dinner

Shish Barak in Mint-Garlic Yogurt Broth

Name: Shish Barak in Mint-Garlic Yogurt Broth
Ingredients: 144.9 g Ground Turkey; 85.7 g Whole Wheat Dough (prepared); 137.9 g Whole Milk Greek Yogurt; 57.1 g Spinach, fresh; 9.3 g Olive Oil; 14.2 g Honey (for yogurt balance)

Nutrition

696

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Ground Turkey144.9 g

Whole Wheat Dough (prepared)85.7 g

Whole Milk Greek Yogurt137.9 g

Spinach, fresh57.1 g

Olive Oil9.3 g

Honey (for yogurt balance)14.2 g

Instructions

Prepare the filling by sautéing the ground turkey with a pinch of seven-spice until browned and fragrant. Let it cool.

Roll out the dough thinly and cut into 2-inch rounds. Place a small amount of meat in the center, fold into a half-moon, and pinch the ends together to form the signature 'tortellini' shape.

Poach the dumplings in simmering salted water for 5-6 minutes until they float and the dough is tender.

In a separate saucepan, whisk the Greek yogurt with a splash of water and a touch of honey over low heat; do not boil, or the yogurt will break. Stir in fresh minced garlic, chopped fresh mint, and cilantro.

Gently fold the poached dumplings into the warm yogurt sauce.

In a small pan, sizzle minced garlic and extra mint in the olive oil until fragrant, then pour this 'tasha' (gremolata) over the finished bowls.

Serve immediately, garnished with fresh spinach leaves and a final sprinkle of sumac for acidity.