Dinner · Lebanese · 45 min
Shish Barak with Mint-Garlic Yogurt and Toasted Almonds
- Calories
- 699
- Protein
- 46g
- Carbs
- 70g
- Fat
- 27g
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)
Method
- 01Prepare 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.
- 02Roll 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.
- 03Poach 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.
- 04Make 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.
- 05Assemble: Gently place the poached dumplings into the yogurt sauce. Warm them through over low heat—do not boil, or the yogurt will split.
- 06Plating: 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.
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