Syrian Shish Barak with Yogurt Sauce
Tender lamb-filled pasta pockets swimming in garlicky yogurt sauce, a beloved Syrian comfort dish. Simple dough, seasoned lamb filling, and a silky yogurt broth make this elegant weeknight dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 1.5 cups all-purpose flour
- ⅓ cup water
- 6 oz ground lamb
- ¼ cup onion, minced
- 4 cloves garlic cloves, minced
- 1.5 cups plain yogurt
Instructions
- 1
Pour 1.5 cups flour into a medium bowl and make a well in the center with your fingers.
- 2
Pour 0.33 cup water into the well and stir with a fork until a shaggy dough forms, about 1 minute.
- 3
Knead the dough in the bowl for 2 minutes until it feels smooth and holds together without sticking to your fingers.
- 4
Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes while you prepare the filling.
- 5
Heat 1 tablespoon olive oil in a small skillet over medium heat until it shimmers and slides easily when you tilt the pan, about 45 seconds.
- 6
Add 6 oz ground lamb, breaking it apart with a wooden spoon as it cooks, until it's light brown with no pink remaining, about 4 minutes.
- 7
Stir in 0.25 cup minced onion and 4 minced garlic cloves, cook stirring every 15 seconds until the onion softens and the mixture smells fragrant, about 1.5 minutes total.
- 8
Season the filling with a pinch of salt and pepper, then transfer to a small plate and let cool for 2 minutes.
- 9
Dust a clean countertop lightly with flour, then place the rested dough on it and roll it into a thin rectangle about 1/8 inch thick using a rolling pin.
- 10
Cut the dough sheet into 12 squares, each roughly 2.5 inches across, using a sharp knife.
- 11
Place 1 teaspoon of the cooled lamb filling in the center of each square.
- 12
Fold each square in half to make a triangle, press the edges firmly with your fork to seal them, then fold the triangle's two bottom corners together and pinch to seal, creating a small hat shape.
- 13
Fill a large pot with 6 cups water and bring it to a boil over medium-high heat, about 8 minutes.
- 14
Gently slide all 12 dumplings into the boiling water and stir once with a wooden spoon to prevent sticking.
- 15
Simmer uncovered until the dumplings float to the surface and then cook for 1 more minute, about 3 minutes total.
- 16
While the dumplings cook, pour 1.5 cups yogurt into a medium bowl, stir in a pinch of salt, and set it aside.
- 17
When the dumplings are done, carefully scoop them out with a slotted spoon and place them directly into the bowl of yogurt.
- 18
Gently stir the dumplings into the yogurt, coating them evenly, then divide between two bowls and serve immediately while warm.
Tools you’ll need
- medium mixing bowl
- fork
- small skillet
- wooden spoon
- small plate
- rolling pin
- sharp knife
- large pot
- slotted spoon
- medium serving bowl
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