Syrian

Shish Barak

“Syrian meat dumplings in warm yogurt sauce: tiny hand-pinched dumplings filled with spiced ground lamb, sealed in pinwheel shapes, then simmered in a cooked-yogurt-and-garlic sauce. Topped with fried pine nuts, sumac, and dried mint. The Damascus winter signature, time-intensive to make.”

Hard2.5 hours

Where it comes from

Shish barak is a Damascus-Aleppo cold-weather dish — the warm yogurt sauce wraps you in coziness. The dish requires significant time investment: making the dough, rolling, cutting, filling, sealing each small dumpling. Once a Syrian grandmother's labor of love; now sold at restaurants as a special occasion dish. The cooked-yogurt technique is the signature — the yogurt is stabilized so it doesn't separate.

On the plate

Spoon up shish barak — warm white yogurt, tiny dumplings each shaped like a small pinwheel, fried pine nuts glittering, dried mint and sumac dusting. Bite a dumpling: crispy pastry shell, juicy lamb filling, surrounded by warm tangy yogurt-garlic sauce. Each spoonful is comforting and complex. Cold weather is when shish barak is at its best. The Syrian winter signature.

How it works

Stabilizing yogurt with cornstarch + egg white prevents the proteins from coagulating during gentle warming — without this, the sauce splits. Stirring in one direction (Syrian technique) is folklore but works — the consistent motion prevents protein networks from breaking. Pre-baking dumplings before adding to yogurt prevents them from getting soggy and dissolving.

Variations

Lebanese shish barak adds extra garlic. Vegetarian uses chickpea filling. Modern restaurant version uses larger dumplings. Festival version doubles pine nuts.

On the Palate

Ingredients

Serves 4

400 gAll-Purpose Flour

250 g groundLamb Shoulder

1/2 tsp groundCinnamon

How it's made

12 steps · Show ↓

90 min active · 60 min waiting

1
72 min
Make dough: combine 400 g flour + 1 tsp salt + 2 tbsp olive oil + 220 ml warm water. Knead 8 min. Rest 60 min.
2
16 min
Make filling: sauté 1 chopped onion in 2 tbsp oil 5 min. Add 250 g ground lamb + 4 minced garlic cloves + 1 tsp salt + 1 tsp baharat + ½ tsp cinnamon + ½ tsp allspice. Cook 8 min. Stir in 30 g pine nuts. Cool completely.
3
22 min
Roll dough thin: divide into 4 portions. Roll each into a 25-cm square (about 2-mm thick). Cut into 3-cm circles using a small cookie cutter.
4
35 min
Fill each circle: place ¼ tsp filling in the center, fold in half to form a half-moon, pinch the curved edge to seal. Bring the two ends together and pinch to form a pinwheel/tortellini shape.
5
4 min
Should make about 80-100 small dumplings. Arrange on a parchment-lined tray.
6
14 min
Bake dumplings: preheat oven to 175°C. Bake 12 min until lightly golden (this prevents them from sticking together later).
7
3 min
Make yogurt sauce: in a heavy pot, whisk 1 kg plain full-fat yogurt + 1 egg white + 1 tsp cornstarch (mixed with 2 tbsp cold water) until smooth.
8
17 min
Heat over low heat, stirring constantly in one direction (clockwise) with a wooden spoon. The yogurt must NOT boil — gentle warming only.
9
9 min
Once warm and slightly thickened (about 15 min), add the baked dumplings + 1 tsp salt + 4 minced garlic cloves crushed with mortar and pestle.
10
9 min
Simmer gently 8 min — the dumplings absorb the yogurt and become tender.
11
4 min
Garnish: fry 30 g pine nuts in 2 tbsp olive oil until golden. Sprinkle over the dish + 1 tbsp dried mint + 1 tbsp sumac.
12
3 min
Serve hot in deep bowls with a drizzle of olive oil.