Shish Barak
Shish Barak is a middle eastern delicacy that you’ll find at times of celebration. It takes a lot of time and effort to put together which ultimately shows the person you are hosting that you appreciate their time and company. You’ll find this dish at large dinner parties, birthdays, or even just hosting a friend you haven’t seen in a long time. It’s a true labor of love.
Serves: 4
Time: 3 hours
Ingredients
Dough
2 cup All Purpose Flour
0.5 cup Water
1 tbsp Salt
1 tbsp Olive Oil
Filling:
1 lbs Ground Beef
1 Yellow Onion
0.25 cup Pine Nuts
1 tbsp Salt
1 tbsp Black Pepper
1 tbsp 7 Spice
Yogurt Sauce:
3 cups Plain Yogurt
1 tbsp Corn Starch
0.5 cup Water
2 tbsp Salt
1 tbsp Olive Oil
1 tbsp Black Pepper
1 tbsp Dried Mint
Garnish
Aleppo Pepper
Fresh Mint
Instructions
Prep the dough by mixing the flour salt and olive oil together in a large mixing bowl. Slowly add the water and mix until all water is incorporated. Knead until you have a smooth dough. If it’s too wet or sticky add little bits of flour at a time and knead until smooth. Place in a lightly oiled bowl, cover, and let it rest for 1 hour.
For the filling, dice up a yellow onion then place a large pan on medium heat for 2 minutes. Add a tbsp of olive oil and the diced onions then saute for 6-7 minutes stirring occasionally. Next add the meat and break apart into small pieces. Cook until a majority of the fat is rendered out, about 7-10 minutes on medium low heat.
Add the salt, black pepper, and arabic 7 spice and mix well. Finally toast the pine nuts in olive oil by placing a small pan on medium heat for two minutes. Add a half tbsp of olive oil to the pan and the pine nuts. Mix well in the oil and toast until golden brown. Add the pine nuts to the meat, mix well, and keep to the side.
Next take the dough, cut into 4 pieces, and roll out into a large flat sheet. Cut 2 inch holes into the sheets, fill each with about 1 oz of the filling. Pinch closed then pinch the two ends together making a circle. Repeat until all dumplings are stuffed.
Bake the dumplings in the oven at 450F for 15 minutes. Remove and let them cool. From here you can either continue cooking or pack in the freezer.
To make the sauce, place a large sauce pan on high heat for 2 minutes. Add the plain yogurt, salt, water, corn starch, and a tbsp of olive oil. Drop to medium and constantly stir until the sauce starts the thicken. Finally add the black peper and dried mint and simmer for 5 min. Turn the heat off, add the dumplings, mix well, let them sit covered for 5 min to absorb the sauce).
Plate and enjoy!
