Shish barak (meat dumplings in yoghurt sauce)

Time: 1 hr 30 min (about 1 h hands-on)4 servingsapprox. 760 kcal / serving (estimated)approx. 33 g protein / serving

Lebanese and Syrian meat dumplings, first baked, then simmered tender in a warm, garlicky yoghurt sauce. Finished with a drizzle of minted butter.

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Method

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Knead the flour with the salt, water and oil into a smooth dough, cover, and rest for 30 minutes.
For the filling, sweat the onion in a little oil for 5 minutes, add the minced meat, and fry until crumbly; add the pine nuts, baharat, salt and pepper, then let cool.
Roll the dough out 2 mm thin, cut out 6 cm circles, put a teaspoon of filling on each, fold into a half-moon, and pinch the two points together to form a small ring.
Bake the dumplings on a parchment-lined tray at 200 °C for 12-15 minutes, until lightly golden.
Mix the yoghurt smooth with the egg white, cornstarch, 200 ml water and a little salt, then bring to the boil in a pot over medium heat, stirring constantly in one direction.
Add the baked dumplings, and cook over low heat for 10-15 minutes, until the dough is tender.
Fry the garlic and mint in the butter for 1 minute, and pour it over the dumplings in yoghurt just before serving. Serve hot.

A Receptnaptár original recipe. Calories and protein are estimated.

The baked dumplings can be frozen, so only the sauce needs to be made at serving time.
The egg white and cornstarch keep the boiled yoghurt from curdling.