Shish Barak (Lebanese Dumplings in yogurt)
Today is March 8. It marks International Women’s Day. It is also the birthday of the woman who gave me life, my mother’s birthday. Actually, this is the first birthday after she is gone. Last year I sent her flowers and talked to her for a while. I remember how happy she was telling me all about the surprise my sister and her friends had for her. Her wish was that next year I would be with her. Unfortunately, her wish will never come true, neither will I hear her voice again or tell her all the things I have been feeling. How privileged I am to have been raised by a woman this strong, devoted, caring, wise, transparent and humble. A lioness when her cubs are in danger, a rock with the most tender big heart, a fighter with an endless amount of resilience and endurance no matter what the circumstances are, a giving tree and a generous soul even in dire conditions. AlI I can do today though is light a candle by her picture and spend the day doing what she loved to do the most; knead dough, patiently cut it into tiny circles, fill the circles with her rich meat-pine nuts stuffing, shape them into her favorite Lebanese dumplings, then plunge the dumplings in a yogurt sauce as white as her heart; spend the day making Shish Barak, a dish we all grew up savoring, a dish as comforting as her arms.
Happy International Women’s Day to all the women across the world. Happy Birthday to you Mama. I can see you smiling at us and telling us to go on.
Shish Barak (Lebanese Dumplings in yogurt)
Ingredients
- 2 cups flour
- 1 tsp salt
- 1/2 tsp sugar
- 1 egg
- 1/4 cup milk
- 1/4 cup vegetable oil
- Warm water for kneading (as needed)
- 1 tbsp butter
- 1 onion finely chopped
- 1/2 pound ground beef
- Salt to taste
- 1/2 tsp allspice
- 1/2 tsp ground cinnamon
- 1/4 cup toasted pine nuts
- 4 cups yogurt
- 4 cups water
- 2 tbsp cornstarch
- 1 tbsp short grain rice
- 1 tbsp dried mint
Instructions
- Mix the flour with the salt and sugar.
- Make a well in the center and add the cracked egg, milk and oil. Knead until you get a homogeneous dough.
- Add warm water as needed while kneading.
- Shape the dough into a ball and wrap it with plastic paper.
- Place the dough in the fridge to rest for 2 hours or up to overnight.
- Melt the butter in a pan then add the chopped onion and cook until transparent.
- Add the ground meat and mix well with the onion breaking it apart as you go. Add the salt, the spices and pine nuts and stir well to combine. Remove from the heat and set aside.
- Preheat the oven to 400 degrees F (200 C). Grease a baking sheet and set aside.
- Roll out the dough into a thin layer. Use a cookie cutter or an espresso cup to cut out equal circles from the dough.
- Fill each circle with 1 tsp of the filling and close the dough in half sealing the edges well with your fingers. Pinch the ends together to shape a tortellini. Repeat with the remaining dough.
- Place the dumplings on the prepared baking sheet and bake in the heated oven for 10 minutes.
- Mix the yogurt with the water and cornstarch. Bring the mixture to a gentle boil whisking constantly on medium heat.
- Add the rinsed rice and cook for 15 minutes. Stir in the baked dumplings and continue cooking for 10 minutes.
- Sprinkle the dried mint, bring everything to a final simmer then turn off the heat.
- Cover the pot and let rest for 30 minutes. Ladle the Shish Barak into serving bowls and enjoy!
