Ingredients

1 tbsp olive oil

½ white onion, finely chopped

2 garlic cloves, peeled and finely minced

½ lbs ground beef (lean or extra lean)

2 tbsp pine nuts

1 tsp baharat (7-spice, substitute equal parts cumin, coriander, and cinnamon)

1 tsp paprika

Salt and black pepper to taste

¼ cup parsley, finely chopped

3 cups all-purpose flour

3 tbsp vegetable oil

¾ cup water (more or less for a smooth, pliable dough)

½ tsp salt

4 cups plain yogurt (2%)

1 egg yolk

1 tbsp cornstarch

1 tsp salt

3 tbsp olive oil

3-5 garlic cloves, finely minced

2 tbsp pine nuts

¼ cup fresh parsley, finely chopped

1 tbsp Aleppo pepper flakes (optional)

Instructions

Step 1: Prepare the filling by heating olive oil in a frying pan over medium-high heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until the onion is translucent. Add ground beef and cook for 4-6 minutes.

Step 2: Stir in pine nuts, baharat, paprika, ½ tsp salt, and black pepper. Continue cooking until fragrant, liquids evaporate, and meat is fully cooked. Remove from heat, then add chopped parsley. Adjust seasoning and let cool.

Step 3: Make the dough by combining flour, vegetable oil, water, and ½ tsp salt in a bowl. Mix with a fork or hands until a shaggy dough forms.

Step 4: Transfer dough to a floured surface and knead for 4-6 minutes until smooth and pliable. Cover with a towel and let rest for 15 minutes.

Step 5: Roll the dough into a thin sheet about 1/8″ thick. Use a 3″ diameter cutter or glass to cut circles. Re-roll scraps to maximize circles.

Step 6: Place 1 teaspoon of filling in the center of each dough circle.

Step 7: Fold the dough over the filling and seal the edges with your fingers to form a half-moon shape.

Step 8: Pinch the ends of the half-moon together to create a tortellino shape. Ensure all edges are well sealed.

Step 9: Optional: Place dumplings on a parchment-lined baking tray, brush with olive oil, and broil for 7-10 minutes until lightly browned. Watch carefully to avoid burning. You can freeze dumplings after this step for later use.

Step 10: Prepare the yogurt sauce by blending yogurt, egg yolk, cornstarch, and 1 tsp salt until smooth. Warm the sauce gently in a pot over medium-low heat, stirring continuously, until it begins to simmer and slightly thickens (5-8 minutes). If too thick, dilute with water. Avoid high heat to prevent splitting.

Step 11: Add the dumplings to the hot yogurt sauce and cook for 5-8 minutes to soften the dough and warm through.

Step 12: Make the garlic topping by heating olive oil in a small pan over medium-high heat. Fry minced garlic until just browned (2-3 minutes). Add pine nuts and cook for 1 more minute. Remove from heat and stir in Aleppo pepper flakes (if using) and fresh parsley cautiously as it may splatter.

Step 13: Serve the Shish Barak in a large bowl or divide into smaller bowls. Garnish generously with the garlic and pine nut topping.

Tips & Variations

For a vegetarian option, substitute the beef with sautéed mushrooms or a mix of finely chopped vegetables and tofu.

Use store-bought dough or wonton wrappers to save time, but fresh dough offers the best texture.

If Aleppo pepper flakes are unavailable, substitute with crushed red pepper or smoked paprika for mild heat.

Try adding a splash of lemon juice to the yogurt sauce for extra brightness.

Broiling the dumplings before adding to the sauce adds a subtle toasted flavor but can be skipped if short on time.

FAQs

Can I freeze Shish Barak?

Yes, you can freeze the dumplings after broiling them. Place them in a single layer on a tray to freeze, then transfer to a sealed container or freezer bag. When ready to use, thaw and cook in the warm yogurt sauce as directed.

What if the yogurt sauce splits?

To prevent splitting, keep the yogurt sauce on low heat and stir constantly while warming. Avoid boiling the sauce. If it does split, try whisking in a tablespoon of cold water or an egg yolk to help smooth it out.