Whenever there used to be Shish Barak, it was always because the following scene happened at our house: "Kids, what do you want to eat tomorrow?" "SHISH BAAARAAK" - "Great, not again..."
My siblings and I just love Lebanese dumplings in yogurt sauce; a kind of tortelloni you might think.
Freak out once please
By the way, my brother Rami always shouted directly at the top. He would love to feed on it every day. That was the case back then and it's still the case today.
Maybe it's because our mother Badia has always not taken any bought dumplings for it, but makes everything in finest handwork. Meanwhile, my sister and I help fill the shish barak - at least sometimes. But I can tell you, you can taste this handwork!
"You made this bag, Rafik - it's ugly!"
Yes, my first dumplings looked like little gnubbel jand my mother teased me for it, but then gave me a kiss right away. Well, by now I've got the hang of it a bit better.
What I love about making Shish Barak is the deceleration. You can't buy the pockets filled with ground beef (either beef or the vegetarian ground) and pine nuts. So you can't just rip open a bag or packet and be done. You have to take your time!
Maybe that's why the bags are also colloquially called "Däijnt il Schäjib" - ears of the graying. But I do not think that anyone has graying during the production 😉.
I always combine this dish with a large portion of quality time with my mother and sister. We sit together at the kitchen table and catch up on the latest news. Our hands are busy, our smartphones stay in our pockets, and everyone is proud of their individual ears.
Once all in the creamy yogurt mint sauce
Once the dumplings for the shish barak are ready, they are covered with a clean cloth and the sauce is cooked.
Unlike the dumplings, the creamy yogurt mint sauce is very quick to make. Simply heat yogurt with water and starch in a pot and season with freshly chopped garlic and dried mint as well as cinnamon, salt and pepper.
The dumplings for Shish Barak are then placed raw in the spicy sauce and cooked. The most beautiful moment is when you open the first dumpling with the spoon and the feast begins. Enjoy your meal!
Recipe for Shish Barak
- 200 g Flour
- 100 ml Water
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- Chop the onion and fry in oil for approx. 5 minutes in a pan over medium heat until lightly coloured.
- Increase the heat and add the minced beef.
- Season to taste with salt, pepper and cinnamon.
- Add the pine nuts and fry briefly.
- Allow to cool.
- Mix all ingredients together and knead for 10 minutes until a smooth dough is formed.
Shish Barak Filling
- Roll out the dough and cut out the round shapes with a glass (diameter 5 - 6cm).
- Place about 1 - 1 1/2 tsp of the filling in the centre of the pastry case.
- Gently fold the dough over the filling and press the ends of the dough together.
- Take the closed "half moon" and wrap one side around your index finger to the other end and press the ends together. Done!
- Stir the starch together with the cold water.
- In a large saucepan, stir together the yoghurt and starch water with a whisk and heat, stirring, until it is just before boiling.
- Quickly turn the heat back up to medium and keep stirring.
- Season with salt, pepper and cinnamon and leave the sauce to bubble over a medium heat for 5 minutes - stirring with a wooden spoon.
- Now carefully add the tortellini one by one and continue stirring gently.
- Crush the garlic clove and add it to the sauce.
- Sprinkle the dried mint into the sauce and continue stirring.
- Season again with salt and pepper if necessary.
- After about 20 minutes, the Shish Barak are through.