Shish Barak
This shish barak recipe is an authentic Lebanese yogurt soup with meat dumplings that is perfect for Winter! Warm up with this delightful Middle Eastern soup recipe.
Ingredients
Hashweh Meat Filling for Dumplings
- ½ lb lean ground beef
- ¼ cup pine nuts
- ½ yellow onion diced
- 1 ½ tablespoons butter or ghee
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- ⅛ teaspoon ground cinnamon
Shish Barak Dough
- 3 cups flour all purpose
- 1 teaspoon sugar
- 2 tablespoons olive oil extra virgin
- 1 cup water
Yogurt Soup
- 32 ounces whole milk yogurt*
- 2 ½ cups water
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 1 tablespoons dried mint
- 3 cloves garlic minced
- 1 tablespoon olive oil
- ¼ cup pine nuts
Instructions
For the dumpling dough
- Add the flour, sugar, salt olive oil, and water into a large mixing bowl. With the dough attachment for a Kitchenaid or stand mixer, knead the ingredients together until it comes together in a ball
- Cover and set aside to rest for 20 minutes while preparing the hashweh filling
Meat filling (hashweh)
- In a non-stick skillet, brown the ground beef, spices and pine nuts together in butter or ghee
- After the dough is prepared and the meat filling is done, prepare a clean space for working and get out your pelmini maker (dumpling maker, see note in article). Cut the dough into fourths and roll one out until thin (like a pie crust). Place it over the Pelmini maker, making sure it covers the whole thing.
- preheat the oven to 400 °F
- In each depression of the dough, carefully fill it with the meat mixture, making sure not to overstuff it and making sure it stays in the depression.
- Take another fourth of the dough ad roll it out like before. Carefully place the dough on top of the other filled dough. With a rolling pin, roll it until each dumpling is sealed and you can clearly see the shape of the dumplings.
- Carefully flip the dumplings over and pop each one out with your finger onto a baking sheet or tray.
- Repeat these steps to make the dumplings until you run out of the meat stuffing
- Bake the dumplings in the preheated oven for 12-14 minutes, or until they start to brown.
- Remove them from the oven and prepare the soup, or at this point you can freeze the dumplings once they are cooled.
Yogurt Soup
- In a large pot over medium, add the whole milk yogurt, water and salt and whisk together constantly for about 15 minutes. Do not allow it to boil!
- Once the yogurt seems to be beginning to thicken, measure out about ⅓ cup of the soup base into a measuring cup and add the cornstarch and whisk together until smooth. Add the cornstarch mixture back into the pot and whisk together for another 10 minutes.
- Add the prepared dumplings and let the soup simmer on low-medium heat while you prepare the garnish.
- In a small pot, add the olive oil, minced garlic and mint. Sauté together for 1-2 minutes. Pour the garnish over the top of the soup along with some more pine nuts and serve while hot.
Notes
*MUST use whole milk yogurt, do NOT use Greek yogurt
Tried this recipe?Let us know how it was!