Shish Barak

Ingredients

Dough

• 300 g plain flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 170 ml warm water

Filling

• 2 tablespoons olive oil
• 1 onion (medium, very finely diced)
• 300 g lamb mince (20% fat)
• 1 teaspoon Baharat
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon pine nuts (toasted, finely chopped - optional)

Yogurt sauce

• 800 g full-fat plain yogurt
• 1 egg white (lightly whisked, OR 1 tablespoon cornstarch mixed with 2 tablespoons cold water)
• 200 ml warm water (more if too thick)
• 1 ½ teaspoons salt (to taste)
• ½ teaspoon white pepper

Garlic-mint finish

• 3 tablespoons unsalted butter
• 6 garlic cloves (sliced thin)
• 2 tablespoons fresh mint (chopped - or 1 tablespoon dried mint)
• 1 teaspoon Aleppo pepper

To serve

• Fluffy basmati rice (often served alongside)

Method

Stage 1 - Dough

1. Whisk flour and salt in a bowl.
2. Mix in olive oil and warm water until a soft dough forms.
3. Knead 5 minutes on a lightly floured surface until smooth.
4. Cover; rest 30 minutes.

Stage 2 - Filling

1. Heat olive oil in a pan over medium.
2. Add diced onion; cook 6 minutes until soft.
3. Add lamb mince; break up; brown 6 minutes.
4. Stir in baharat, allspice, cinnamon, salt and pepper; cook 1 minute.
5. Off heat; stir in toasted pine nuts (if using).
6. Cool completely.

Stage 3 - Shape the dumplings

1. Heat oven to 200°C (180°C fan).
2. Roll the dough out on a floured surface to 2 mm thick.
3. Cut out 5 cm rounds (a small glass or biscuit cutter).
4. Place a small teaspoon of filling in the middle of each round.
5. Fold the round in half over the filling; pinch the half-moon closed with floured fingers.
6. Bring the two corners of the half-moon together and pinch firmly into a small tortellini-like shape.
7. Place on a lined baking tray.
8. Re-roll scraps once.

Stage 4 - Bake the dumplings

1. Bake 10-12 minutes - just until set and very pale gold (not deeply browned).
2. This step is what gives shish barak its slightly chewy, distinct character. Don't skip it.

Stage 5 - Yogurt sauce

1. While the dumplings bake, set up the yogurt sauce.
2. In a wide heavy pot, whisk the yogurt smooth.
3. Whisk in the egg white (or cornstarch slurry).
4. Add 200 ml warm water; whisk to a pourable consistency (like single cream).
5. Place over medium-low heat.
6. Whisk CONSTANTLY in one direction (don't stop until it boils - yogurt splits when you stop stirring).
7. Bring just to a low simmer; cook 5 minutes whisking, until very slightly thickened.
8. Reduce to the lowest heat.
9. Add salt and white pepper.

Stage 6 - Combine

1. Add the baked dumplings to the warm yogurt sauce.
2. Heat through 5 minutes - DON'T boil; just keep it warm enough to soak through the dumplings.
3. They will absorb some sauce and soften slightly.

Stage 7 - Garlic-mint butter

1. In a small pan, melt the butter over medium heat.
2. Add sliced garlic; cook 1 minute until just gold (don't brown).
3. Off heat; stir in mint and Aleppo pepper.

Stage 8 - Serve

1. Ladle shish barak into deep bowls.
2. Drizzle the hot garlic-mint butter over each.
3. Eat with rice on the side.