Shish Barak: Lamb Dumplings in Yogurt Sauce with Mint Oil | TASTE

Shish Barak: Lamb Dumplings in Yogurt Sauce with Mint Oil | TASTE

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Ingredients

  • 12 oz ground beef or lamb (or mixture of both)
  • 1 c finely diced red onions (about 1 small onion)
  • 1 tsp Seven-Spice Mix or ground allspice
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 ½ tsp pomegranate molasses
  • 2 tbsp whole milk yogurt
  • 1 ½ c mint leaves (about 1 bunch)
  • ⅔ c neutral oil, such as sunflower or canola
  • 2 c full-fat Greek yogurt or labneh
  • 1 tbsp finely minced or grated garlic (about 4 cloves)
  • 2 tbsp cornstarch
  • 1 tsp kosher salt, plus more as needed
  • 2 c cold water
  • 12 c water
  • ¼ c toasted pine nuts
  • 2 tbsp mint chiffonade (sliced thin, crosswise)
  • ½ tsp Aleppo pepper or Chile-Spice Mix
  • ½ tsp sumac
  • 3 c all-purpose flour, plus more for dusting
  • 1 ½ tsp kosher salt
  • ¼ c neutral oil, such as sunflower or canola
  • ¾ c warm water (about 100°F), plus more as needed

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