dinner

Shish Barak with Mint-Garlic Yogurt and Toasted Almonds

Name: Shish Barak with Mint-Garlic Yogurt and Toasted Almonds
Ingredients: 100.0 g Ground Turkey; 78.0 g Wheat flour dough (approx. 100g flour); 151.6 g Full-fat plain Greek yogurt; 15.5 g Almonds, sliced; 83.6 g Spinach, chopped (for filling/garnish); 10.3 g Olive oil (for sautéing and finishing)

Nutrition

699

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Ground Turkey100.0 g

Wheat flour dough (approx. 100g flour)78.0 g

Full-fat plain Greek yogurt151.6 g

Almonds, sliced15.5 g

Spinach, chopped (for filling/garnish)83.6 g

Olive oil (for sautéing and finishing)10.3 g

Instructions

Prepare the filling: Sauté 165g ground turkey in a pan with a pinch of seven-spice until browned and fragrant. Stir in 100g of the finely chopped spinach until wilted. Let cool.

Roll out thin circles of dough (or use high-quality store-bought wonton wrappers if short on time). Place a small spoonful of turkey mixture in the center, fold into a half-moon, and pinch the corners together to create the classic 'hat' shape.

Poach the parcels: Bring a pot of salted water to a gentle simmer. Drop in the dumplings and cook until they float, about 3-4 minutes. Drain carefully.

Make the sauce: Whisk the yogurt with a splash of water to loosen it slightly. In a small skillet, heat the olive oil and sauté minced garlic and the remaining 50g of fresh mint/spinach until fragrant. Fold this into the yogurt.

Assemble: Gently place the poached dumplings into the yogurt sauce. Warm them through over low heat—do not boil, or the yogurt will split.

Plating: Transfer to a shallow bowl. Garnish with toasted almond slices and a dusting of sumac. Serve warm with the fragrance of garlic and fresh mint filling the kitchen.