76. Middle Eastern inspired meat dumplings(mini tortellinis) in a yogurt sauce - Shishbarek
I wish there was a way to pass out sample tasting spoonfuls on Substack. If that were the case, this recipe would have most people returning for seconds, (and thirds, and fourths, etc). And, that second tasty mouthful would seal the deal!
Shishbarek is best described as a meat dumplings or meat filled tortellini in a yogurt sauce with a Middle Eastern flavour profile.
This recipe originates from the Levantine region of the Middle East. This version is inspired by Lebanese/Syrian recipes. There are multiple recipes and versions of Shishbarek, each specific to their region.
Shishbarek has grown into one of my family’s absolute favourites. It it is a flavourful hug that is subtle and most satisfying. The magic is begins with the yogurt recipe which is the base sauce (basically a soup) to shishbarek. I posted the yogurt sauce/soup as a separate recipe (#80 - Just really good recipes) as it deserved its own honourable mention. The yogurt recipe is delicious alone or, as a base for this recipe (Shishbarek) or, as base for some roasted or steamed vegetables such as zucchini, eggplant, cauliflower, peppers/capsicums.
The first time I watched Shishbarek being prepared I was intimidated and, the whole recipe seemed daunting. The recipe looked complicated. Two seasoned cooks where toiling away each making different components for one dish. And, I must admit I quietly decided I would enjoy eating Shishbarek but, there was no way I was making it!
Truth is, you don’t at all need two seasoned cooks to make this recipe (the two cooks preparing it together were just enjoying the process and camaraderie of cooking together). And, I can officially now declare that Shishbarek is not hard to make but, there are a few steps that chronologically fall (logically and simply) into place. Once you have made it one time, remaking it is a breeze.
I have made Shishbarek all 100% from scratch and it wasn’t as difficult as one would think - it was however quite time consuming! I included this ‘homemade from scratch’ version as part of this post. If you are feeling particularly ambitious and industrious, it is quite enjoyable taking time to cook a recipe in its entirety from scratch.
I have streamlined the preparation method (and I now use shortcuts, arguably cheats). I also cut down the cook time 5 fold! This recipe truly fits the brief of my newsletter “Just really good recipes”.
Both the original version of Shishbarek, and my inspired “easy” methods share the same yogurt recipe. If you get the yogurt component nailed down you are golden!
The meat filing is the easiest part.
The homemade dough for the dumplings/tortellini is time consuming (I am providing the homemade recipe at the end of this post if you are willing to provide the labour). But for this recipe, I will give you 2 simple dumpling cheats that have worked for me every time!
The yogurt soup/sauce - Shourbit laban ‘yogurt soup’
4 cups yogurt (I prefer full fat but, I have used 2% and it was fine - do not use fat free yogurt as it is too watery)
3 cups water
2 tsp salt
2 cloves of garlic mashed into a pulp
1 egg
1/2 cup rice - any kind of rice, I use basmati as my default but short grain is traditional
1 tablespoon dried mint leaves
Method
In a heavy bottom pot add the yogurt then whisk until smooth. Add water, stir well and set aside.
Rinse and drain the rice, add the egg and combine.
Add the rice egg mixture to the yogurt and then add the salt.
Turn up the stove to medium and stir the mixture with a wooden spoon. Be sure to stir constantly in ONE DIRECTION. Be careful nor not burn the yogurt. Once the mixture reaches a gentle boil, turn the heat down and add the mashed garlic. Cook for another 15 minutes stirring occasionally.
The yogurt soup is now ready for use. At this point add the dried mint.
Shishbarek recipe
Filling for the meat dumplings
3/4 lb medium ground beef - some recipes use ground lamb. I always have used beef.
1/4 cup pine nuts or finely chopped walnuts
1/4 cup parsley finely chopped
1 onion finely diced
1/2 tsp all spice
1/2 tsp black pepper
1 tsp sea salt
2 Tbsps butter
Sauté nuts in butter until browned.
Combine the nuts with all the ingredients listed above. Set aside, this is the filling completed.
The dough
At this stage you have prepared the yogurt soup/sauce and meat filling. All that is left is the dough component to wrap the meat and create the dumplings/tortellinis.
There are two methods for the dough. The easy ‘cheat’ (there are 2 options) and then the traditional homemade dough.
Method 1 - Easy - 2 cheats
It is worth nothing the actual shape of the dumpling doesn’t really matter, so don’t be too picky about the shape. If it looks like an Asian dumpling, or an Italian tortellini, or even a modern art sculpture, you are doing it right!
The filing is encased in a dough wrapper which is then folded and sealed to create a tortellini or dumping shape.
Cheat #1 - Store bought wonton wrappers (Method I now use)
Each wrapper is filled with a small (1 tsp) dollop of filling and then shaped and sealed into a dumpling.
Place the filled wontons in a pot of salted boiling water and wait for the dumplings to float (this means they are done cooking).
Once done, gently remove each dumpling.
Bring the yogurt mixture back to a gentle boil being careful to stir and not scorch the yogurt. Add the dumplings to the prepared yogurt sauce cook at a very low heat in the yogurt sauce for an additional 5 minutes. Stir carefully as you don’t want to rip the dough.
Add the dried mint to the yogurt sauce mix gently and serve with additional garnish such as freshly diced mint, parsley, pomegranate arils.
Cheat #2 - Store bought puff pastry
Roll out the store bought puff pastry and cut out 2 inch rounds.
Place 1/2-1 tsp in each round and fold like one would to make tortellini. To do so you fold the filled round in half to create a semi-circle and press the edges down and seal well. Then take the two ends from the flat side and bring them together and pinch so the points are sealed together. Set the ‘tortellini’ shaped parcels onto a parchment lined cookie sheet and, bake at 400 F until not quite cooked but turning almost golden brown (10-15 minutes).
Remove from the oven.
Bring the yogurt mixture back to a gentle boil being careful to stir and not scorch the yogurt.
Place the tortellinis into the gently simmering yogurt soup. Turn the heat down to very low and cook an additional 10 minutes in the yogurt. Stir carefully as you don’t want to rip the dough.
I added some kibbe balls I had leftover to the yogurt. I used the same filling in the kibbe balls as the shishbarek tortellinis! This addition is completely optional and not in the recipe. Don't be shy to add your twist to the recipe. Once done, add the dried mint and combine. Serve with additional garnish such as chopped mint, parsley, pomegranate (not traditional but I use pomegranate everywhere),…
Method 2 - Homemade dough
2 cups hot tap water
2 Tbsps white sugar
1 pkg of dry active yeast
1/4 cup extra virgin olive oil
1 egg
3 tsp salt
5 cups of flour (begin with 4 1/2 cups and reserve 1/2 cup or more as needed)
Place water and sugar in a large bowl and stir until the sugar is combined.
Add the yeast and gently stir until dissolved. Set aside for 15 minutes to allow the yeast to activate. The mixture will foam up and double in size.
Add the salt, oil and egg. Stir gently until well combined.
Add the flour slowly to the bowl constantly stirring one cup at a time. I recommend adding initially, 4 1/2 cups and then the last 1/2 cup and perhaps even more flour if needed once kneading.
Once the dough forms a ball, remove from the bowl and place onto a well floured countertop. Knead the dough until smooth and elastic - this will take several minutes. Add more flour as needed if the dough is sticky, one tablespoon at a time.
Place the smooth dough ball into the mixing bowl and drizzle with olive oil. The olive oil is to prevent a dry crust forming while the dough is rising.
Cover with bowl with plastic wrap and a tea towel. Set aside for 45 minutes. The dough will double in size.
Once the dough is ready, roll out the dough onto a floured countertop to a 1/8 inch thickness.
Cut rolled out dough into 2 inch rounds.
Place 1/2-1 tsp in each round and fold like one would to make tortellini. To do so you fold the filled round in half to create a semi circle and press the edges down and seal well. Then take the two ends from the flat side and bring them together and pinch so the points are sealed together. Set the ‘tortellini’ shaped parcels onto a parchment lined cookie sheet and, bake at 400 F until not quite cooked but turning almost golden brown (10 minutes.)
Remove from the oven.
Bring the yogurt mixture back to a gentle boil being careful to stir and not scorch the yogurt.
Place the tortellinis into the gently simmering yogurt soup. Turn the heat down to very low and cook an additional 10 minutes in the yogurt. Stir carefully as you don’t want to rip the dough.
Once done, add the dried mint and combine. Serve with additional garnish such as chopped mint, parsley, pomegranate…
Serve and enjoy!