🇸🇾 Syria
Shushbarak
A Damascene winter rite: the household gathers to pinch hundreds of dumplings, and whoever folds the smallest wins bragging rights.
🔪 Prep: 60 min🔥 Cook: 30 min📈 Difficulty: Takes love
Cooking for
6 people
✨ What makes it special
Dumplings baked briefly before meeting the yogurt so they hold their shape; finished with dried mint and garlic sizzled in ghee.
Ingredients
- 400 gflour
- 400 gground lamb
- 1 onion, minced fine
- 2 Lyogurt
- 1 tbspcornstarch
- 1 egg white
- 4 clovesgarlic
- 1 tbspdried mint
- 2 tbspghee
Method
- 1
Knead a firm dough, rest it, and roll thin.
- 2
Cook the lamb with onion and spices; cool the filling.
- 3
Cut small rounds, fill, fold into half-moons, and pinch the ends into little hats.
- 4
Bake the dumplings 10 minutes so they firm up.
- 5
Stabilize the yogurt with cornstarch and egg white; bring to a gentle boil, stirring one way.
- 6
Simmer the dumplings in the yogurt 15 minutes; finish with ghee-sizzled garlic and dried mint, and serve over rice.
🍽 On your table
How this dish looks served for 6