Shish Barak

Shish barak is a Syrian dish of small boiled dough parcels filled with spiced minced lamb and served in a garlicky yoghurt sauce. It is also made in Lebanon. It belongs to the family of filled dough pieces that are boiled rather than fried or baked, and the yoghurt sauce gives it a sharp, cooling character that sets it apart on the plate.

What it really is

A dough of wheat flour and water is rolled thin and cut into rounds. A spoonful of minced lamb, seasoned with spices, goes into the centre of each round, and the edges are pinched closed into a small parcel. The parcels are boiled until the dough is cooked through and soft. They are then served with a sauce of yoghurt flavoured with garlic, and mint and coriander add a fresh, herbal note.

The lamb is the filling, and the yoghurt is the sauce. The dough is only the wrapper. The flavour comes from the spiced lamb and the garlicky yoghurt poured over the top, so the lamb is the dish's main ingredient.

How it's served

• Hot, with the parcels still soft from boiling and the yoghurt sauce spooned over them.
• As a main course, portioned by number of parcels or by weight.
• With the herbs scattered over the top, as the kitchen chooses.

How to write it on the menu

• Name the lamb as minced lamb, and state the portion by number of parcels or by weight.
• Flag wheat in the dough and milk in the yoghurt sauce, since both are allergens.
• Name the garlic, mint and coriander, and say whether the herbs are in the parcels or on top.
• Say whether the yoghurt sauce is served over the parcels or on the side.
• Note the spice level if the lamb is seasoned hot.