Everyday Kitchen

Middle Eastern/Lebanese · Dinner

Shish Barak

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Shish Barak is a Middle Eastern/Lebanese dish. Stir yogurt sauce gently and keep it below a rolling boil.

Prep
60 min
Cook
30 min
Rest, soak, marinate or chill
30 min
Total
120 min
Servings
6
Difficulty
Medium
Cuisine
Middle Eastern/Lebanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Shish Barak. The photograph includes a herb and nut garnish.
The photograph includes a herb and nut garnish. Representative photograph of Shish Barak. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Filling

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Dough · About 30 min

  1. Knead 300 g plain flour, 160 ml water, ½ tsp salt 5 minutes and rest 30 minutes. Fry 300 g minced beef, 100 g onion, finely chopped, 15 ml olive oil, ½ tsp allspice, ½ tsp salt in its oil 10 minutes until beef reaches 71°C / 160°F; cool.

    Check: Look for this result: beef reaches 71°C / 160°F; cool.

Shape · About 20 min

  1. Roll dough thin, cut 5 cm circles, add small portions of filling, fold and seal.

Cook · About 15 min

  1. Whisk yogurt, water and cornflour from 800 g yogurt, 250 ml water, 20 g cornflour, 15 g garlic, grated, 20 g coriander; heat gently while stirring. Add dumplings and simmer 12–15 minutes to 74°C / 165°F. Stir in garlic and coriander.

    Check: The food must be hot through at 74°C / 165°F.

Tips

  • Stir yogurt sauce gently and keep it below a rolling boil.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Shish Barak.

FAQ

What matters most when making Shish Barak?

Stir yogurt sauce gently and keep it below a rolling boil.

What can I substitute in Shish Barak?

Use minced lamb instead of beef.

Can I prepare Shish Barak ahead?

Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Shish Barak.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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