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Levantine Shish Barak (Tiny Spiced Beef Dumplings Poached in Warm Garlic-Mint Yogurt Sauce)
A legendary Middle Eastern comfort delicacy: handcrafted tiny meat dumplings stuffed with spiced beef and pine nuts, simmered in warm garlic-mint yogurt sauce.
Prep
35 min
Cook
25 min
Total
60 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
4
- All-purpose flour for dough250 g
- Lean ground beef300 g
- Plain whole milk yogurt800 g
- Cornstarch (stabilizes yogurt)1 tbsp
- Garlic cloves, crushed4 clove
- Dried mint1 tbsp
- Pine nuts30 g
- Butter30 g
- Ground allspice1 tsp
- Salt1 tsp
Preparation Steps
1
Knead flour with 120 ml water and salt into a smooth dough; roll thin and cut 4-cm rounds. Fill with seasoned ground beef, fold and seal into tiny tortellini shapes. Bake at 190Ā°C for 10 minutes until set.
15 min timer
2
Whisk cornstarch into 100 ml cold water, then stir into yogurt with salt in a pot. Simmer on medium, whisking constantly in one direction until gently bubbling and silky.
10 min timer
3
Gently drop baked dumplings into hot yogurt and simmer on low for 8-10 minutes. Sizzle crushed garlic and dried mint in butter for 1 minute and stir into the soup. Garnish with pine nuts and serve warm.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
26g
Carbohydrates
48g
Fat
18g
Allergens
GlutenMilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
