Chiche barak Lebanese-style dumplings in yoghurt soup with silverbeet

Chiche barak Lebanese-style dumplings in yoghurt soup with silverbeet

By
From
Saha
Serves
8
Photographer
Matt Harvey

This ancient dish has its roots in pre-Islamic Persia and is thought to have been introduced to Lebanon by the Ottomans. Traditionally, it is served with rice and makes a hearty meal. We find the dumplings quite filling, and prefer to serve them in a soup. They are partially baked in the oven, which results in a rustic, rather chewy dumpling. If you prefer a smoother, more refined dumpling, poach them in water for 5 minutes before finishing the cooking in the soup. The silverbeet isn’t a traditional addition, but its earthy tang perfectly complements the richness of the lamb filling.

Lamb dumplings

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1/2 onion, finely chopped
1 small garlic clove, finely chopped
200g lean lamb, finely minced
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
salt and pepper
50g pine nuts, lightly toasted
36 round wonton wrappers (white)

Yoghurt soup

Quantity Ingredient
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 bunch silverbeet, roughly chopped, leaves only
1 red bullet chilli, seeded, scraped and finely chopped
1/2 tablespoon ground allspice
250ml good-quality chicken stock
1 lemon, juiced
500g plain yoghurt
1/2 tablespoon cornflour
50ml water
1 egg, lightly beaten

Method

  1. To make the filling for the dumplings, heat the oil in a non-stick pan and sauté the onion and garlic until soft. Add the lamb and continue to sauté, stirring constantly to break up any lumps. Add the spices and season lightly with salt and pepper. When the juices have evaporated, remove the pan from the heat and stir in the toasted pine nuts. Set aside and leave to cool.
  2. Preheat the oven to 180°C. Place a teaspoon of filling in the centre of each wonton wrapper. Moisten the edges and fold over to make a crescent shape. Use your fingers to press the edges together and seal well. Arrange the dumplings on a lightly oiled baking tray and bake for 10–15 minutes until very lightly browned, but not cooked through.
  3. To make the soup, heat the olive oil in a large pot and sauté the onion and garlic until they soften. Add the silverbeet, chilli, allspice, chicken stock and lemon juice and cook over a gentle heat for about 20 minutes, until the silverbeet is tender
  4. To stabilise the yoghurt, tip into a large bowl and stir briskly until smooth. Mix the cornflour with the water and add to the yoghurt with the egg. Stir well, then tip into the hot silverbeet mixture. Lower the heat and cook, stirring in one direction only, for about 10 minutes, or until the soup has thickened. Add the dumplings and simmer gently for a further 5 minutes, or until the they are cooked through.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again