Shish Barak (شيش برك) — Lebanese Lamb Dumplings in Warm Yogurt Sauce

• 360 gall-purpose flour (plus 20 g for dusting)
• 6 gfine salt (about 1 tsp)
• 15 mlneutral oil (about 1 tbsp)
• 180 mlwarm water (adjust by ±15 ml if needed)
• 450 gground lamb (15–20% fat preferred)
• 150 gyellow onion (finely minced)
• 15 mlolive oil (about 1 tbsp)
• 30 gpine nuts (optional but traditional)
• 2 tspground allspice
• 0.5 tspground cinnamon
• 1 tspblack pepper
• 1500 gfull-fat plain yogurt (preferably Lebanese-style)
• 24 gcornstarch (about 3 tbsp)
• 120 mlcold water (for dissolving cornstarch)
• 1egg (helps stabilize the yogurt)
• 12 ggarlic cloves (about 4 cloves, crushed)
• 2 tspdried mint
• 45 gunsalted butter

Instructions

1. 1

   Make the dough: whisk the flour and salt in a bowl, then drizzle in the oil. Add the warm water gradually and mix until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Cover tightly and rest 30 minutes so the gluten relaxes and the dough rolls thin without springing back.

2. 2

   Prepare the filling: warm the olive oil in a skillet over medium heat and toast the pine nuts for 2–3 minutes until light golden, then remove to a plate. In the same pan, sauté the minced onion for 6–8 minutes until soft and translucent, then add the lamb and cook 6–8 minutes, breaking it up, until no pink remains. Stir in allspice, cinnamon, salt, and black pepper, cook 30 seconds to bloom the spices, then cool completely before shaping dumplings.

3. 3

   Roll and cut: lightly flour the work surface and divide the dough into 2 portions to keep it manageable. Roll one portion very thin (about 1.5 mm), dusting as needed, then cut into 5 cm rounds using a cutter or glass. Keep the remaining dough covered while you work so it does not dry out and crack.

4. 4

   Shape the dumplings: place 6–7 g of cooled filling in the center of each round, then fold into a half-moon and pinch firmly to seal. Bring the two corners together and pinch to form a small “tortellini-like” shape, pressing out any trapped air so they do not burst. Set shaped dumplings on a floured tray and cover with a towel while you finish the batch.

5. 5

   Bake the dumplings: heat the oven to 200°C and line two trays with parchment. Arrange dumplings in a single layer with a little space, then bake 12–16 minutes until dry and lightly golden on the edges. Let them cool 5 minutes; this baking step keeps them intact and adds the traditional toasty flavor.

6. 6

   Stabilize the yogurt base: in a large heavy pot (at least 5 liters), whisk the yogurt until smooth. Whisk the cornstarch into the cold water until fully dissolved, then whisk it into the yogurt along with the egg and salt. Set the pot over medium heat and stir continuously in the same direction until the yogurt steams and thickens to a gentle simmer; this should take 10–14 minutes and prevents curdling.

7. 7

   Simmer the dumplings in yogurt: add the crushed garlic and dried mint to the simmering yogurt and stir for 30 seconds. Gently slide in the baked dumplings, then reduce heat to low and simmer 10–12 minutes, stirring carefully every minute so nothing sticks and the dumplings heat through. Keep the sauce at a calm simmer rather than a hard boil to maintain a smooth, glossy texture.

8. 8

   Make the mint-garlic tempering and finish: melt the butter with the olive oil in a small pan over medium-low heat. Add the crushed garlic and dried mint and cook 45–60 seconds until fragrant, keeping the garlic pale and not browned. Pour the tempering over the pot, stir gently, and rest 5 minutes before serving so the flavors round out and the sauce slightly thickens.