Lebanon and Syria

Shish barak

Name: Shish barak
Total time: 2 h
Yield: 5 servings
Cuisine: Lebanese
Ingredients: 2 cups maida (all-purpose flour, plain flour); Salt, to taste; 1/2 cup water; 250 g lamb mince minced mutton (goat mince, ground goat); 1 small onion; 2 tbsp or pine nuts almonds; 1 1/2 tsp baharat; 3 1/4 cups curd (plain yogurt, natural yoghurt); 1 1/2 tbsp cornflour (cornstarch); 3 cloves garlic; 1/2 cup coriander leaves (cilantro); 1 tsp dried mint mint leaves; 1 1/2 tbsp ghee

Tiny meat dumplings in garlicky yoghurt. Lebanon's answer to manti.

120 minTime

22 gProtein each

mildSpice

The little ears2 chapters · 1 min read

Make it your way

Grandma's wayLebanese style in yoghurt.

The original

460kcalsame

22 gproteinsame

3 gfibresame

120minutessame

The original shish barak.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Saltto taste

Water½ cup

Minced mutton (goat mince, ground goat)250 g lamb mince

Onion1 small

Almonds2 tbsp, or pine nuts

Baharat1½ tsp

Curd (plain yogurt, natural yoghurt)3¼ cups

Cornflour (cornstarch)1½ tbsp

Garlic3 cloves

Coriander leaves (cilantro)½ cup

Mint leaves1 tsp dried mint

Ghee1½ tbsp

Method

5 steps

1Make a firm dough and rest it. Cook the mince with onion, nuts and baharat until dry and browned.
2Roll the dough thin, cut small circles, fill, fold and pinch the ends together into little hats. Bake 10 minutes until dry.
3Whisk the curd with cornflour and a little water, then bring to a boil, stirring constantly in one direction.
4Add the dumplings and simmer until the dough is tender.
5Fry the garlic, coriander and mint in ghee and pour over.

Serve it like this

Ladle into bowls with yoghurt sauce, topped with garlic coriander ghee. Serve with rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lebanon and Syria

Shish barak

Tiny meat dumplings in garlicky yoghurt. Lebanon's answer to manti.

120 minTime

22 gProtein each

mildSpice

The little ears2 chapters · 1 min read

Make it your way

Grandma's wayLebanese style in yoghurt.

The original

460kcalsame

22 gproteinsame

3 gfibresame

120minutessame

The original shish barak.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Saltto taste

Water½ cup

Minced mutton (goat mince, ground goat)250 g lamb mince

Onion1 small

Almonds2 tbsp, or pine nuts

Baharat1½ tsp

Curd (plain yogurt, natural yoghurt)3¼ cups

Cornflour (cornstarch)1½ tbsp

Garlic3 cloves

Coriander leaves (cilantro)½ cup

Mint leaves1 tsp dried mint

Ghee1½ tbsp

Method

5 steps

1Make a firm dough and rest it. Cook the mince with onion, nuts and baharat until dry and browned.
2Roll the dough thin, cut small circles, fill, fold and pinch the ends together into little hats. Bake 10 minutes until dry.
3Whisk the curd with cornflour and a little water, then bring to a boil, stirring constantly in one direction.
4Add the dumplings and simmer until the dough is tender.
5Fry the garlic, coriander and mint in ghee and pour over.

Serve it like this

Ladle into bowls with yoghurt sauce, topped with garlic coriander ghee. Serve with rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Shish barak

Make it your way

Ingredients

Method

Shish barak

Make it your way

Ingredients

Method

Make it a meal