Shish barak
Small lamb dumplings baked and then cooked in a garlic and mint yoghurt sauce.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a stiff dough from the flour, water and salt and rest it forty minutes.
Fry the onion with the mince, baharat, salt and pepper, add the pine nuts and let it cool.
Roll the dough thin and cut four-centimetre rounds.
Shape half-moons around the filling and join the ends into a ring, like tortellini.
Bake the dumplings at 200 °C for twelve minutes, until golden.
Whisk the yoghurt with the starch, egg and salt and bring it to the boil, stirring without stopping in one direction.
Lower the dumplings into the sauce, cook ten minutes and pour over ghee with garlic and mint.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Elena777 ; cropped by Off-shell · CC BY 3.0