Dinner · Lebanese · 30 min
Shish Barak in Mint-Garlic Yogurt Broth
- Calories
- 696
- Protein
- 50g
- Carbs
- 58g
- Fat
- 28g
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)
Method
- 01Prepare the filling by sautéing the ground turkey with a pinch of seven-spice until browned and fragrant. Let it cool.
- 02Roll 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.
- 03Poach the dumplings in simmering salted water for 5-6 minutes until they float and the dough is tender.
- 04In 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.
- 05Gently fold the poached dumplings into the warm yogurt sauce.
- 06In a small pan, sizzle minced garlic and extra mint in the olive oil until fragrant, then pour this 'tasha' (gremolata) over the finished bowls.
- 07Serve immediately, garnished with fresh spinach leaves and a final sprinkle of sumac for acidity.
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