Chef Al’s Shish Barak

Chef Al’s Shish Barak

By author Chef Al Maykel, EVO Dining


  • 2 Cups flour
  • 500 Grams coarsely ground lamb
  • 1 small onion (finely chopped )
  • 1 tablespoon vegetable oil
  • 1 tablespoon allspice
  • 1/2 cup chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 pinch cinnamon
  • 3 Quarts yogurt
  • 3 Tablespoons starch, dissolved in ½ Cup water
  • 3 Cloves garlic, crushed
  • 1 cup ground coriander
  • 1 tablespoon vegetable oil
  • salt and cayenne to taste


To prepare the dough: sift the flour in a bowl with some salt. Gradually add water and knead to obtain a soft dough. Cover the dough with a plastic wrap and put it in the refrigerator for 30 min.
To prepare the filling: add chopped onion, ground meat, allspice, parsley, cinnamon, pepper, and salt and mix until incorporated.
Preheat the oven to 325 F.
To make the shish barak dumplings: on a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 4 cm circles.
Place 1 teaspoon of filling at the centre of each circle and fold in half. Press edges together then bring both corners together to obtain a dumpling. Seal well.
Put all the meat dumplings in a well-greased baking tray and bake for 10 min or until blushed. Remove from oven and set aside.
To prepare the sauce: strain the yogurt into a pot, add the dissolved starch and place over medium heat. Stir continuously in a circular movement until yogurt thickens then reduce the heat. It is very important to stir continuously for the yogurt not to stick to the pot.
In a small skillet, fry the minced garlic and fresh coriander with the vegetable oil and add them to the yogurt. Mix well and turn off the heat.
Once your sauce is complete, add the dumplings and cook on low heat for 10 minutes stirring carefully the whole time.
Place in serving bowl and serve with rice.
  • Publisher: Mercury Media and Entertainment
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