If you search for the ultimate comfort food, these dumplings stuffed with ground meat and onion with smooth and creamy sauce are the real deal. These Meat dumplings in yoghurt sauce are also called shishbarak. They can be the perfect choice for a fancy meal for friends and family on a cozy winter night.
The recipe for these delicious meat dumplings in yoghurt sauce is really easy and simple. The homemade dough stuffed with flavorful ground meat, which is then cooked in creamy, silky yogurt sauce, will be everyone’s favorite meal of the week. These dumplings are packed with appetizing flavors coming from fresh herbs and aromatic spices. You can make this middle-eastern food for different occasions, especially parties and gatherings.
To make delicious meat dumplings in yoghurt sauce first start with preparing the filling. Heat the oil in a pan over a medium flame. Chop the onion finely and add it to the pan. Sauté the onions until soft and translucent. Stir in the meat and break the clumps with the spoon. Stir in salt, spice, and continue string until it cooks thoroughly for about 10 minutes. Make sure the liquid has evaporated completely. Strain the filling in case there is too much liquid. Remove from the heat and let it cool completely.
Place the all-purpose flour and salt in a large bowl. Add 1/2 cup of water gently and keep adding the water gradually until it is no longer sticky. Combine the ingredients until they form a dough. Add the oil, and knead for about 5-8 minutes until the dough is soft and smooth with an elastic texture. Cover the bowl with plastic wrap and leave it to rest at room temperature for about 15 to 20 minutes. Once ready, on a lightly floured surface, roll out the dough to make it about 2 millimeters thick. Cut out 5cm circles. Try to minimize the waste and cut the circles close to each other.
Preheat the oven to 180C.
Add 1/2 teaspoon of filling to the center of each circle. Fold the circles over and try to shape a crescent. Make sure the edges are closed. Then fold the right side over the left side and pinch two edges together and create a tortellini shaped dumpling. Continue these steps to finish the ingredients. Place the dumplings on a baking sheet that has been greased earlier. Bake the dumplings for seven minutes.
For the yoghurt sauce, dissolve the cornstarch in 100 grams of water. Add the cornstarch mixture and Kalleh fresh yoghurt to a pan. Whisk until you have a silky and soft combination. Put the pan over medium heat and continue stirring until it simmers. Otherwise, the yogurt sauce will split. Add the cooking cream and stir for one minute until they are incorporated thoroughly. Remove the dumplings from the oven and add them to the sauce and cook for 12 minutes. You can taste one to make sure they are cooked through.
Heat a saucepan over medium heat. Add the Kalleh dairy butter, chopped cilantro and minced garlic. Sauté for one minute and add it to the dumplings right before serving. Serve it on a fancy dish sided with roasted greens and vermicelli rice. Enjoy!
It is possible to freeze the dumplings right after you remove them from the oven.