Prep 45 m
Cook 35m


    For the dumpling dough

    500gm flour, plus extra for dusting

    4 tsp salt

    350ml water

    4 tsp sugar


    For the filling

    2 tbsp vegetable oil

    3 large red onions, finely chopped

    500gm ground lamb

    2 tsp ground allspice

    1 tsp ground cinnamon

    4 tsp salt

    2 tsp black pepper


    For the sauce

    1kg plain yogurt

    1 egg white

    75gm cornstarch, dissolved in ½ cup of water

    40ml vegetable oil

    15-18 garlic cloves, finely chopped

    Micro herbs, to garnish

    Toasted pine nuts, to garnish

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Ingredient Substitution Guide


1. To make the dumplings, put the flour, salt, water and sugar in a bowl and knead to form a soft dough. Cover with a muslin cloth or cling film and set aside to rest for 30 minutes.

2. To make the filling, heat the oil in a frying pan and sauté the onions until translucent. Add the lamb and the allspice, cinnamon, salt and pepper and stir until the lamb is cooked. Transfer the mixture into a bowl and set aside to cool.

3. Divide the dough into lime-sized balls. Dust a work surface with flour and roll out the balls into discs.

4. Place a teaspoon of the filling at the centre of each disc, moisten the edges with water and fold in half to seal.

5. To make the sauce, in a pan over a medium heat whisk together the yoghurt, egg white and dissolved cornstarch. Whisk continuously to prevent the mixture from curdling.

6. Once the sauce begins to simmer, drop in the dumplings and cook for 10-15 minutes until done.

7. While the yoghurt is cooking, heat the oil in a pan and fry the garlic until golden brown.

8. Add the fried garlic and its oil to the yoghurt and dumplings. Mix well and serve garnished with herbs and pine nuts.

Tip: Cook shish barak with labneh instead of plain yoghurt for a more intense flavour. Mix 500g of labneh with 500ml of water and proceed as directed.

Recipe courtesy: Chef Rober Salloum, Fairmont The Palm

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