Syrian Shish Barak (Syrian Lamb Dumplings in Warm Yoghurt Sauce)
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Ingredients
- 300 g plain flour
- 300 g lamb mince
- 1 onion, finely chopped
- 0.5 tsp ground allspice
- 600 g natural yoghurt
- 2 garlic cloves
- 1 eggs
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 649 kcal
- Protein
- 31.9 g
- Carbohydrate
- 71.5 g
- of which sugars
- 15 g
- Fat
- 27.2 g
- of which saturates
- 10.4 g
- Fibre
- 3 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the flour with a pinch of salt, the egg and enough water (about 120ml) to form a smooth dough. Rest for 15 minutes.
- 2
Fry the onion in the vegetable oil for 5 minutes, add the lamb mince and allspice and cook for 6-7 minutes until no pink remains, then cool.
- 3
Roll the dough thinly and cut into small rounds. Place a little lamb filling in the centre of each, fold in half and pinch to seal into small crescents.
- 4
Bring a pot of salted water to the boil and cook the dumplings in batches for 4-5 minutes until they float, then drain.
- 5
Warm the yoghurt with the crushed garlic in a pan over a low heat, stirring constantly, without letting it boil.
- 6
Add the cooked dumplings to the warm yoghurt sauce and simmer gently for 5 minutes.
- 7
Serve hot in bowls.
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