Shish Barak Yogurt Dumplings
Shish Barak is the kind of dish that makes home cooks feel like culinary heroes-tender meat dumplings nestled in a velvety yogurt broth, brightened with crisp garlic and fragrant mint. Perfect for cozy family dinners or festive gatherings, this Middle Eastern masterpiece balances richness and freshness in every bite. The contrast between the pillowy dumplings and the tangy, creamy sauce is simply irresistible.
What Makes This Recipe Special
- The dough is uniquely enriched with milk powder for a subtle tenderness and elasticity that holds up during boiling.
- The yogurt sauce is thickened with cornstarch and simmered low and slow to achieve a silky, spoon-coating consistency without curdling.
- Pine nuts are toasted in olive oil and folded into the meat filling, adding a luxurious crunch and nutty depth.
- The dumplings are briefly baked before simmering in the yogurt, which sets their shape and prevents them from bursting during cooking.
Ingredients
3 cupsall-purpose flour
1 tbspmilk powder (optional)
1 tbspgranulated sugar
1 tspsalt
1/3 cupvegetable oil
1 cupwater
1/2 lbground beef (ground lamb or mixture can be used)
3 tbsppine nuts, toasted in olive oil
1 smallonion
Handful of parsley
3 garliccloves
1/2 tbspsmoked paprika
1 tbspseven spice or allspice
Salt and pepper, to taste
32 ozplain yogurt (do not use Greek yogurt)
1 1/2 tspsalt
2 tbspcorn starch
2 cupswater (may need more)
1 headgarlic, crushed
3 tbspdried mint, crushed
Nutrition
210.5 caloriesCalories
Per serving · Values are estimates
Instructions
1
Combine all dough ingredients in a stand mixer using the paddle attachment or mix by hand, gradually adding water. Knead until smooth, cover, and rest for 30 minutes while preparing the filling.
2
In a food processor, pulse onion, garlic, and parsley until finely chopped. Combine with ground beef and sauté with seasonings until browned. Add toasted pine nuts to the cooked mixture and set aside.
3
Divide dough into two and roll each half to 1/8 inch thickness. Cut circles using a cookie cutter or small cup. Place 1 tsp of filling onto each circle, fold into half-moons, and pinch edges to seal. Shape into tortellini by pinching the ends together. Repeat until all dough is used.
4
Place dumplings on a nonstick baking sheet sprayed with olive oil. Bake at 400°F (200°C) for 10 minutes until lightly browned. Broil briefly for additional color, if desired. Cool completely, then freeze if storing for later.
5
Blend yogurt, corn starch, salt, and water until smooth. Simmer in a pot over medium heat, stirring constantly, until thickened (10-15 minutes). If needed, mix additional corn starch and yogurt to thicken further. Cook until sauce coats the spoon.
6
Add dumplings to the yogurt sauce and cook over medium heat for 10 minutes or until they float to the top.
7
Sauté garlic in olive oil until crispy. Mix into the yogurt sauce. Sprinkle with crushed dried mint before serving.
Essential Tips
Don't skip resting the dough
Let the dough rest for at least 30 minutes after kneading. This relaxes the gluten, making it easier to roll thin and preventing shrinking during baking.
Use full-fat yogurt
Low-fat or Greek yogurt will curdle when heated. Stick with plain, whole-milk yogurt for the creamiest, most stable sauce.
Roll dough paper-thin
Aim for 1/8 inch thickness. Too thick and the dumplings won't cook evenly; too thin and they may tear when shaping.
Chill filled dumplings
If not baking immediately, refrigerate filled dumplings for up to 2 hours. This helps them hold their shape when added to the sauce.
Stir yogurt sauce constantly
The yogurt can scorch if left unattended. Use a whisk or spatula to keep it moving and prevent lumps from forming.
Smart Swaps & Variations
Vegetarian Shish Barak
Replace ground meat with a mix of finely chopped mushrooms, chickpeas, and walnuts for a hearty, earthy filling.
Spicy Kick
Add 1/2 teaspoon of Aleppo pepper or a pinch of red pepper flakes to the yogurt sauce for a subtle heat.
Herb-Forward
Swap parsley for dill or cilantro in the meat filling, and garnish with fresh dill instead of mint.
Dairy-Free
Use coconut milk yogurt and olive oil-based dough for a dairy-free version, though the texture will differ slightly.
What to Serve With This
- Warm pita bread or flatbread for scooping up every last bit of yogurt sauce.
- A crisp cucumber and tomato salad with lemon and sumac to cut through the richness.
- Chilled glasses of ayran (yogurt drink) or sparkling mint lemonade for a refreshing contrast.
- Grilled eggplant slices drizzled with tahini for an elegant, Middle Eastern-inspired platter.
Storage & Reheating
Storage
Store leftover Shish Barak in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb the sauce over time, making reheating unnecessary.
Reheating
Gently warm the dish in a pot over low heat, stirring frequently to prevent the yogurt from separating. Add a splash of water or broth if the sauce thickens too much.
Expert Chef Tips
- Add a pinch of baking soda to the yogurt sauce while simmering. This raises the pH slightly, helping to neutralize the acidity and prevent curdling.
- For extra flavor in the dough, infuse the water with a bay leaf or a strip of lemon zest while heating, then cool before adding to the dry ingredients.
- Use a pasta machine to roll the dough to an exact thickness-it's faster and more consistent than a rolling pin, especially for larger batches.
Equipment You’ll Need
- Stand mixer with paddle attachment (or sturdy mixing bowls and a wooden spoon)
- Rolling pin or pasta machine
- Small cookie cutter or shot glass (2-3 inches in diameter)
- Nonstick baking sheet
- Heavy-bottomed pot with a thick base (for simmering the yogurt sauce)
Nutritional Benefits
- Rich in protein from the ground beef and yogurt, providing essential amino acids for muscle repair and satiety.
- Yogurt contains probiotics, which support gut health and digestion when consumed regularly.
- The dish is naturally low in carbohydrates, with most carbs coming from the flour in the dumplings.
- Pine nuts add heart-healthy monounsaturated fats and vitamin E, which supports skin health.
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Frequently Asked Questions
Can I use Greek yogurt instead of plain yogurt?
No-Greek yogurt is too thick and will result in a grainy, separated sauce. Stick with full-fat, plain yogurt for the best texture.
Why do my dumplings fall apart when cooking?
This usually happens if the dough is too thick or not rested properly. Roll it paper-thin and let it rest before shaping. Also, ensure the filling isn't too wet.
Can I make the dough ahead of time?
Yes! Prepare the dough up to 2 days in advance and refrigerate it tightly wrapped. Bring it to room temperature before rolling and shaping.
What's the best way to shape the dumplings quickly?
Use a small cookie cutter or a shot glass to cut the dough circles, then place a spoonful of filling in the center. Fold the edges up to meet in the middle, pinching to seal. A small teaspoon can help with shaping.
How can I tell when the yogurt sauce is thick enough?
The sauce should coat the back of a spoon and leave a visible trail when you run your finger through it. If it's too thin, it won't cling to the dumplings properly.
Can I freeze the dumplings before cooking?
Absolutely! Arrange unbaked dumplings on a tray lined with parchment, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 2-3 extra minutes to the simmering time.
What's the best substitute for seven spice?
If you don't have seven spice, mix 1 tsp each of cinnamon, cumin, and black pepper with 1/2 tsp each of cloves and nutmeg. Adjust to taste-seven spice is fragrant and slightly sweet.
Why does the garlic turn bitter when sautéed?
Garlic burns easily and turns bitter when cooked too quickly or at too high a heat. Cook it over medium-low heat until golden, stirring constantly, and remove it from the pan as soon as it's crispy.
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