Dumplings in Yoghurt

Name: Dumplings in Yoghurt (Shish Barak)
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Cuisine: Palestinian
Ingredients: 250 g (9 oz) plain (all-purpose) flour, plus extra for dusting; 2 tbsp butter; 200 g (7 oz) lean minced (ground) beef; 1 celery stalk, grated (optional); 1 carrot, grated (optional); Salt and black pepper; 500 ml (2 cups) meat broth; 2 tbsp cornflour (cornstarch); 2 tbsp cornflour (cornstarch); 1 kg (4 cups) plain yoghurt; Salt and white pepper; Salt and white pepper

Shish Barak

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
3 hr

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2026

About

In many areas, this dish goes by the name ‘dinen l’ktat’ or ‘the cats’ ears’. It is very important to have ultra-thin dough, so using a pasta machine to roll it out is best.

Ingredients

For the dough

250 g (9 oz) plain (all-purpose) flour, plus extra for dusting
1½ tsp

Asia
Palestine
Main course

Method

To make the dough, mix the flour with the salt in a large bowl. Measure out 160ml (⅔ cup) water in a jug, then add the water to the bowl gradually, each time thoroughly mixing with the flour until all the water is absorbed. Knead and turn the dough until it is smooth, then set aside to rest while you prepare the stuffing.

Melt the butter in a frying pan, add the meat and cook until brow