Shish Barak — Lebanese Lamb Dumplings in Yoghurt Sauce

Shopping list

• 250 g plain flour — plus extra for dusting

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• 0.5 tsp salt

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• 100 ml warm water — approximately

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• 200 g lamb mince

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• 1 piece onion — finely chopped

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• 0.5 tsp ground allspice

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• 0.25 tsp ground cinnamon

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• 0.25 tsp ground black pepper

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• 2 tbsp pine nuts — lightly toasted

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• 500 g Greek yoghurt — full-fat

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• 1 tbsp cornflour

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• 3 clove garlic — minced

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• 300 ml chicken stock

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• 30 g butter

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• 2 tbsp fresh coriander — chopped

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Step by step

1. 1

   Make the dough: in a bowl, combine the flour and 0.5 tsp salt. Gradually add warm water, mixing until a soft, smooth dough forms (you may not need all the water). Knead for 5 minutes, then cover and rest for 30 minutes.

2. 2

   Prepare the filling: heat a small pan over medium heat and cook the lamb mince and onion for 6– 8 minutes until browned. Stir in the allspice, cinnamon, black pepper, and a pinch of salt. Remove from heat, stir in the pine nuts, and let cool.

3. 3

   Roll the dough on a floured surface to about 2 mm thick. Use a 6 cm round cutter to stamp out circles. Place a small teaspoon of filling in the centre of each circle, fold in half to form a half-moon, and pinch the edges firmly. Bring the two corners together and pinch to form a tortellini shape. Repeat with remaining dough and filling.

4. 4

   In a large bowl, whisk together the yoghurt and cornflour until smooth. Slowly whisk in the chicken stock. Pour into a large, heavy-based saucepan and add the minced garlic and a pinch of salt.

5. 5

   Bring the yoghurt mixture to a gentle simmer over medium-low heat, stirring constantly in one direction to prevent curdling. Do not let it boil.

6. 6

   Once simmering, carefully add the dumplings one by one. Simmer gently for 12– 15 minutes, stirring occasionally, until the dumplings are cooked through and tender.

7. 7

   Meanwhile, melt the butter in a small pan over medium heat. Add the chopped coriander and fry for 1– 2 minutes until fragrant and crispy.

8. 8

   Ladle the dumplings and yoghurt sauce into bowls, drizzle with the coriander butter, and serve immediately.