Last week my in-laws were town and Wyatt planned a wonderful surprise. He decided to make sheesh barak, Syrian dumplings with yogurt sauce (knowing I wanted to feature it on the blog but that its complexity intimidates me) and my father-in-law volunteered to do a photo shoot (knowing I have serious issues with food photography). I am so loved.
Master Chef deftly shapes the dough.
3 cups flour
1 pound ground lamb
2-3 shallots (well chopped)
salt, pepper, allspice (heavy shakes of all 3)
He's obviously done this before.
1. Knead flour well with a pinch of salt and about 3/4 cup of water.
2. Roll out dough on well-floured surface. Cut into 3-inch rounds (dumplings will be sizable).
3. In a separate bowl, combine lamb, onion, spices, and coriander.
4. Place small scoop in center of each round.
5. Fold over as to form a pocket and pinch shut with knife.
Baker's Dozen Dumplings (plus 1 for good luck).
3 quarts yogurt
1 tablespoon flour
1 egg white
2 cloves garlic (minced)
1/2 teaspoon salt
1 tablespoon fresh mint
1/4 cup butter
1. Combine yogurt, flour, and egg white. Beat mixture thoroughly.
2. Transfer mixture to large pot and cook on high heat, stirring constantly, until it comes to a boil.
3. Immerse dumplings in boiling yogurt mixture and cook about 20 minutes on low heat. Transfer to large platter.
4. In a small bowl, combine garlic, salt, and mint.
5. Melt butter in a frying pan and saute garlic mixture for just under a minute. Drizzle over dumplings.
Eat until stuffed.