Shish Barak (Meat Dumplings) Recipe by Jessica Moufarrej

Recipe courtesy of Jessica Moufarrej 

Jessica Moufarrej Saadeh makes good food look as appetizing as it tastes. We love her presentation of Middle Eastern dishes & her photography of them.  Not sure what to make for dinner? Hop over to her page for some inspiration, and don’t be shy to shoot her a D/M for recipes- she is always happy and willing to share and spread her love of Arabic food with others!

Jessica’s Your Lebanon Chef Feature Page

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Shish Barak Recipe by Jessica Moufarrej

Cuisine

Middle Eastern

Servings

servings

Ingredients

Shish Barak Dough

• 5 cups multi purpose flour
• 1 teaspoon salt
• water warm, to form a paste
• 1 teaspoon yeast
• 2 teaspoon sugar

Meat Stuffing

• 1 pound ground beef (1/2 kg)
• salt to taste
• black pepper to taste
• cinnamon powder to taste
• 1 large onion finely chopped
• pine nuts
• olive oil
• 1 small bushel of parsley chopped

Shish Barak Stew

• 4 1/2 cups yogurt (1 kg)
• 2 cups water
• 1 teaspoon starch
• 2 cloves garlic crushed (optional)
• 1/2 cup rice
• dried mint
• salt to taste

Cuisine Middle Eastern Servings servings Ingredients Shish Barak Dough 5 cups multi purpose flour 1 teaspoon salt water warm, to form a paste 1 teaspoon yeast 2 teaspoon sugar Meat Stuffing 1 pound ground beef (1/2 kg) salt to taste black pepper to taste cinnamon powder to taste 1 large onion finely chopped pine nuts olive oil 1 small bushel of parsley chopped Shish Barak Stew 4 1/2 cups yogurt (1 kg) 2 cups water 1 teaspoon starch 2 cloves garlic crushed (optional) 1/2 cup rice dried mint salt to taste

Instructions

1. Mix all the dough ingredients together and let the dough rest of 2 hours
2. Saute the onions with the olive oil, then add the beef with salt, pepper and cinnamon until the meat turns brown.
3. Add pine nuts and parsley
4. flatten the dough and cut into small disks
5. Place the meat into each of the pieces of dough and fold the edges
6. Place the dumplings in the oven until they turn golden brown

   
7. Cook the rice for the yogurt, and when ready combine all the ingredients for the stew and set over stove-top to warm up. Add the dumplings when they are done from the oven.

   

Recipe Notes

• The dumplings can be frozen after they are folded
• Instead of setting them to bake in the oven, they can alternately be placed in the yogurt strew immediately and cooked over stove-top

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