Lebanese Shishbarak with Yogurt Sauce

Ingredients

• For the dumplings: For the dumplings:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 pound (225g) ground beef or lamb 1/2 pound (225g) ground beef or lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• Salt and pepper, to taste Salt and pepper, to taste
• For the yogurt sauce: For the yogurt sauce:
• 2 cups (480g) plain yogurt 2 cups (480g) plain yogurt
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste
• For garnish: For garnish:
• Fresh parsley or mint, chopped Fresh parsley or mint, chopped

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the dumplings. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground beef or lamb, chopped onion, minced garlic, ground cinnamon, ground allspice, salt, and pepper for the filling.
3. 3.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut the dough into small circles using a cookie cutter or a glass.
4. 4.
   Place a small amount of the meat filling in the center of each dough circle. Fold the dough over the filling and press the edges to seal, forming a small dumpling.
5. 5.
   In a large pot, bring salted water to a boil. Add the dumplings and cook for about 10-12 minutes, or until they float to the surface. Remove the dumplings from the pot and set aside.
6. 6.
   In a separate bowl, whisk together the plain yogurt, minced garlic, lemon juice, and salt for the yogurt sauce.
7. 7.
   In a saucepan, heat the yogurt sauce over low heat, stirring constantly, until warmed through. Be careful not to let it boil.
8. 8.
   To serve, place the cooked dumplings in a serving dish and pour the warm yogurt sauce over them. Garnish with fresh parsley or mint.

Treat your ingredients with care...

• Ground beef or lamb — Make sure to use lean ground meat for a healthier option. You can also mix both beef and lamb for a more complex flavor.
• Plain yogurt — Opt for full-fat yogurt for a creamier texture. Greek yogurt can also be used as a substitute.

Tips & Tricks

• To save time, you can prepare the dumplings in advance and refrigerate them until ready to cook.
• For a spicier kick, add a pinch of cayenne pepper to the meat filling.
• Serve Shishbarak with warm pita bread or Lebanese flatbread for a complete meal.
• You can garnish the dish with toasted pine nuts for added texture and flavor.
• Leftover Shishbarak can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve Shishbarak hot, allowing the flavors to meld together. It is traditionally enjoyed as a main course, accompanied by a fresh salad or pickled vegetables.

Presentation advice

Present the Shishbarak in a shallow serving dish, allowing the dumplings to be showcased. Drizzle some extra yogurt sauce on top and sprinkle with fresh herbs for an appetizing presentation.