Dinner · 90 min · mediterranean

Shish Barak

Flour does the heavy lifting here, with ground lamb rounding it out. A Mediterranean dinner that takes 90 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups Flour
• 1 lb Ground lamb
• 1 Onion
• 4 cups Plain yogurt
• 1 tbsp Cornstarch
• 5 cloves Garlic
• 1/2 cup Fresh cilantro
• 1/3 cup Pine nuts
• 1 tsp Baharat

Steps

1. Knead the flour, water, and salt into a firm, smooth dough; rest 30 minutes.
2. Mix the lamb with grated onion, baharat, and salt into a fine filling.
3. Roll the dough thin, cut into 2-inch rounds, and fill each with a teaspoon of lamb; fold into half-moons and join the ends into little tortellini shapes.
4. Whisk the yogurt with cornstarch until perfectly smooth; bring to a bare simmer, stirring constantly, until lightly thickened — the starch armors it against splitting.
5. Poach the dumplings directly in the yogurt 12 minutes until tender and cooked through.
6. Fry the garlic and cilantro in olive oil 1 minute until fragrant; stir half into the pot.
7. Serve in deep bowls topped with the remaining garlic-cilantro oil and toasted pine nuts; the Levant’s beloved yogurt-dumpling soup, comfort in every spoonful.

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