“New-Style” Shish Barak

Name: “New-Style” Shish Barak
Yield: serves 12 as a first course, 6 as main dish
Ingredients: 2 large onions, chopped; 3 tablespoons sunflower oil; 1 pound lean ground lamb; Salt and black pepper; 2 teaspoons ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1 to 2 tablespoons pomegranate molasses; 1/2 cup pine nuts; 6 sheets of fillo (about 6 ounces); 3/4 stick (6 tablespoons) butter, melted; 4 cups plain whole-milk yogurt, at room temperature; Salt; 2 to 3 cloves garlic, crushed (optional); 4 tablespoons extra virgin olive oil; 1 tablespoon crushed, dried mint

December 9, 2011

Traditional shish barak are tiny tortellini-like pies with a meat filling that are first baked and then cooked in a yogurt sauce. This “new-style” version of large, individual, coiled pies is inspired by Kamal Mouzawak (for his vegetarian alternative, see the variation). It is an exciting mix of flavors, textures, and temperatures and makes a beautiful presentation. The pastry used in Lebanon, rakakat, is different from fillo—it is softer and more pliable, like a paper-thin pancake—but fillo will do very well. Use the large sheets measuring about 19 × 12 inches that are normally sold frozen; see page 9 for hints on using fillo.

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