Shish BarakLamb Dumplings in Yogurt Sauce
Small lamb-filled dumplings baked briefly and then finished in a warm yogurt sauce scented with garlic and dried mint. The result is delicate, tangy, and deeply comforting, with a sauce that should stay smooth and gently thickened.
Prep
50m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 350gAll-Purpose Flour
- 180mlWater
- 1pcsEgg
- 6gSalt
Filling
- 300gGround Lamb
- 80gOnion (finely chopped)
- 30gPine Nuts
- 2gAllspice
- 1gCinnamon Powder
- 4gSalt
Sauce
- 0.9kgPlain Yogurt
- 10gCorn Starch
- 250mlWater
- 10gGarlic (crushed)
- 3gDried Mint
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour with the salt in a bowl.
- 02
Add the egg and the water, then knead until a smooth dough forms. Cover and let it rest.
- 03
Cook the ground lamb in a pan over medium heat, then add the onion.
- 04
Stir in the pine nuts, allspice, cinnamon powder, and the remaining salt, then cook until the filling is fragrant and fairly dry. Let it cool.
- 05
Roll the dough thin, cut it into small rounds, place a little filling in each piece, and seal into dumplings.
- 06
Preheat the oven to 200°C (400°F) and bake the dumplings briefly until they look dry and lightly firm, but not deeply browned.
- 07
Whisk the plain yogurt, corn starch, and the water assigned to the sauce together in a pot until smooth.
- 08
Warm the sauce over low heat, stirring constantly, until it is steaming and lightly thickened.
- 09
Add the garlic and dried mint, then gently add the dumplings and simmer very softly until they are cooked through and the sauce coats them.
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