SHISH BARAK (UMM YOUSEF, AL-MUSAYFIRA)

Filling:

3 tbsp (45 ml) oil

1 cup (250 ml) fried pine nuts 1 onion, minced

1/2 lb (225 g) ground meat (see note)

1/4 tsp (1 ml) Aleppo pepper 1/2 tsp (2.5 ml) salt

1 tsp (5 ml) cinnamon

Dough:

8 cups (1 kg) flour

1/2 cup (125 ml) olive oil 1/4 tsp (1 ml) salt

2 cups (250 ml) water

Sauce:

4 cloves garlic, minced

1/2 cup (12.5 g) chopped coriander 6 cups (1.5 L) laban or full-fat yogurt 1 egg

2 tsp (10 ml) dried mint 3 tbsp (45 ml) tomato sauce

1. For the filling, brown the pine nuts in oil and remove to small bowl. Add onion to oil and sauté until softened. Add the meat, breaking it into pieces. As the meat browns, add the seasonings. Stir in fried pine nuts. Remove from heat and cover.

2. For the dough, add the oil and salt to the flour and rub well.

Add 1 1/2 cups (375 ml) water, and mix well. Add more water as needed to make a soft dough. Let the dough rest for 10 minutes, then shape into 4 balls. On a floured board, roll each ball to a thickness of 1/8 inch (0.3 cm).

Cut the dough into circles. Fill each circle with a generous spoonful of the meat mixture, fold, pinch the edges to seal, and bring the tips together, creating a crescent shape. Dust the dumplings with flour to prevent sticking.

3. For the sauce, sauté the garlic and coriander, and set aside. Over medium heat, bring the laban with the egg and 1/2 cup (125 ml) of water to a boil, shaking constantly to prevent scorching. Add the garlic, coriander, mint, tomato sauce, and dumplings. Reduce the heat and simmer until the dumplings float to the surface.

4. Ladle into bowls and enjoy.

Note: In Zaatari Camp, cooks use lamb, “but beef is also delicious,” says Fisher.