1. To make the dumplings, put the flour, salt, water and sugar in a bowl and knead to type a comfortable dough. Cowl with a muslin material or cling movie and put aside to relaxation for half-hour.
2. To make the filling, warmth the oil in a frying pan and sauté the onions till translucent. Add the lamb and the allspice, cinnamon, salt and pepper and stir till the lamb is cooked. Switch the combination right into a bowl and put aside to chill.
3. Divide the dough into lime-sized balls. Mud a piece floor with flour and roll out the balls into discs.
4. Place a teaspoon of the filling on the centre of every disc, moisten the sides with water and fold in half to seal.
5. To make the sauce, in a pan over a medium warmth whisk collectively the yoghurt, egg white and dissolved cornstarch. Whisk repeatedly to stop the combination from curdling.
6. As soon as the sauce begins to simmer, drop within the dumplings and cook dinner for 10-Quarter-hour till executed.
7. Whereas the yoghurt is cooking, warmth the oil in a pan and fry the garlic till golden brown.
8. Add the fried garlic and its oil to the yoghurt and dumplings. Combine effectively and serve garnished with herbs and pine nuts.
Tip: Cook dinner shish barak with labneh as a substitute of plain yoghurt for a extra intense flavour. Combine 500g of labneh with 500ml of water and proceed as directed.
Recipe courtesy: Chef Rober Salloum, Fairmont The Palm
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