Shish Barak
The little 'ear' dumplings in yogurt: tiny meat-stuffed pasta caps simmered in a garlicky, mint-flecked yogurt sauce — Syria's comfort bowl.
What it is
The little 'ear' dumplings in yogurt: tiny meat-stuffed pasta caps simmered in a garlicky, mint-flecked yogurt sauce — Syria's comfort bowl. Ingredients: flour dough; filling: minced beef, onion, allspice, black pepper; sauce: yogurt, cornstarch, garlic, dried mint, cilantro, pine nuts, olive oil or ghee. Recipe: 1) Roll dough thin; cut tiny squares; fill and pinch into caps/ears. 2) Bake the dumplings briefly to set (the Syrian trick). 3) Stabilise yogurt with starch; simmer gently. 4) Add dumplings; finish with garlic-mint oil and pine nuts. Serve: steaming, with rice on the side in some homes. Flavor: tangy yogurt, garlicky, delicate dumplings. History: shish barak spans Syria and Lebanon from medieval cookbooks ('shish' possibly from Turkish); the yogurt sauce is its Levantine signature. See also: Aleppo Kibbeh, Yabrak.
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