{"id":17187,"date":"2023-01-02T20:15:00","date_gmt":"2023-01-02T19:15:00","guid":{"rendered":"https:\/\/bistrobadia.de\/shish-barak\/"},"modified":"2024-01-23T08:21:32","modified_gmt":"2024-01-23T07:21:32","slug":"shish-barak","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/shish-barak\/","title":{"rendered":"Shish Barak: Lebanese dumplings in yogurt sauce"},"content":{"rendered":"\n

Whenever there used to be Shish Barak<\/strong>, 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 dumplingsin yogurt sauce<\/strong>; a kind of tortelloni<\/strong> you might think.<\/p>\n\n\n\n

Freak out once please<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

“You made this bag, Rafik – it’s ugly!”<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

Maybe that’s why the bags are also colloquially called “D\u00e4ijnt il Sch\u00e4jib” – ears of the graying<\/em>. But I do not think that anyone has graying during the production \ud83d\ude09.<\/p>\n\n\n\n


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<\/em>.<\/p>\n\n\n\n

Once all in the creamy yogurt mint sauce<\/h3>\n\n\n\n

Once the dumplings for the shish barak are ready, they are covered with a clean cloth and the sauce is cooked.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

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Recipe for Shish Barak<\/h3>\n\n\n
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