Shish Barak





Recipe by John Bek @

This recipe does not use Sami’s Kitchen products but is a beautiful Middle Eastern dish worth sharing…

Makes about 34 dumplings and serves 4-6


Ingredients - General:
250 g plain flour
1 tsp salt
60 g clarified butter, melted
40 g clarified butter, extra, for serving
2 cloves garlic, finely grated, for serving
1 tbsp mint leaves, chopped
Ingredients - Filling:
20 g clarified butter, to brush
1 small onion, finely chopped
2 tbsp pine nuts
250 g lamb mince
1 tsp ground allspice (pimento)
Ingredients - Yoghurt sauce:
3 cups natural yoghurt
2 tsp cornflour
1 egg white, lightly beaten
* Click to ingredient to choose one


For the dough, place flour and 1 tsp salt into a mixing bowl and add ¾ cup water a little at a time, combining until the mixture forms a dough. Cover with plastic and allow to sit for ½ hour.
For the filling, melt the clarified butter in a frying pan and cook the onion over medium heat until soft. Add the pine nuts and allow them to brown, stirring constantly. Increase the heat to high and add the mince and allspice, stirring until the mince browns. Season to taste and allow to cool.
Preheat oven 190°C and lightly grease a baking tray.
Roll the dough on a floured surface to about 4 mm and cut into 6 cm rounds using a drinking glass or cutter. Place a teaspoon of the meat mixture into the centre of each round, fold the round in half to form a crescent, pressing the edges together to seal. Wrap the crescent around one finger to form a hat (tortellini) shape and press the ends together.
Arrange on the baking tray, brush lightly with clarified butter and bake for 10-15 minutes.
Place the yoghurt in a large saucepan. Combine the cornflour with 1½ cups water and stir until smooth, then add it to the yoghurt with the egg white and 2 tsp salt. Cook the yoghurt mixture over medium heat until it thickens, stirring constantly.
Add the dumplings to the yoghurt, reduce heat to low, and cook for 10 minutes, stirring occasionally. Do not boil the sauce.
Prior to serving, melt the 40 g clarified butter in a small pan and fry the grated garlic gently. Add the chopped mint and remove from the heat.
To serve, arrange the dumplngs on individual plates and drizzle over the yoghurt sauce. Pour the butter over the dumplings and serve with cooked rice.