Shish barak soup

shish_barak_soup

Lebanese cuisine is a fusion of Mediterranean and Middle Eastern flavors that is known worldwide for its rich, aromatic dishes. One such dish is the Lebanese Shish Barak soup, which is a traditional dish made with lamb dumplings and a flavorful yogurt sauce. This dish is mainly eaten during festive occasions or when the weather is chilly. The recipe is straightforward, and the flavors are complex, making it an ideal choice for those who appreciate good food.

The word ‘Shish Barak’ is derived from two Arabic words, “shish” meaning ‘six,’ and “barka” meaning ‘dumpling.’ Six dumplings are usually served per person, and they are stuffed with ground lamb and mixed with pine nuts and herbs. The dumplings are then cooked and served in a delicious soup that is made with lamb or chicken broth and flavored with garlic, onions, and spices. The soup is finished off with a generous dollop of tangy yogurt sauce that elevates the dish’s overall flavor profile.

The history of Shish Barak soup is relatively unknown, but it is believed to have originated in the mountainous regions of Lebanon, where lamb and dairy products were abundant. The dish has been passed down from generation to generation, and each family has its unique recipe. However, the essential ingredients remain the same, and the cooking process of the dumplings and soup has remained unchanged.

The preparation of the lamb dumplings is the most time-consuming part of the recipe. Ground lamb is seasoned with an array of spices and mixed with pine nuts, onion, and herbs to create a flavorful meat mixture. The mixture is then shaped into small dumplings or ‘barak’ and set aside until the soup is ready.

The soup base is made by sautéing garlic and onions in olive oil, then adding lamb or chicken broth and allowing it to simmer until the flavors are infused. Once the soup is ready, the dumplings are added and cooked until they are soft and tender. The final step is to add the yogurt sauce, which is a blend of yogurt, garlic, and mint, and allow it to simmer for a few minutes. The result is a creamy and flavorful soup that is both comforting and satisfying.

In Lebanon, Shish Barak soup is usually served as a starter or a main course, accompanied by flatbread or rice. The dish is often accompanied by pickled vegetables or a salad of fresh greens to balance the rich, meaty flavors of the soup.

In conclusion, if you’re looking to experience Lebanese cuisine’s diverse flavors, Shish Barak soup is an excellent choice. This dish can bring warmth and comfort to any meal, and the flavors are sure to leave a lasting impression. Whether you’re preparing it for a special occasion or just to satiate your cravings for something delicious, this dish is sure to satisfy.

Ingredients:

  • 1 lb ground lamb or beef
  • 1 onion, finely chopped
  • 1/2 cup chickpeas, drained and rinsed
  • 2 cups beef or chicken broth
  • 2 cups water
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • Salt to taste

For the Shish Barak:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • 1 tablespoon olive oil
  • 1 egg
  • 1/2 lb ground lamb or beef
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • Salt and pepper to taste

Directions:

  1. To make the shish barak, mix together the flour and salt in a large bowl. In a separate bowl, whisk together the water, olive oil, and egg until combined. Pour the wet ingredients into the flour mixture and mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.

  2. In a small bowl, mix together the ground lamb or beef, onion, garlic, cinnamon, allspice, salt, and pepper. Roll out the dough into a thin sheet and cut it into small squares. Place a small spoonful of the meat mixture in the center of each square and fold the edges over to create a small, closed pouch. Repeat until all of the meat and dough have been used.

  3. Heat the olive oil in a soup pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ground lamb or beef and cook until browned, breaking it up with a spoon as you go. Add the chickpeas, beef or chicken broth, water, cinnamon, allspice, cumin, coriander, turmeric, black pepper, tomato paste, and salt to taste. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes.

  4. Meanwhile, bring a separate pot of salted water to a boil. Add the shish barak and cook for 5-7 minutes, until they float to the surface.

  5. Add the cooked shish barak, parsley, and cilantro to the soup and simmer for an additional 5 minutes. Ladle into bowls and serve hot. Enjoy your Lebanese Shish Barak Soup!