A winter favorite in Syrian cuisine, shishbarak is made by boiling small meat-filled dumplings and cooking them in garlic yogurt soup. Topped with mint and red pepper flakes toasted in hot butter, this hearty, spiced soup makes a satisfying main dish.
Knead the flour, warm water, and salt into a smooth dough.
Cover the dough with a damp towel and let it rest at room temperature for 20 minutes.
Mix the ground beef with the grated onion, salt, black pepper, and allspice. Shape into small balls about 2 cm in diameter.
Roll the dough thinly and cut it into small squares. Place a pinch of filling in the center of each square, fold into a triangle, then press the tips together to form a ring.
Boil the dumplings in salted water for 8 minutes, then drain.
Whisk the yogurt with the egg and flour. Heat over low heat, stirring constantly, without letting it boil. Once it begins to simmer, add the boiled dumplings and cook for 10 minutes. Stir in the crushed garlic at this stage.
Melt the butter and briefly toast the dried mint and red pepper flakes in it. Drizzle over the soup and serve hot.
Stir the soup constantly as it heats, or the yogurt may curdle. Press the dumpling tips together firmly when sealing them, or they may open during boiling and release the filling. Allergens: contains gluten (flour), milk and dairy products, and eggs.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
