Shish Barak

Ingredients

Ground beef

1 pound

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Salt

1 teaspoon

Ground black pepper

1/2 teaspoon

Ground cinnamon

1/4 teaspoon

Ground nutmeg

1/4 teaspoon

All-purpose flour

2 cups

Water

3/4 cup, warm

Chicken broth

4 cups

Unsalted butter

2 tablespoons

Plain yogurt

2 cups

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, salt, black pepper, cinnamon, and nutmeg. Mix thoroughly until all ingredients are well incorporated.
2. In a separate bowl, mix the flour and salt. Gradually pour in warm water, stirring until a smooth dough forms. Knead the dough on a floured surface for about 5 minutes, until it becomes elastic.
3. Roll out the dough to about 1/8 inch thick on a floured surface. Use a cookie cutter or a glass to cut out circles, approximately 3 inches in diameter.
4. Place about a teaspoon of the meat mixture in the center of each dough circle. Fold the dough over the filling and seal the edges by pressing with a fork or pinching them together to ensure a tight closure.
5. In a large pot, bring the chicken broth to a boil. Carefully add the dumplings to the boiling broth and cook for 15-20 minutes, or until they float to the surface, indicating they are cooked through.
6. While the dumplings are cooking, melt the butter in a separate saucepan over medium heat. Add the plain yogurt and stir continuously until well combined and warmed through, avoiding boiling to prevent curdling.
7. Once the dumplings are cooked, reduce the heat to low and gently transfer them to the yogurt sauce, stirring carefully to coat the dumplings. Allow to heat through for an additional 5 minutes.
8. Serve the Shish Barak hot, garnished with fresh parsley. Adjust seasoning with salt and pepper to taste, and enjoy this flavorful dish with warm pita bread or a fresh salad.