I had been looking for this dish since my next door neighbor brought me some in. The only problem was that they couldn't really speak English, so I never knew what it was. When I saw the picture of the dish, I thought it might've been it, so I had to try it. Yes, it turned out to be the same. Also, I cheated a bit with this recipe. I have a Lebanese grocer down the road from me and found he already had the dumplings made, so I used them. I'll admit, I prefer just the soup. I didn't like the texture of the outside of the dumplings.
Shish Barak Dough:
5 cups of multipurpose flour
1 and 1/4 teaspoon salt
2 and 1/4 cups of water
1/4 teaspoon yeast
1/2 cup of warm water (to melt the yeast)
1/8 teaspoon of sugar (to melt with yeast)
Meat Stuffing Ingredients (20 servings)
Stuffing for the dumplings:
1 lb of lean ground beef
1 teaspoon of Lebanese 7-spices
1/2 to 1 teaspoon of salt (to taste)
2 small red onions finely chopped
1/4 cup of pine nuts
Some Olive Oil
Shish Barak Stew Ingredients (4 servings)
Soup:
1 lb of Labneh
6 cups of water
2 cloves of garlic, crushed
1 heaping teaspoon of dried mint powder
1/2 teaspoon of dried cilantro leaves
1 lemon (juiced)
1/2 teaspoon of salt (or to taste)
Note: If using Greek yogurt instead of Labneh, then use 5 cups of yogurt and 1 cup of water
Meat Stuffing Preparation Method
Sautee the onions with a bit of olive oil until they start turning pinkish (10 mins)
Add the ground beef, 7-spices, salt, mix well and then sautee until the beef is cooked (10 minutes)
Add the pine nuts in the last 5 minutes. The meat stuffing is now ready.
Dough Preparation Method (20 mins)
Mix the dough ingredients in a food processor (or knead with hands) and let rest for a few minutes.
When ready, place dough on kitchen counter that’s been dusted with flour, and flatten into a large disk the thickness of 2 dimes (1/8th of an inch).
Using a bottle lid (or small cookie cutter), cut the dough into disks the size of a quarter (3/4th of an inch in diameter)
Place cut dough on a plate that’s been dusted with flour
Place 1/3 to 1/2 teaspoon of meat stuffing in the center of each dough piece, fold edges in and close them on the meat, then pull edges around and fold them on one another, then flatten the sides to make it all look like a “hat” or ravioli.
Line up all the dumplings on a flour dusted plate
Soup With Labneh:
Pour 6 cups of water and 1 lb of labneh in a pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low. Add 2 crushed cloves of garlic. Add the dried mint powder and cilantro leaves. Add 1/2 to 3/4 teaspoon of salt (to taste) Add juice from 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step.
Add the Shish Barak dumplings, bring the stew to a boil again, and then stir gently on low heat for 15-20 minutes until the shish barak dumplings are cooked.
Serve hot as a soup
Cooking Method 2, With Greek Yogurt:
Pour 5 cups of plain yogurt (Greek yogurt) and 1 cup of water in a pot and stir continuously on low heat until it reaches a boil. It is very important that heat is very low and stirring is constant otherwise the yogurt may break apart and can’t be salvaged
Follow steps 2-7 above
Shish Barak Dough:
5 cups of multipurpose flour
1 and 1/4 teaspoon salt
2 and 1/4 cups of water
1/4 teaspoon yeast
1/2 cup of warm water (to melt the yeast)
1/8 teaspoon of sugar (to melt with yeast)
Meat Stuffing Ingredients (20 servings)
Stuffing for the dumplings:
1 lb of lean ground beef
1 teaspoon of Lebanese 7-spices
1/2 to 1 teaspoon of salt (to taste)
2 small red onions finely chopped
1/4 cup of pine nuts
Some Olive Oil
Shish Barak Stew Ingredients (4 servings)
Soup:
1 lb of Labneh
6 cups of water
2 cloves of garlic, crushed
1 heaping teaspoon of dried mint powder
1/2 teaspoon of dried cilantro leaves
1 lemon (juiced)
1/2 teaspoon of salt (or to taste)
Note: If using Greek yogurt instead of Labneh, then use 5 cups of yogurt and 1 cup of water
Meat Stuffing Preparation Method
Sautee the onions with a bit of olive oil until they start turning pinkish (10 mins)
Add the ground beef, 7-spices, salt, mix well and then sautee until the beef is cooked (10 minutes)
Add the pine nuts in the last 5 minutes. The meat stuffing is now ready.
Dough Preparation Method (20 mins)
Mix the dough ingredients in a food processor (or knead with hands) and let rest for a few minutes.
When ready, place dough on kitchen counter that’s been dusted with flour, and flatten into a large disk the thickness of 2 dimes (1/8th of an inch).
Using a bottle lid (or small cookie cutter), cut the dough into disks the size of a quarter (3/4th of an inch in diameter)
Place cut dough on a plate that’s been dusted with flour
Place 1/3 to 1/2 teaspoon of meat stuffing in the center of each dough piece, fold edges in and close them on the meat, then pull edges around and fold them on one another, then flatten the sides to make it all look like a “hat” or ravioli.
Line up all the dumplings on a flour dusted plate
Soup With Labneh:
Pour 6 cups of water and 1 lb of labneh in a pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low. Add 2 crushed cloves of garlic. Add the dried mint powder and cilantro leaves. Add 1/2 to 3/4 teaspoon of salt (to taste) Add juice from 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step.
Add the Shish Barak dumplings, bring the stew to a boil again, and then stir gently on low heat for 15-20 minutes until the shish barak dumplings are cooked.
Serve hot as a soup
Cooking Method 2, With Greek Yogurt:
Pour 5 cups of plain yogurt (Greek yogurt) and 1 cup of water in a pot and stir continuously on low heat until it reaches a boil. It is very important that heat is very low and stirring is constant otherwise the yogurt may break apart and can’t be salvaged
Follow steps 2-7 above
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