Shish Barak

🛒 Ingredients

• All-purpose flour 60 g · 216 kcal
• Ground beef (lean) 70 g · 158 kcal
• Onion 15 g · 6 kcal
• Olive oil 3 g · 27 kcal
• Plain whole milk yogurt 180 g · 108 kcal
• Cornstarch 4 g · 14 kcal
• Garlic 4 g · 6 kcal
• Dried mint 1 g · 3 kcal
• Pine nuts 8 g · 48 kcal
• Fresh cilantro 5 g · 1 kcal
• Butter 3 g · 22 kcal

👨‍🍳 Instructions

1. Combine all-purpose flour with a pinch of salt and enough water to form a firm, elastic dough. Knead for 5-7 minutes, then cover and let rest for 30 minutes.
2. In a pan, sauté finely chopped onion in olive oil until softened. Add ground beef and cook until browned, breaking it apart, then season with salt and pepper.
3. Roll out the dough very thinly and cut into small circles (about 3-4 cm diameter). Place a small amount of meat filling in the center of each circle.
4. Fold each circle in half to form a semi-circle, pressing the edges to seal. Then, bring the two ends of the semi-circle together to form a small 'hat' or 'boat' shape.
5. Arrange the shaped dumplings on a baking sheet and bake in a preheated oven at 180°C (350°F) for 10-15 minutes until lightly golden.
6. In a pot, whisk plain yogurt with cornstarch and a pinch of salt until smooth. Gradually add water or broth, continuing to whisk constantly over medium heat until the mixture comes to a gentle simmer. Do not boil vigorously.
7. Gently add the baked dumplings to the simmering yogurt sauce. Simmer for about 10-15 minutes, stirring occasionally, until the dumplings are cooked through and the sauce thickens slightly.
8. In a small pan, melt butter and sauté minced garlic until fragrant. Add dried mint and cook for another 30 seconds.
9. Pour the hot garlic-mint butter over the Shish Barak in the pot or individual serving bowls. Garnish generously with fresh chopped cilantro and toasted pine nuts before serving.