Shish Barak is often called the ravioli of Arabic cuisine.

They resemble ravioli, but with a key difference: the filling is minced meat and the sauce is a creamy yogurt-based one.

This dish is a traditional, hearty favorite. While making the filling and dough is straightforward, the real challenge lies in assembling the dumplings. The process involves rolling out the dough, cutting it into perfect circles, stuffing each one, and shaping them—repeatedly. It’s a time-consuming task, but it’s a perfect project to enjoy with friends or family.

The effort is totally worth it, especially during colder months when a warm bowl of shish barak can truly comfort and satisfy.

How to Make

Dough:

- 3 cups all-purpose flour

- 1 tbsp milk powder (optional)

- 1 tbsp granulated sugar

- 1 tsp salt

- 1/3 cup vegetable oil

- 1 cup water

Filling:

- 1/2 lb ground meat

- 3 tbsp pine nuts, toasted in olive oil

- 1 small onion

- Handful of fresh parsley

- 3 garlic cloves, minced

- 1/2 tbsp smoked paprika

- 1 tbsp seven-spice mix (or allspice)

- Salt & pepper to taste

Yogurt Sauce:

- 32 oz plain yogurt (do not use Greek yogurt)

- 1 1/2 tsp salt

- 2 tbsp cornstarch

- 2 cups water (may need more)

Garnish:

- 1 head garlic, crushed

- 3 tbsp dried mint, crus

Instruction

1. Start by preparing the dough. In a stand mixer with the paddle attachment or by hand, combine all the ingredients. Add the water gradually, mixing until the dough forms. Cover the dough and let it rest for 30 minutes while you prepare the filling.

2. For the filling, add the onion, garlic, and parsley to a food processor and pulse until finely chopped. Add this mixture to the ground meat and sauté with the spices until browned. Stir in the toasted pine nuts and set the filling aside.

3. Once the dough has rested, divide it into two halves. Roll out each half thinly, about 1/8 inch thick. Use a cookie cutter or a small coffee cup to cut circles into the dough. Place a teaspoon of the meat filling onto one side of each circle. Fold the dough over and pinch the seams closed, shaping the dumplings into half-moon shapes. Pinch the ends together or overlap them like tortellini. Repeat until all the dough is used.

4. Arrange the dumplings on a nonstick baking sheet lightly sprayed with olive oil. Bake in a preheated 400°F (200°C) oven for about 10 minutes, or until lightly browned. If desired, broil for an extra minute for more color.

5. If you're not serving them right away, let the dumplings cool and freeze them in a ziplock bag for another meal.

6. Now, prepare the yogurt sauce. In a blender, combine the yogurt, cornstarch, salt, and water. Pour the mixture into a bowl and place it over medium heat. Stir constantly until the sauce begins to thicken, about 10–15 minutes. Once it reaches a simmer, you can thicken it further by adding a bit more cornstarch. To do this, scoop some sauce into a bowl, mix in more cornstarch.

7. Once the sauce is thickened to your liking (it should coat the back of a spoon), add the dumplings and cook them in the sauce for 10 minutes until they float to the top.

8. In a separate pan, sauté the garlic in olive oil until crispy, then add it to the yogurt sauce. Garnish with dried mint.

9. Serve the dish warm and enjoy!