Shish Barak

🔥 Prep

• Measure out 500 g flour into a large mixing bowl, add a pinch of salt, and gradually add ~200 ml water while mixing until a smooth, elastic dough forms; cover and let rest for 15 minutes.
• Finely chop the 1 onion and mince the 3 garlic cloves.
• In a separate bowl, combine the 300 g ground beef, chopped onion, minced garlic, and 1 tbsp dried mint; season with salt and pepper to taste and mix until evenly incorporated.
• Measure out 1 kg yogurt into a bowl, whisk until smooth, and set aside at room temperature.
• Prepare a small bowl of water for sealing the dumplings.

🔥 Cook

• 1. On a lightly floured surface, roll the rested dough to about 2 mm thickness and cut into 5 cm circles.
• 2. Place a teaspoon of the meat filling in the center of each circle, fold over to form a half‑moon, and press the edges firmly (using water if needed) to seal.
• 3. Bring a large pot of water to a boil, add a pinch of salt, then gently drop the dumplings in batches; cook for 5‑7 minutes or until they float to the surface and are tender.
• 4. While the dumplings cook, heat 2 tbsp olive oil in a saucepan over medium heat, add the minced garlic and sauté for 1 minute until fragrant (do not brown).
• 5. Reduce the heat to low-medium, then slowly whisk in the room‑temperature yogurt, stirring constantly to prevent curdling; bring the mixture to a gentle simmer and cook for 8‑10 minutes, stirring occasionally.
• 6. Stir in the dried mint and adjust seasoning; let the sauce simmer for another 2 minutes.
• 7. Using a slotted spoon, transfer the cooked dumplings directly into the yogurt sauce; gently toss to coat and warm over low heat for 3 minutes.
• 8. Turn off the heat, cover the pot, and let the shish barak rest for 2 minutes before serving.

🔥 Serve

• Transfer the shish barak to a warm serving bowl, drizzle with a little extra yogurt sauce, and sprinkle with a pinch of dried mint for garnish.
• Serve hot alongside warm pita bread, Lebanese flatbread, or steamed rice.
• Optionally, accompany with a simple salad of sliced cucumber, tomato, and a drizzle of lemon‑olive oil dressing.