Shish Barak
Tiny meat dumplings pinched into rings and cooked in the same garlic-and-mint yogurt. Fiddly enough that it is a dish for a day when several people are in the kitchen.
Image note: Illustration, generated by AI · not a photograph of this dish
Method
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Knead the flour, water, oil and salt to a firm smooth dough, 8 minutes. Cover and leave while you make the filling.
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Mix the raw lamb with the onion, allspice, salt and pine nuts.
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Heat the oven to 200°C / 400°F. Roll the dough as thin as you can and cut 5 cm rounds.
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Put a scant half-teaspoon of filling on each, fold to a half-moon and pinch shut, then bring the two corners together and pinch them into a ring.
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Bake the dumplings on lined trays 12 minutes, until firm and lightly coloured. They do not need to be cooked through.
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Whisk the yogurt, egg white, cornflour, water and salt smooth, then stir constantly in one direction over medium heat for 10 minutes until it simmers. Simmer 3 minutes more.
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Add the dumplings and cook gently 12 minutes, moving the pan rather than stirring.
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Fry the garlic in the oil 40 seconds, stir in the dried mint off the heat, and pour over. Serve immediately.
Chef’s Tips
- Bake the dumplings first. It is what keeps the sauce clean.
- Pinch the corners into a ring — the seam holds better.
- One direction, constant stirring, until the yogurt simmers.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
- Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Pairing Suggestions
- Plain rice
- A radish and mint salad
- Flatbread
Storage & Reheating
Refrigerated for 2 days; rewarm over low heat without boiling. The baked dumplings freeze for 2 months.
Common questions
How long does Shish Barak take to make?
About 1 hour 45 minutes in total — 1 hour 10 minutes of preparation and 35 minutes of cooking. The recipe serves 6.
What are the key tips for making Shish Barak?
Bake the dumplings first. It is what keeps the sauce clean. Pinch the corners into a ring — the seam holds better. One direction, constant stirring, until the yogurt simmers.
What should I serve with Shish Barak?
Plain rice; A radish and mint salad; Flatbread.
Can Shish Barak be made ahead or frozen?
Refrigerated for 2 days; rewarm over low heat without boiling. The baked dumplings freeze for 2 months.
Is Shish Barak suitable for a special diet?
This recipe is high-protein and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Shish Barak?
About 520 kcal per serving, with 30 g protein, 48 g carbohydrate and 22 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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