Shish Barak

Meat dumplings likened to the ravioli of the Middle East, here they are baked and then stewed in a yoghurt sauce
Monday , 16 July 2012
Shish Barak
Shish Barak

Shish Barak

Serves 6

1 kg yoghurt
1 egg white 
1 tsp corn flour
2 garlic cloves, crushed
2 tbsp fresh coriander, chopped
2 tbsp olive oil
Salt and white pepper to taste


300g flour

1½ cup water

A pinch of salt


300g minced lamb

1 onion, finely chopped

2 to 3 garlic cloves, finely chopped

1 tsp baharat spice mix (paprika, nutmeg, black peppercorns, coriander seeds, cloves, cumin, green cardamom seeds and cassia bark)

A pinch of salt

1. To make the pastry: mix the flour with water and salt and knead until the dough is soft.
Let it rest in the fridge, covered in plastic wrap for 30 minutes.
2. For the filling: mix the minced meat, chopped onions, garlic, salt and baharat spice together until smooth.
3. Preheat the oven to 190C. 
4. Roll the pastry out flat and cut it into small round pieces. Fill each circle of pastry with a tablespoon of the meat mixture. Then pull up the sides of the to cover the meat stuffing and press the edges together to seal. 
5. Put all the meat pies on a well-greased baking tray and bake them in a preheated oven for 5 to 7 minutes.
6. Put the yoghurt in a medium pot then add the corn flour, egg white and crushed garlic, and stir well.
7. Place the pot on low heat and keep stirring in the same direction until the yoghurt begins to boil.
8. Add the chopped coriander, salt and white pepper to the yoghurt and keep the sauce boiling for 10 minutes.
9. Gently add the shish barak to the yoghurt sauce and then drizzle with olive oil. Serve with rice.

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