Shish Barak (Meat Dumplings)
Full of flavour and character, a staple of Lebanese cuisine.
- Circle Cookie Cutter or Cup Rim
- 1 Packet Puff Pastry
- 800 g Lamb Mince
- 2 Whole Onions – Finely Diced
- 2 tsp Arabian Seven Spices
- Unsalted Butter
- 2 tsp Salt
- 2 L Goat Yogurt
- 1 Cup Cold Water – Mixed With 1 Tbsp Corn Flour To Dissolve
- 1 Bunch Coriander – Chopped Finely
- 1 Bulb Garlic – Crushed
- Start by heating up some oil in a pan and cooking your lamb mince. Break it up and then add some onion. Season with salt and the Arabian seven spices. Keep stirring till cooked through.
- Using the cookie cutter or cup begin cutting discs out of the puff pastry.
- Give the discs a little extra love and spread them out by rolling over them. Having made more room begin filling them out with meat. Mold the dumplings into an almost tortellini like shape.
- Pour the goat yogurt into a large pot, fill the empty bottle of goat yogurt half way with cold water and pour it out again. Add the dissolved cup of corn flour water into the pot over the yogurt.
- Stir really well on a low heat. Once the yogurt has come to a slight boil, start dropping in the dumplings one by one.
- Once they have all be put into the pot, in a small saucepan, add a little bit of unsalted butter with the garlic and coriander. Fry them off for a couple of mins until fragrant. Pour over the yogurt and dumpling sauce and mix well.
- Allow to simmer on a low heat for up to 1 hr.
Its partner in crime, Mjadra will be added to the blog soon. You can enjoy the dish on its own or add your spin to rice and lentils.