Recipes Featured 1

A comforting Palestinian dish made with savory meat-filled dumplings, baked and simmered in a creamy yogurt-based sauce, served over rice and topped with golden sautéed garlic.

A comforting Palestinian dish made with savory meat-filled dumplings, baked and simmered in a creamy yogurt-based sauce, served over rice and topped with golden sautéed garlic.

Servings: 6
Preparation Time: 1 hour 15 minutes
Cook Time: 45 minutes

Ingredients

Dough Ingredients:

• 2 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 3/4 cup warm water (add slowly, as needed)
  
• 1 teaspoon olive oil

Meat Filling Ingredients:

• 1 1/2 lbs ground meat (preferably lamb or beef)
  
• 1/4 cup pine nuts
  
• 1 large onion, finely chopped 
  
• 1/2 teaspoon salt
  
• 1 teaspoon cumin
  
• 1 tablespoon allspice
  
• 1 teaspoon black pepper
  
• Optional: 1 teaspoon ground cardamom

Yogurt Sauce Ingredients:

• 2 Cups (16 oz) plain yogurt
  
• 1 cup (8 oz) sour cream
  
• 1/2 cup (4 oz) cream cheese
  
• 1 cup water (add more if needed to thin)

Rice Ingredients:

• 1/2 cup rice, washed and rinsed 
  
• 3 cups water
  
• 1 teaspoon salt
  
• 1 tablespoon ghee

Garlic Topping Ingredients

• 1 teaspoon ghee
  
• 6 gloves garlic, finely chopped

Instructions

1. Dough Instructions
   -In a bowl, combine the flour and salt. Gradually add warm water while mixing.
   -Rub your hands with olive oil to prevent sticking, then knead the dough until smooth, about 10 minutes. Or using the kitchen aid mixer with the dough attachment, knead the dough for about 5 minutes.
   -Divide the dough into two balls, cover, and let it rest for at least 30 minutes.
   -Meanwhile, prepare the filling.
2. Meat Filling Instructions:
   -In a dry pot over medium heat, toast the pine nuts until golden brown, stirring constantly to prevent burning.
   -Remove the pine nuts from the pan and set them aside in a small bowl.
   -In the same pot, add a drizzle of olive oil and sautée the chopped onion until lightly golden.
   -Add the ground meat, salt, cumin, allspice, and black pepper. Cook until the meat is fully browned. -Stir in the toasted pine nuts. Let the mixture cool before assembling the dumplings.
3. Forming & Baking the Dumplings:
   -After the dough has rested, sprinkle flour on the counter.
   -Roll out one dough ball at a time to 1/8-inch thickness.
   -Use a 2-inch cookie cutter or inverted glass to cut circles. Gather and reroll scraps until all dough and filling are used.
   -Work quickly to stuff and shape the dumplings right after cutting-the dough can dry out if left too long. 
   -Place each circle flour-side down in your hand. Add 1 teaspoon of filling to the center, fold into a half-moon, and pinch the edges to seal.
   -Bring the corners together to form a "fortune cookie" shape.
   -Preheat the oven to 350°F (175°C).
   -Place dumplings on a lightly greased baking sheet.
   -Bake for 10 minutes, flipping halfway through until golden.
4. Sauce Instructions: -Blend all sauce ingredients in a blender until smooth. Set aside.
5. Rice Instructions:
   -In a pot, bring 3 cups of water to a boil. Add salt, ghee, and rice.
   -Cook until tender but not overcooked.
   -Strain and set aside
6. Final Preparation:
   -In a large pot, cook the blended yogurt sauce over low heat, stirring gently for 10 minutes.
   -Add the baked dumplings and gently fold in the cooked rice.
   -Simmer for another 10 minutes, then turn off the heat.
7. Garlic Topping Instructions:
   -Melt the ghee in a small pan.
   -Sautée garlic until golden.
   -Drizzle over the Shesh Barak just before serving.

Tips:

• Dumplings can be cooled and frozen if not using the same day.
  
• Serve warm with a sprinkle of toasted pine nuts.
  
• Perfect for a cozy family meat or a festive table.