Every culture around the world has some form of dumplings. In Lebanon, they’re called shish barak and they are absolutely delightful. These delicate lamb dumplings are served in a warm yogurt sauce and are bursting with incredible Middle Eastern flavor. If you don’t have all the spices on hand, feel free to leave one out or make a substitution. Dumpling making of any kind is always an activity I really enjoy, and these shish barak are no exception.
The Best Tasting & Most Ethically Sourced Lamb
Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for extraordinary taste and quality. They graze on verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.
Why We Choose Lamb Raised In New Zealand
Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.
For the lamb meat filling:
- 1 pound ground lamb
- 1 clove of garlic, minced
- ¼ teaspoon cumin powder
- ¼ teaspoon white pepper
- ½ tablespoon harissa paste or powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
For the dumpling dough:
- 1 cup all-purpose flour
- Sea salt
- 1 tablespoon avocado oil
- ¾ cup hot water
For the toppings:
- 4 tablespoons bison tallow
- 1 teaspoon dried coriander
- Red pepper flakes to taste
- 1 cup whole milk Greek yogurt
- ¼ cup toasted pine nuts
- In a medium mixing bowl, combine the ingredients for the filling. If you have time, let the mixture meld for an hour or two (or just while you make the dough).
- Meanwhile, make the dough. Add the flour to a bowl. Make a well in the center and add in the avocado oil, sea salt and hot water. Mix together. When the dough starts to thicken, use your hands to knead the dough on a lightly floured counter or cutting board. When the dough becomes smooth in consistency and stretchy, shape it into a ball. Tightly wrap the dough in cling wrap and leave it to sit for 20 minutes.
- Take ¼ of the dough and roll it out super thin. It should be about 1/16 of an inch in thickness. Cut circles using a cookie cutter or the edge of a glass. Add about a tablespoon of the meat mixture in the middle of each dough circle. Fold into a dumpling shape and pinch the edges together to seal them shut. Bring the corners together and pinch. Set the dumplings aside on a plate.
- Bring a large pot of water to a boil with a generous pinch of salt.
- Meanwhile, melt the bison tallow in a large cast iron skillet over medium heat. Add in the red pepper flakes and dried coriander.
- In a medium sized serving bowl, whisk together the Greek yogurt with ¼ cup of the boiling water. Set aside.
- Cook the dumplings in the pot of boiling water. After a minute or two, they will float to the surface of the water. Let them cook on the surface for approximately 4 minutes.
- When the dumplings are cooked through, use a slotted spoon to add them to the serving bowl with the yogurt. Drizzle the red pepper and coriander infused bison tallow over top and garnish generously with toasted pine nuts.
- Enjoy immediately!
Our Team Is Happy To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!
Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.