Jordanian Shish Barak
Fully cooked lamb dumplings in a measured yogurt sauce with garlic and mint.
Preparation: 30 min · Cooking: 21 min · Total: 51 min · 2 servings
Ingredients
- 120 g Fresh commercial unleavened wheat dough, cutting allowance
- 50 g Raw ground lamb
- 500 g Pasteurized plain full-fat yogurt
- 2 cloves Garlic
- 0.125 tsp Ground allspice
- 1 tbsp Cornstarch
- 30 g Pasteurized liquid egg white
- 1 tsp Dried mint
- 1 tsp Olive oil
- 100 ml Separate yogurt-sauce water
- Salt, to taste
- Black pepper, to taste
Instructions
Whisk the cold sauce
Whisk 500 g pasteurized yogurt, 100 ml water, 1 tbsp cornstarch, 30 g weighed pasteurized egg white and salt while cold. Keep at 4°C or colder while shaping. Separate raw egg/flour/meat tools from ready-to-eat food.
Whisk 500 g pasteurized yogurt, 100 ml water, 1 tbsp cornstarch, 30 g weighed pasteurized egg white and salt while cold. Keep at 4°C or colder while shaping. Separate raw egg/flour/meat tools from ready-to-eat food.
Shape twenty small hats
Roll the 120 g dough allowance between food-safe sheets to about 2 mm; cut 20 circles about 4 cm. Keep clean unused trimmings separate outside this formula; add no dusting flour. Season 50 g lamb with 0.125 tsp allspice and pepper, divide into 20 portions of 2.5 g, fill and seal without tearing. Do not taste raw dough. Half makes 10; fourfold 80.
Roll the 120 g dough allowance between food-safe sheets to about 2 mm; cut 20 circles about 4 cm. Keep clean unused trimmings separate outside this formula; add no dusting flour. Season 50 g lamb with 0.125 tsp allspice and pepper, divide into 20 portions of 2.5 g, fill and seal without tearing. Do not taste raw dough. Half makes 10; fourfold 80.
Bake completely before the sauce
Preheat the oven to 180°C. Bake on an appropriate tray, checking from 8 minutes and continuing until dough is fully cooked AND representative lamb centres reach the selected 74°C target, above the official ground-meat minimum 71°C. Follow stricter dough directions. Do not leave partially cooked meat dumplings waiting.
Preheat the oven to 180°C. Bake on an appropriate tray, checking from 8 minutes and continuing until dough is fully cooked AND representative lamb centres reach the selected 74°C target, above the official ground-meat minimum 71°C. Follow stricter dough directions. Do not leave partially cooked meat dumplings waiting.
Bake completely before the sauce: 480 seconds
Heat the yogurt base
Heat the cold sauce over medium heat, whisking continuously to a controlled boil and at least 71°C in the egg-containing sauce. This is separate from the lamb check; whisking is not a guarantee against curdling.
Heat the cold sauce over medium heat, whisking continuously to a controlled boil and at least 71°C in the egg-containing sauce. This is separate from the lamb check; whisking is not a guarantee against curdling.
Simmer cooked dumplings
Add the fully cooked dumplings to the hot yogurt sauce. Simmer gently on low heat, checking from 12 minutes; centres must remain fully cooked and meet the selected 74°C check without raw gummy dough.
Add the fully cooked dumplings to the hot yogurt sauce. Simmer gently on low heat, checking from 12 minutes; centres must remain fully cooked and meet the selected 74°C check without raw gummy dough.
Simmer cooked dumplings: 720 seconds
Warm garlic and mint
Mince 2 garlic cloves and warm with 1 tsp dried mint in the measured 1 tsp olive oil over low heat, checking from 30 seconds and usually within 60 seconds until fragrant, not blackened.
Mince 2 garlic cloves and warm with 1 tsp dried mint in the measured 1 tsp olive oil over low heat, checking from 30 seconds and usually within 60 seconds until fragrant, not blackened.
Warm garlic and mint: 30 seconds
Combine and verify
Stir the complete measured garlic-mint oil into the sauce without an extra fat garnish. Verify cooked dough, 74°C dumpling centres and evenly hot sauce with clean tools; keep hot at 60°C or above only if service is delayed.
Stir the complete measured garlic-mint oil into the sauce without an extra fat garnish. Verify cooked dough, 74°C dumpling centres and evenly hot sauce with clean tools; keep hot at 60°C or above only if service is delayed.
Serve and store promptly
Divide 20 dumplings and sauce into 2 catalogue shares. Chill shallow leftovers promptly at 4°C or colder, use within 2 days or earlier component deadline, and reheat once to 74°C.
Divide 20 dumplings and sauce into 2 catalogue shares. Chill shallow leftovers promptly at 4°C or colder, use within 2 days or earlier component deadline, and reheat once to 74°C.
Tips
- The ingredient list scales for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water, garnish and operating allowances. Do not multiply temperature, thickness or first-check time; use comparable-depth pans/batches. Piece yields are separate from servings. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured amounts; no unmeasured substitutions are included. Follow stricter package directions and reconcile incompatible products rather than forcing this calibration.
Storage
Keep covered at 4°C or colder and use within 2 days, or an earlier ingredient-label limit. This selected household limit is not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat cooked leftovers once to 74°C throughout. Never use reheating to repair earlier unsafe holding.
About this recipe
Fully cooked lamb dumplings in a measured yogurt sauce with garlic and mint.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.