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Shish Barak
  • Prep
  • Total
  • Serving

Shish Barak Dumplings with Feta Yogurt Sauce

Elevate your menu with a bold twist on Shish Barak, featuring creamy whipped Feta cheese that adds richness and tang, making every bite unforgettable. The gyoza-wrapped dumplings offer a modern touch, while toasted pine nuts, sumac, and Aleppo pepper deliver layers of flavour. With Feta as the star, this dish stands out, attracting customers looking for authentic flavours with an elevated edge.

 
View The Recipe

Ingredients

  • 6 pc Gyoza wrappers
  • 500 g Ground lean beef
  • 250 g White onion, finely chopped
  • 2 Cloves of garlic, finely chopped
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 8 g Allspice
  • 2 g Cinnamon powder
  • 2 g Black pepper powder
  • 2 g Coriander powder
  • 10 g Salt
  • 150 g Extra virgin olive oil
  • 250 g Yogurt
  • 50 g Feta
  • 1 Clove of garlic, finely chopped
  • Pinch of salt
  • 2 Cloves of garlic, finely sliced
  • 150 g Olive oil
  • 50 g Pine nuts, toasted
  • Pinch of Aleppo pepper
  • Pinch of Sumac
  • Micro pea shoots

Directions

Gyoza Dumplings 

  1. In a medium pot, heat the oil and cook the chopped onions. Add the garlic, the cinnamon stick, and the bay leaf, and cook for 1 minute.
  2. Add the ground beef and mix well with the onions.
  3. Add the spices and salt, and cook for 5 minutes on medium heat. Adjust salt if needed.
  4. Remove from heat and put in a strainer to remove excess fat. Leave to cool.
  5. Cut the wonton sheet into a 7 cm diameter circle.
  6. Brush the edges with water. Put a small spoon of the beef mix in the centre.
  7. Fold the wonton sheet and press firmly with a finger, making sure it’s sealed on all sides.
  8. Put in the fridge for 1 hour before using.
  9. Lay the beef dumplings on parchment paper on a tray.
  10. Drizzle with olive oil. Bake in the oven at 200°C for 7 minutes until golden in colour.  
Feta Yogurt


  1. Finely chop the garlic.
  2. In a stainless-steel bowl, using a whisk, cream the Feta, Yogurt, and garlic together until all mixed. It is okay to see lumps.
  3. Adjust with a pinch of salt.
     
Crispy Garlic and Pine Nuts


  1. In a frying pan, heat the olive oil and add the sliced garlic.
  2. Cook in the oil on low heat until crispy and golden in colour.
  3. Drain on kitchen paper.
  4. In the same pan, toast 50 g of pine nuts until golden, and drain on kitchen paper.  
Plating


  1. Spread the Feta Yogurt on the serving plate.
  2. Arrange the beef dumplings on the yogurt.
  3. Scatter a few small bits of Feta cheese over top.
  4. Scatter a few toasted pine nuts, some crispy garlic, and micro leaves over top.
  5. Add a pinch of sumac and Aleppo pepper and finish with a drizzle of olive oil.
     
 

Chef Jonathan Thauberger


“Using Saputo Feta with yogurt and spiced beef creates a rich, balanced combination of flavours and textures. Feta’s tangy, creamy profile complements the smooth, slightly tart yogurt, while both enhance the savoury, hearty taste of ground beef."
— Chef Dory Masri  
Chef Consultant
Executive Chef, Mezzmiz, Montreal


Recommended Products

We recommend you use these Saputo products for this dish!

Feta Cheese

Feta

We make a range of feta cheese using cow, goat and sheep milk. Firm and salty, these cheeses taste great on flat breads, pizzas, salads, and omelettes alike.

Plain Greek Yogurt

Plain Greek Yogurt

Gelatin-free, our plain Greek yogurt comes in a durable, reclosable pail for greater convenience and cost efficiency.

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