Lebanese shish barak are tender meat-filled dumplings seasoned with warm, earthy Middle Eastern spices. Enclosed in a simple, soft dough, these juicy parcels are served with a minty yogurt sauce finished with Aleppo-style pepper flakes and toasted pine nuts.
Lebanese cuisine offers a wonderful variety of bright, comforting dishes — from light fattoush bread salad and hearty lentil soup to meaty stuffed pitas. Shish barak sits comfortably among these classics as a comforting, flavorful option that works for weeknight dinners and special meals alike.
These small dumplings are traditionally filled with seasoned ground beef or lamb. Some versions are cooked and served in a thin yogurt soup, while others are tossed in a thicker yogurt sauce — the latter yields a creamy, concentrated flavor that’s especially satisfying.
Table of Contents
- Callout Block
- Ingredient Notes and Substitutions
- How to Make Shish Barak
- How to Make Yogurt Sauce for Shish Barak
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Shish Barak (Lebanese Meat Dumplings) Recipe
This recipe highlights several classic Middle Eastern spices. Some are part of a Lebanese 7-spice blend, while others are used in the yogurt sauce to create a bright, slightly spicy finish. The contrast between the seasoned meat and the cool, tangy yogurt is what makes shish barak so memorable.
Tip From Kevin
Callout Block
This is an icon callout block with a short note: a little patience when shaping the dumplings pays off — neat edges make them seal better and hold up through cooking.
Ingredient Notes and Substitutions
- Filling – Use ground beef or lamb seasoned with:
- Lebanese 7 spice – a warm, slightly bitter and peppery blend that brings depth. If you don’t have it, try a mix of cinnamon, allspice, and a touch of black pepper.
- Ground cumin – adds a nutty, earthy base; ground coriander is a good substitute.
- Chili paste – traditional shatta or harissa adds heat and complexity; adjust to taste.
- Pine nuts – toast briefly for flavor; chopped almonds or pistachios can also work.
- Dough – Simple dough made from all-purpose flour, a pinch of salt, olive oil, and water. Work it until smooth and elastic.
- Yogurt sauce – Stir Greek yogurt or labneh with some reserved cooking water to loosen it, then finish with browned butter, toasted pine nuts, dried mint, and red pepper flakes (Aleppo-style if available).
How to Make Shish Barak
- Prepare the filling. Grate the onion, squeeze out excess moisture, then mix with the ground meat and seasonings. Chill while you make the dough.
- Make the dough. Mix flour and salt, add olive oil and water, and knead to a smooth, elastic dough. Rest briefly, then divide in half.
- Shape wrappers. Roll one half to about 1/16 inch thin and cut circles (3–3½ inches). Re-roll scraps as needed to make about 20 circles per half.
- Fill the dumplings. Place about 2 teaspoons of filling in each circle, fold into a half-moon, press edges, then bring the ends together and pinch to form a tortellini-like shape. Repeat to make roughly 40 pieces total.
- Cook. Bring 10 cups of salted water to a gentle boil, add the dumplings, and cook about 15 minutes until they start to float, then 3–4 minutes more. Test one by cutting it to ensure the meat is cooked through.
- Drain. Remove dumplings with a slotted spoon, drain in a colander, and reserve 1/2 cup of the cooking water for the sauce. Keep the dumplings covered while you prepare the sauce.
How to Make Yogurt Sauce for Shish Barak
- Combine yogurt and cooking water. Whisk the reserved 1/2 cup cooking water into the yogurt until smooth; add more yogurt if you want a thicker sauce.
- Toast pine nuts and brown butter. In a small skillet, toast pine nuts until golden, then add butter. Stir in dried mint and red pepper flakes and warm briefly.
- Finish and serve. Stir half the butter and pine nut mixture into the yogurt. Gently fold in the dumplings so they are coated, then drizzle the remaining butter and nuts over the top before serving.
Recommended Tools
- Cookie cutter – A 3 to 3½-inch round cutter makes it fast to produce uniform wrappers for these dumplings.
Storing and Reheating
Store leftovers, sauce and dumplings together, in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop so the yogurt sauce warms without splitting.
Frequently Asked Questions
Cooking takes just under 20 minutes of active boiling: about 15 minutes until the dumplings rise, then another 3–4 minutes. Always test one dumpling by cutting it open to confirm the meat is fully cooked.
Yes. Flash-freeze individual dumplings on a baking sheet for 15–30 minutes, then transfer to a freezer-safe bag. They keep well for up to 3 months and can be boiled or reheated from frozen.
Beef is rich and slightly sweet, while lamb has a milder, earthier, and slightly gamier character. Both work well with the spices and yogurt sauce, so choose based on your preference.
Shish Barak (Lebanese Meat Dumplings)
Ingredients
Filling
- 1 lb ground lamb or beef
- 1/2 white onion, grated
- 1/2 tsp Lebanese 7 spice
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1 tbsp chili paste (harissa or shatta)
- 1/4 cup pine nuts
Dough
- 1 3/4 cups all-purpose flour
- 1/4 tsp kosher salt
- 1 tbsp olive oil
- 3/4 cup water
Sauce
- 1/4 cup pine nuts
- 4 tbsp butter, melted
- 1/2 tsp red pepper flakes (like Aleppo)
- 1/4 tsp dried mint
- 1/2 cup water from cooking the dumplings
- 1 cup Greek yogurt or labneh, room temperature
Instructions
Filling
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Grate the onion, squeeze out excess liquid, and mix with the remaining filling ingredients. Chill while preparing the dough.
Dough
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Combine flour and salt, add olive oil and water, and mix into a smooth, elastic dough. Turn onto a floured surface, divide in half, and roll one half thin (about 1/16-inch).
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Cut circles with a 3–3½ inch cutter to make about 20 circles per half. Place 2 teaspoons of filling in each circle, fold and press edges, then bring ends together and pinch to seal, forming tortellini-like shapes (about 40 total).
Cook
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Bring 10 cups of salted water to a boil. Add dumplings and simmer gently for about 15 minutes until they begin to float, then cook 3–4 minutes more. Test one for doneness.
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Drain dumplings in a colander, reserve 1/2 cup cooking water, and whisk it into the yogurt in a large bowl.
Sauce
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Toast pine nuts in a small skillet until golden. Add butter, melt, then stir in dried mint and red pepper flakes.
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Pour half the butter and pine nut mixture into the yogurt bowl. Gently fold in the dumplings to coat, then drizzle the remaining butter and pine nuts on top and serve.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
