Shish Barak – Lebanese Dumplings
Shish barak is a prime example of tribal cooking, where the family comes together to make lots of dumplings that can not only be eaten immediately, but also frozen and used throughout the winter. It’s just like the Chinese making dumplings as a family for Chinese New Year. The women of the village often gather to make the dumplings while catching up on each other’s lives, consoling each other or even exchanging gossip as they cut and fill dumplings.
Dishes like Shish Barak take time to prepare and are therefore a perfect project for the weekend, bringing the family together.
Since I couldn’t get all the original ingredients, I adapted them Asian style!
Ingredients
Dough
250 g Flour
1 tsp Salt
200 ml Water
20 g Ghee
1 small Onion, chopped
3 Garlic cloves, chopped
2 tbsp Peanuts, lightly crushed (originally it would be pine nuts)
250 g minced Beef (original would be lamb)
1 tsp hot Spice mix to taste (original would be Allspice)
2 tbsp Tomato Purée
4 tbsp Water
600 g Nature yogurt
2 tsp Salt
2 tsp Cornstarch
250 ml Water
1 Egg-white, slightly beaten
60 g clarified Butter
2 cloves of Garlic, grated
1-2 tbsp chopped Mint Leaves
1 Kale, leaves torn into small pieces, stalks removed
Salt
Olive Oil
Filling
yogurt Sauce/Soup:
Butter Sauce:
Vegetable:
Arbeitsschritte
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Notes
If you can’t get clarified butter (ghee), you can make it yourself. Simply melt the butter slowly, the butter will separate, and foam will form on top. Carefully remove the foam and the butter will be clear.Oben vor dem Backen, unten nach dem Backen – above before baking, underneath after baking.