Shish Barak is one of those dishes that instantly feels like home. Tiny dumplings filled with seasoned meat, gently cooked in warm yogurt sauce—it’s the kind of meal that brings comfort before you even take the first bite.
It’s a recipe many of us grew up seeing made with care, usually as a family effort. Someone rolling the dough, someone filling the dumplings, someone watching the yogurt sauce. It takes a little time, but that’s part of what makes it special.
The contrast is what makes it unforgettable: delicate dumplings filled with savory meat, wrapped in soft dough, all coated in rich, tangy yogurt infused with garlic and mint.
Traditional Lebanese Shish Barak made with spiced meat dumplings simmered in creamy garlic yogurt sauce. Comforting, authentic, and perfect for family meals.
Mix flour, salt, oil, and water until a smooth dough forms.
Cover and rest.
Heat oil in a pan.
Cook onion until soft, then add meat.
Season with salt, pepper, seven spices, nutmeg and cinnamon.
Cook until browned and dry. Let cool.
Roll dough thinly.
Cut small circles using a cutter or cup.
Place a little filling in the center, fold into half-moons, then roll it around your finger to form classic Shish Barak shapes.
Arrange on a tray and bake at 180°C until lightly golden.
In a pot, whisk yogurt, cornstarch, salt and water until smooth.
Cook over medium heat, stirring constantly in one direction until it begins to simmer.
Add baked dumplings to the yogurt sauce.
Simmer gently for 10–15 minutes.
Heat butter, add dried mint and minced garlic.
Pour over the Shish Barak before serving.