Recipe: Sheesh Barak

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.

Dumpling Ingredients

• 3 cups flour

• 1 pound ground lamb

• 2-3 shallots (well chopped)

• salt, pepper, allspice (heavy shakes of all 3)

• coriander (optional)

He's obviously done this before.

Dumpling Directions

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).

Sauce Ingredients

• 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

Sauce Directions

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.