Shishbarak {شيش برك}

Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 10


  • 3 cups flour
  • 1/2 tbsp salt
  • 1/2 tbsp sugar
  • 1/8 cup oil
  • 1 1/2 cups water


  • 1 lbs ground beef
  • 2 medium onions
  • 1/4 tsp Salt or to taste
  • 1/4 tsp 7 spice


  • 2 L yogurt
  • 1 egg
  • 1 tbsp corn starch
  • 1/2 cup cold water
  • 5 cloves garlic
  • 1/2 tbsp mint

1. Mix all the dry ingredients for the dough and then slowly add water while kneading. Once the dough comes together, knead for another minute then let rest in a greased bowl for about 15-30 minutes. *This is a yeastless dough.

2. Chop and pan fry the onions until translucent, then add the ground beef and keep mixing until fully cooked, add spices and salt.

3. Assemble dumplings by rolling out a portion of the dough and cutting round pieces, about 5 cm in diameter (the size of the circles will determine the size of your dumplings) using a round cutter. Put small spoon fulls of the meat and onion stuffing into the center of the circles and then fold in half and press the edges together to seal. Next, take the two edges of the half circle and fold on top of each other to form a small dumpling shape, press the edges together to seal.

*Tip: If you don’t have a cutter, you can use a glass cup by simply flipping it over!

4. Arrange dumplings on a cookie sheet and bake at 350 for 7-8 minutes or until golden brown. Since they’re small, they bake fast so keep an eye out!

5. In a bowl dissolve corn starch with water. In a pot, add the yogurt and egg and mix thoroughly using a whisk. Add the corn starch and water solution to the pot and mix well again before putting the pot on the stove.

*These steps are essential to keep the yogurt thick and prevent it from curdling, everything must be mixed thoroughly PRIOR to adding heat.

6. Place pot on high heat and stir until yogurt comes to boil; Reduce to low heat and mix occasionally for 20 minutes.

7. Add the crushed cloves of garlic and mint to yogurt and continue to cook for another 15 minutes.

8. Add the dumplings to yogurt; stir to combine; remove from heat.

9. Ladle into bowls and let cool before serving. You can cover the bowls and leave overnight in the fridge to solidify, and will still taste amazing when cold.

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8 thoughts on “Shishbarak {شيش برك}

  1. Guess what I made tonight! haha I was just waiting for you ladies to post the recipe! I kind of took a shortcut when it came to the shaping the dumplings because I was in a rush but it was yum! This is going to be a staple in my recipe book,particularly the silky thickened yogurt sauce, it’s so versatile, I love it!

    1. Hi Maha, we’re so glad to hear that this recipe worked well for you! If you have a picture please share it with us, we’d love to see! Thanks for the awesome feedback 🙂

  2. As-salamu-alaikum. I was browsing for Ashta recipe and stumbled upon your blog. What a vibrant and beautiful blog and recipes, mashaAllah. Love this recipe and I’ll be sure to make it.

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