Lebanese shish barak are tender meat-filled dumplings seasoned with warm, earthy Middle Eastern spices. They’re wrapped in a simple soft dough and finished in a minty yogurt sauce brightened with Aleppo pepper flakes and toasted pine nuts.
Lebanese food offers countless delicious options, from light fattoush bread salad to comforting lentil soup and hearty meat-stuffed arayes. Shish barak is a classic Middle Eastern comfort dish: small dumplings filled with seasoned beef or lamb and finished in a tangy yogurt sauce. Some versions are served in a thin yogurt soup, while others—like this recipe—use a thicker yogurt sauce that clings to the dumplings.
Table of Contents
- Callout Block
- Ingredient Notes and Substitutions
- How to Make Shish Barak
- How to Make Yogurt Sauce for Shish Barak
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Shish Barak (Lebanese Meat Dumplings) Recipe
I like this shish barak recipe because it lets you use favorite Middle Eastern spices. The filling uses a Lebanese 7-spice blend along with cumin and a touch of chili paste for heat. The sauce combines yogurt with cooking water, melted butter, dried mint, Aleppo pepper, and toasted pine nuts for a balance of cool, tangy, and nutty flavors.
Tip From Kevin
Callout Block
This callout highlights a tip area. Keep onions well drained before mixing into the meat to prevent a soggy filling, and rest the filling in the fridge while you prepare the dough—this makes shaping easier.
Ingredient Notes and Substitutions
- Filling – Ground beef or lamb flavored with:
- Lebanese 7 spice – a warm mix of bittersweet, earthy, and peppery seasonings. It’s easy to make at home if you don’t have it.
- Ground cumin – adds a slightly nutty base; ground coriander makes a good substitute.
- Chili paste – use harissa or shatta for authentic heat; adjust to taste.
- Pine nuts – substitute chopped cashews, almonds, or pistachios if needed.
- Dough – Simple dough of all-purpose flour, a pinch of salt, olive oil, and water. It should be smooth and elastic.
- Yogurt sauce – Use Greek yogurt or thick labneh. Mix in some reserved cooking water to loosen the yogurt, then finish with toasted pine nuts, melted butter, dried mint, and red pepper flakes (Aleppo pepper if available).
How to Make Shish Barak
- Prepare the filling. Grate the onion, squeeze out excess moisture, then combine it with the ground meat and seasonings. Cover and chill while you make the dough.
- Make the dough. Mix flour and salt, add olive oil and water, and work into a smooth, elastic dough. Rest briefly, then divide and keep one half covered while you roll out the other.
- Shape the wrappers. Roll dough to about 1/16-inch thickness and cut circles using a 3–3½ inch cutter (re-roll scraps) to make 20 circles.
- Fill and shape dumplings. Place about 2 teaspoons of filling in each circle. Fold into a half-moon, press edges, bring the two tips together, and pinch to form a tortellini-like shape. Repeat to make roughly 40 dumplings.
- Boil. Bring 10 cups of salted water to a boil, add the dumplings, and simmer gently for about 15 minutes. When they float, cook an additional 3–4 minutes and test one for doneness.
- Drain and reserve water. Drain dumplings in a colander and reserve 1/2 cup of the cooking water for the yogurt sauce. Keep the dumplings covered while you finish the sauce.
How to Make Yogurt Sauce for Shish Barak
- Combine yogurt and cooking water. Whisk the reserved 1/2 cup cooking water into the yogurt until smooth; add more yogurt for a thicker sauce.
- Toast pine nuts and finish butter. In a small skillet, toast the pine nuts until golden. Add melted butter, dried mint, and Aleppo pepper (or red pepper flakes). Remove from heat.
- Toss and serve. Stir half the butter-and-pine-nut mixture into the yogurt, gently add the dumplings and toss to coat. Drizzle the remaining butter and nuts over the top and serve immediately.
Recommended Tools
- Cookie cutter – Use a 3 to 3½-inch round cutter to make uniform wrappers quickly.
Storing and Reheating
Store leftovers, sauce and dumplings together, in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop so the dumplings warm evenly and the yogurt sauce doesn’t separate.
Frequently Asked Questions
Boiling takes just under 20 minutes in total: roughly 15 minutes until the dumplings begin to float, then another 3–4 minutes. Always test one dumpling by cutting it open—if the meat is no longer pink, they are done.
Yes. Flash-freeze uncooked or cooked dumplings on a baking sheet for 15–30 minutes, then transfer to a freezer-safe bag. Label and freeze for up to 3 months.
Beef is rich, savory, and slightly sweet, while lamb has a milder yet earthier, gamier character. Both work well in shish barak—choose based on personal preference.
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Shish Barak (Lebanese Meat Dumplings)
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Ingredients
US Customary – Metric
Filling
- 1 lb ground lamb or beef
- 1/2 white onion, grated
- 1/2 tsp Lebanese 7 spice
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1 tbsp chili paste (harissa or shatta)
- 1/4 cup pine nuts
Dough
- 1 3/4 cups all-purpose flour
- 1/4 tsp kosher salt
- 1 tbsp olive oil
- 3/4 cup water
Sauce
- 1/4 cup pine nuts
- 4 tbsp butter, melted
- 1/2 tsp red pepper flakes (like Aleppo)
- 1/4 tsp dried mint
- 1/2 cup cooking water (reserved)
- 1 cup Greek yogurt or labneh, room temperature
Instructions
Filling
- Grate the onion on a kitchen towel, squeeze out excess water, and combine with the remaining filling ingredients. Refrigerate while making the dough.
Dough
- Mix the flour and salt, then add olive oil and water. Work into a smooth, elastic dough, using more or less flour as needed. Turn onto a floured surface, cut the dough in half, and cover one half.
- Roll one half of the dough to about 1/16-inch thickness and cut circles with a 3–3½ inch cutter, re-rolling scraps to make 20 circles.
- Place 2 teaspoons of filling in each circle. Fold into a half-moon, press the edges, bring the two tips together and pinch to form a tortellini-like shape. Repeat to make about 40 pieces.
Cook
- Bring 10 cups of salted water to a boil. Add the dumplings and cook gently for about 15 minutes or until they begin to float. Cook another 3–4 minutes. Test doneness by cutting one open—meat should be fully cooked.
- Scoop cooked dumplings out, drain in a colander, and cover to keep warm. Reserve 1/2 cup of the cooking water and whisk it into the yogurt in a large bowl.
Sauce
- Toast pine nuts in a small skillet until golden. Add butter, dried mint, and Aleppo pepper; stir to combine.
- Pour half the butter mixture into the yogurt bowl, gently add the dumplings and toss to coat. Drizzle the remaining butter and pine nut mixture over the top and serve immediately.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
