Shish barak – meat dumplings in yoghurt sauce

Ingredients

• 250 g plain flour
• 1.3 dl water
• ½ tsp salt for dough
• 250 g minced lamb or beef
• 1 small finely chopped onion
• 1 tbsp oil
• ½ tsp allspice
• ½ tsp salt for filling
• ½ tsp pepper
• 800 g plain yoghurt with at least 3% fat
• 1 egg
• 1 tbsp cornflour (cornstarch)
• 2 dl cold water for sauce
• 3 finely chopped garlic cloves
• 20 g butter
• 1 tbsp chopped coriander
• 1 tsp dried mint

Method

1. 1Knead flour, water and salt into a smooth dough, cover and rest for 30 minutes.
2. 2Fry onion and meat in oil until cooked through. Add allspice, salt and pepper and cool.
3. 3Roll dough thinly and cut circles about 5 cm wide. Put a small teaspoon of filling in each, fold into half-moons, seal and join the tips like little hats.
4. 4Whisk yoghurt, egg, cornflour and 2 dl water smooth in a pot. Heat slowly, stirring constantly, to a gentle boil. Add dumplings and simmer gently for 12–15 minutes until dough is cooked through, stirring carefully.
5. 5Sauté garlic in butter, add coriander and mint and stir into the sauce. Season with salt and serve hot.