How to make shish barak - shish barak dough step by step (dumpling dough) - طريقة عجينة الشيش برك

Shish barak are dumplings filled with seasoned lamb, onions, and pine nuts that are can be boiled, baked, or fried and served in a warm yogurt sauce with garlic, cilantro, olive oil on top with toasted pine nuts. They are made in Jordan, Lebanon, Iraq, Syria and Palestine.

#howtomakeshishbarak #shishbarak #arabicdumplings
his recipe will make 8-10 servings (70-80 shish barak dumplings)


the yogurt sauce recipe you can see here
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INGREDIENTS
Shish Barak Dough

3 cups all purpose flour (500 g)
1 teaspoon salt
270 ml hot just boiled water
3 tbsp. (45 ml) olive oil

Meat Stuffing
500 g ground lamb ( or beef)
salt to taste
black pepper to taste
1 teaspoon cinnamon powder
1 medium onion
30 g pine nuts (roasted)
olive oil (if you use the lean beef)

1. Start with combining the all purpose flour with olive oil.
in a 270 ml of just boiled hot water dissolve salt and add into flour mix. Knead the dough for few minutes. Cover dough with plastic wrap and let it rest about 1 hour. The dough texture will be changed, become more smooth and easy to work with.

2. Saute meat (lamb or beef) with the onions ( you can add olive oil if the meat is lean) then add salt, pepper and cinnamon, all spice until the meat turns brown.
Add pine nuts (roasted)
3. Roll out the dough into 2-3 mm thick and cut into small disks
4. Place the meat into each of the pieces of dough and fold the edges
Once all the shish barak pieces are ready, you can cook it with yogurt sauce, or bake/fry. the rest you can freeze it for next time use

Serve shish barak with rice aside.

NOTE: Shish barak (dumpling) can be frozen after they are fold directly without cooking.
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Track: Summer Vibes
Music composed and recorded by Oak Studios
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