Syrian
Shish Barak
Syrian meat dumplings in yoghurt sauce
Tiny Syrian meat-filled dumplings baked, then simmered in a warm coriander and garlic yoghurt sauce.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Syrian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Shish Barak
Ingredients
Main
Method
- 1
Knead flour and water into a smooth dough, rest, then roll thinly and cut small rounds.
- 2
Cook beef, onion, allspice and pine nuts until dry, then fill and fold each round into a small hat shape.
- 3
Bake the dumplings at 190°C until lightly golden.
- 4
Whisk yoghurt with cornflour and egg and bring slowly to a simmer while stirring.
- 5
Add dumplings and finish with garlic and coriander sizzled in butter.
Shish barak are small Levantine meat dumplings; the Syrian preparation cooks them in a stable garlic-coriander yoghurt sauce.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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