Shish barak - Middle Eastern Spiced Dumplings
Spiced beef fried dumplings in a tangy and garlicky yoghurt sauce. A lesser known recipe, originating from the Levant, a region of the eastern Mediterranean. Now referred to as the Middle East. You will see this recipe across the region. Some people boil the dumplings in the yoghurt, some deep-fry. Some add nuts. I've used goat yoghurt in this recipe as it holds better over the heat and has a sour flavour which is a nice overtone to the heavier fried dumplings. Some regions use cows' yoghurt for this recipe as well.
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