Entree: Syria – Coastal Syria – شيش برك ➤ Shīsh Barak (Yogurt-based stew with small meat-filled dumplings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 3 tbsp (45 ml) olive oil
- 3/4 cup (180 ml) warm water, plus more as needed
- 1 lb (454 g) ground lamb
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/2 tsp (2 g) ground cinnamon
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt (for filling)
- 4 cups (960 ml) plain yogurt (full-fat recommended)
- 1 large egg
- 2 tbsp (16 g) all-purpose flour
- 2 cloves garlic, minced
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) dried mint, plus extra to garnish
- 2 tbsp (30 g) butter
- 2 tbsp (20 g) pine nuts
- Extra olive oil or sumac for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine flour and 1 tsp (5 ml) salt, add olive oil and warm water and mix to form a smooth, elastic dough; knead 5 minutes, cover and rest 30 minutes.
2. Meanwhile make the filling: mix ground lamb, chopped onion, parsley, cinnamon, 1/2 tsp (2.5 ml) salt and black pepper until combined; set aside.
3. Roll dough thin on a floured surface and cut into 2-inch (5 cm) rounds. Place about 1/2 tsp (2.5 ml) of filling in the center of each round and fold to seal into small dumplings (triangles or envelopes), pressing edges tightly.
4. Bring a large pot of salted water to a gentle boil and blanch dumplings in batches 3–4 minutes until they float; remove with a slotted spoon and set aside.
5. In a large saucepan whisk together yogurt, egg, and 2 tbsp (30 ml) flour until smooth; stir in minced garlic, lemon juice, and 1 tsp (5 ml) dried mint. Warm the mixture over low heat, stirring constantly to prevent curdling until the mixture thickens slightly (do not boil).
6. Add the par-cooked dumplings to the yogurt sauce and simmer gently 6–8 minutes so flavors meld and dumplings finish cooking. Adjust salt to taste.
7. In a small skillet melt butter and toast pine nuts until golden, then pour butter and nuts over the stew and sprinkle with extra dried mint and sumac or a drizzle of olive oil if using. Serve hot.

1. In a bowl combine flour and 1 tsp salt, add olive oil and warm water and mix to form a smooth, elastic dough; knead 5 minutes, cover and rest 30 minutes.
2. Meanwhile make the filling: mix ground lamb, chopped onion, parsley, cinnamon, 1/2 tsp salt and black pepper until combined; set aside.
3. Roll dough thin on a floured surface and cut into 2-inch (5 cm) rounds. Place about 1/2 tsp of filling in the center of each round and fold to seal into small dumplings (triangles or envelopes), pressing edges tightly.
4. Bring a large pot of salted water to a gentle boil and blanch dumplings in batches 3–4 minutes until they float; remove with a slotted spoon and set aside.
5. In a large saucepan whisk together yogurt, egg, and 2 tbsp flour until smooth; stir in minced garlic, lemon juice, and 1 tsp dried mint. Warm the mixture over low heat, stirring constantly to prevent curdling until the mixture thickens slightly (do not boil).
6. Add the par-cooked dumplings to the yogurt sauce and simmer gently 6–8 minutes so flavors meld and dumplings finish cooking. Adjust salt to taste.
7. In a small skillet melt butter and toast pine nuts until golden, then pour butter and nuts over the stew and sprinkle with extra dried mint and sumac or a drizzle of olive oil if using. Serve hot.