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Middle Eastern/Lebanese · Dinner

Shish Barak

Non-vegMedium

Diet: Non-veg · High-protein

Shish Barak is a Middle Eastern/Lebanese dish. Stir yogurt sauce gently and keep it below a rolling boil.

Prep
60 min
Cook
30 min
Rest, soak, marinate or chill
30 min
Total
120 min
Servings
6
Difficulty
Medium
Cuisine
Middle Eastern/Lebanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Shish Barak. The photograph includes a herb and nut garnish.
The photograph includes a herb and nut garnish. Representative photograph of Shish Barak. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Filling

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 30 min

  1. Knead 300 g plain flour, 160 ml water, ½ tsp salt 5 minutes and rest 30 minutes. Fry 300 g minced beef, 100 g onion, finely chopped, 15 ml olive oil, ½ tsp allspice, ½ tsp salt in its oil 10 minutes until beef reaches 71°C / 160°F; cool.

    Check: Look for this result: beef reaches 71°C / 160°F; cool.

Shape · About 20 min

  1. Roll dough thin, cut 5 cm circles, add small portions of filling, fold and seal.

Cook · About 15 min

  1. Whisk yogurt, water and cornflour from 800 g yogurt, 250 ml water, 20 g cornflour, 15 g garlic, grated, 20 g coriander; heat gently while stirring. Add dumplings and simmer 12–15 minutes to 74°C / 165°F. Stir in garlic and coriander.

    Check: The food must be hot through at 74°C / 165°F.

Tips

  • Stir yogurt sauce gently and keep it below a rolling boil.
  • Judge Shish Barak by the texture and doneness signs in its steps. Your pan and heat affect how long Shish Barak takes to cook.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Get perishable Shish Barak into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Shish Barak within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Shish Barak to 74°C / 165°F, stirring or turning it for even heating. When Shish Barak is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Shish Barak includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Shish Barak becomes softer in storage.

Make ahead

  • Make the filling for Shish Barak one day early. Cool it, then refrigerate the filling for Shish Barak. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Shish Barak.

FAQ

What matters most when making Shish Barak?

Stir yogurt sauce gently and keep it below a rolling boil.

What can I substitute in Shish Barak?

Use minced lamb instead of beef.

Can I prepare Shish Barak ahead?

Make the filling for Shish Barak one day early. Cool it, then refrigerate the filling for Shish Barak. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Shish Barak.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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