Growing Chefs! Ontario Shish Barak
Shish Barak
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For the filling
Ingredients
For the dough & dressing
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Finely chop the garlic, or alternatively mince it with a rasp to finely grate it.
Remove all of the leaves from the stem of the cilantro, and chop the leaves finely.
Measure out the lamb and add the cumin, garlic, harissa, cilantro, garlic and salt to taste. Mix together well. Refrigerate and let marinate for at least 1 hour.
To make the dough, place the flour in a bowl and make a well in the middle. Add the salt, olive oil, and water into the well. Using a fork, beat the flour into the dough, switching to kneading with your hands once the dough thickens. Knead the dough on a smooth surface until the dough is very smooth and elastic. Wrap in plastic wrap and let rest about 20 minutes.
To make the dumplings, roll 1⁄4 of the dough out on a flat surface. Roll out to about 2 mm thin, then cut into circles using a ravioli stamp or biscuit cutter. Place a small ball of lamb filling in the center of the dough and fold into a crescent moon shape pinching hard all around the edge to seal. Pinch together the two tips and place on a lightly-floured sheet tray or flat plate.
Get Cooking!
Bring a pot of salted water to a boil.
In a nearby skillet, melt the butter with the dried mint and Aleppo pepper, if using. When the water boils, fill a large serving bowl with a ladleful of the cooking water to warm the bowl. Swish the water around and dump all but about 1⁄4 cup.
Whisk the yogurt in the water, thinning it out and warming it. Boil the dumplings in the water; once they float to the top, let them bob for 3 to 4 minutes (check one for doneness), then place them in the warm bowl with the yogurt.
Swirl to coat and then drizzle the butter all over and sprinkle the pine nuts on top. Serve and eat immediately
Growing Chefs! Ontario Recipe
Shish Barak
For the filling
Ingredients
For the dough & dressing
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Finely chop the garlic, or alternatively mince it with a rasp to finely grate it.
Remove all of the leaves from the stem of the cilantro, and chop the leaves finely.
Measure out the lamb and add the cumin, garlic, harissa, cilantro, garlic and salt to taste. Mix together well. Refrigerate and let marinate for at least 1 hour.
To make the dough, place the flour in a bowl and make a well in the middle. Add the salt, olive oil, and water into the well. Using a fork, beat the flour into the dough, switching to kneading with your hands once the dough thickens. Knead the dough on a smooth surface until the dough is very smooth and elastic. Wrap in plastic wrap and let rest about 20 minutes.
To make the dumplings, roll 1⁄4 of the dough out on a flat surface. Roll out to about 2 mm thin, then cut into circles using a ravioli stamp or biscuit cutter. Place a small ball of lamb filling in the center of the dough and fold into a crescent moon shape pinching hard all around the edge to seal. Pinch together the two tips and place on a lightly-floured sheet tray or flat plate.
Get Cooking!
Bring a pot of salted water to a boil.
In a nearby skillet, melt the butter with the dried mint and Aleppo pepper, if using. When the water boils, fill a large serving bowl with a ladleful of the cooking water to warm the bowl. Swish the water around and dump all but about 1⁄4 cup.
Whisk the yogurt in the water, thinning it out and warming it. Boil the dumplings in the water; once they float to the top, let them bob for 3 to 4 minutes (check one for doneness), then place them in the warm bowl with the yogurt.
Swirl to coat and then drizzle the butter all over and sprinkle the pine nuts on top. Serve and eat immediately