Sitti Ibtihaj’s Shishbarak

INGREDIENTS

Dough

• 3 cups flour

• 1 tbsp milk powder

• 1 tbsp sugar

• 1 tsp salt

• 1/3 cup vegetable oil

• 1 cup water

Filling

• 1/2 lb ground beef

• 3 tbsp pine nuts (toasted in olive oil)

• 1 small onion

• Handful of parsley

• 3 garlic cloves

• 1/2 tbsp smoked paprika

• 1 tbsp seven spice

• Salt & pepper to taste

Yogurt Sauce

• 32 oz plain yogurt (not Greek)

• 1 1/2 tsp salt

• 2 tbsp cornstarch

• 2 cups water (adjust as needed)

Garnish

• 1 head garlic, crushed

• Handful of fresh cilantro, finely chopped

• Dried mint, crushed

• Paprika, for finishing

INSTRUCTIONS

1. Make the dough
Combine all dough ingredients, adding water gradually until a soft dough forms. Knead until smooth.
Cover and let rest for 30 minutes.

2. Prepare the filling
In a food processor, pulse onion, garlic, and parsley.
Add to ground meat and sauté with spices until fully browned.
Stir in toasted pine nuts and set aside.

3. Shape the shishbarak
Roll dough thin (about 1/8 inch).
Cut small circles using a cutter or cup.
Add 1 tsp filling to each circle.
Fold into a half-moon, then pinch ends together (like tortellini).

4. Prepare the yogurt sauce
Combine yogurt, water, salt, and cornstarch. Pour into a pot over medium heat, stirring continuously until it thickens and comes to a gentle boil (10–15 minutes).

5. Cook the dumplings (no baking)
Add the raw dumplings directly into the hot yogurt sauce.
Simmer for about 10–12 minutes, stirring gently, until they are cooked through and float to the top.

6. Make the garlic + cilantro topping
In a pan, heat olive oil and sauté the crushed garlic until lightly golden.
Add the chopped cilantro and cook briefly until fragrant.

7. Finish & garnish
Pour the garlic-cilantro mixture over the yogurt and dumplings.
Finish with dried mint, and a sprinkle of paprika.