flour and pour in the olive oil and 3/4 cup lukewarm water. Using one hand to steady the bowl, start to slowly incorporate the flour with your other hand, sweeping along the sides of the bowl and then blending the flour into the water. Mix the dough until it comes together into a large ball. Lift the ball of dough from the bottom and fold over several times until you achieve a soft pliable dough that bounces back when touched. Cover with a clean kitchen towel and set aside.
Lightly flour the counter and place the ball in the centre. Using a dough cutter or bench knife, slice the dough into 2 halves. Working with one half, place the dough in the palms of your hands and tuck it under. Stretch the dough into a smooth, flat, round disk, place it on the board, and roll it out into a smooth and round shape, 1/4 inch thick.
Using a circular cookie cutter or rim of a small glass, cut out small rounds of the dough approximately 2 inches in diameter, and lay them flat on another lightly floured work surface or cutting board so that they are not touching. Lightly sprinkle a baking sheet with flour and set aside.
LAMB FILLING: In a large bowl, combine the lamb, ground cinnamon, onion, mint, salt and pepper. Using your hands, mix all the ingredients together until they form a smooth mixture.
Scoop out 1/2 teaspoon of the meat filling and place in the centre of each dough round, making sure not to overstuff. Place the dough round in the palm of your left hand, and using your right hand, fold one side over the meat in a small half-moon shape. With your fingertips, tightly pinch the edges along the seam, so they are securely closed. Bring both end points together and slightly overlap them to create a tortellini shape. Transfer to prepared baking sheet.
SOUP: Bring 3 cups of water to boil in a small pot over medium high heat. Once the water is boiling, turn off the heat and cover the pot. Pour the yogurt and sour cream into a large Dutch oven and whisk to dissolve any clumps. Thoroughly whisk the egg white and cornstarch into the yogurt. Turn the heat to medium-high and whisk until the yogurt reaches just below the boiling point, and is releasing steam. Immediately reduce the heat to a simmer.
Carefully add the hot water to the yogurt, whisking it in 1 cup at a time. Stir the rice into the yogurt, then reduce the heat to a simmer and cook uncovered, for 10-15 minutes until the rice is tender, whisking occasionally to keep the mixture smooth, and from sticking to the bottom of the pan.
Using a large slotted spoon, carefully ladle in the lamb dumplings, working in small batches tapping any excess flour from the dumplings before placing them in the liquid. Simmer, uncovered for 10 minutes without stirring. The dumplings will float to the top of the pot when they are finished cooking.
Gently stir in the garlic, chopped mint and butter. Season with salt. Cover the pot and turn off the heat. Serve the soup hot topped with fresh mint and pine nuts.

Nutrition