Shish Barak


For the Shish Barak dumplings :

  • 500g of ground beef
  • 2 cups of flour
  • 1 small onion
  • 1 tsp of vegetable oil
  • 2 tsp of salt
  • 1/4 tsp of white pepper
  • 1 pinch of cinnamon

For the sauce :

  • 1 kg of Laban Massabki
  • 3 tsp of starch
  • 3 cloves garlic, crushed
  • 2 tsp of dried mint
  • 1 tsp vegetable oil


  • 1. Preparing the dough: place the flour in a bowl and add salt. Add water until the dough becomes soft. Cover the bowl with a plastic wrap and put it in the refrigerator for 30 min.
  • 2. Preparing the filling: Finely chop the onion and fry in a skillet with the vegetable oil until golden. Add the ground meat, cinnamon, pepper and salt and fry until the meat turns brown. Set aside to cool.
  • 3. Preheat the oven to 180˚C.
  • 4. Making the dumplings: on a lightly floured surface, roll the dough and cut into small circles.
  • 5. In each circle, place 1 teaspoon of filling. Fold in half and press edges together. Bring both corners together and seal well.
  • 6. Preparing the sauce: strain the yogurt into a pot, add the dissolved starch and place over medium heat. Stir continuously until the yogurt thickens then reduce the heat.
  • 7. In a small skillet, fry the minced garlic and fresh coriander with the vegetable oil and add them to the yogurt. Mix well and turn off the heat
  • 8. 10 minutes before serving, put the dumplings in the oven and place in laban Massabki
  • In order to preserve their crunchiness, you can choose to serve on the side of the laban.
    This dish is usually served with vermicelli rice.

    Bon appétit !