mainSyrian

Shish Barak

Name: Shish Barak
Prep time: 90 min
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Syrian
Ingredients: 400 g Flour; 180 ml Water; 400 g Lamb (minced); 1 piece Onion; 50 g Pine nuts; 1 tsp Baharat; 1 l Thick yoghurt; 2 tbsp Cornflour; 1 piece Egg; 6 cloves Garlic; 2 tbsp Dried mint; 50 g Ghee; 300 g Rice (to serve); To taste Salt and pepper

Shish Barak is a classic Syrian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Flour, Lamb (minced), Onion, Pine nuts, Baharat, Thick yoghurt, Cornflour, Egg, Garlic, Dried mint, Ghee, Rice (to serve) and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Syrian cooking, be sure to also explore our recipe for Kibbeh Bil Sanieh.

Difficulty: hardPrep: 90 minCook: 45 minServes 5

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Ingredients

Flour400 g
Water180 ml
Lamb (minced)400 g
Onion1 piece
Pine nuts50 g
Baharat1 tsp
Thick yoghurt1 l
Cornflour2 tbsp
Egg1 piece
Garlic6 cloves
Dried mint2 tbsp
Ghee50 g
Rice (to serve)300 g
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Knead a stiff dough from the flour, water and salt and rest it forty minutes.

Step 2🍳 Fry

Fry the onion with the mince, baharat, salt and pepper, add the pine nuts and let it cool.

Step 3

Roll the dough thin and cut four-centimetre rounds.

Step 4

Shape half-moons around the filling and join the ends into a ring, like tortellini.

Step 5🥧 Bake

Bake the dumplings at 200 °C for twelve minutes, until golden.

Step 6♨️ Boil

Whisk the yoghurt with the starch, egg and salt and bring it to the boil, stirring without stopping in one direction.

Step 7

Lower the dumplings into the sauce, cook ten minutes and pour over ghee with garlic and mint.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Shish Barak carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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