Shish Barak – A Comforting Twist on a Classic

Shish Barak has always been one of my favourite Middle Eastern comfort meals. Traditionally, it’s made with homemade dumplings stuffed with spiced meat, then simmered in a garlicky yogurt sauce; warm, creamy, and full of nostalgic flavours.

But let’s be real, making dumplings from scratch takes time, and sometimes you just want that delicious taste without all the effort. That’s why my version is a little different; I swap the homemade dough for pasta and use plant-based mince instead of meat. It’s a simplified take on the classic, but still packed with all the comforting flavours I grew up loving.

If you’re looking for a cosy, flavourful meal that comes together more easily, this twist on Shish Barak might just become your new favourite too!

Ingredients:

For the Yogurt

• 1 tub of Greek Yogurt
• 1 tbs Corn-starch
• Salt 
• 3 Garlic cloves
• 1 red onion
• Water

For the pasta stuffing

• Conchiglie rigate pasta
• Plant-Based Mince Beef (or mince beef)
• 1 tbsp Olive oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp pepper
• 1 Onion
• Fresh coriander

Instructions:

Step1: Make the Sauce: 

• In a pot, mix the yogurt, corn-starch, salt, garlic, and water. Heat it over medium heat, stirring constantly. Keep stirring for about 10-15 minutes until the sauce thickens. (Tip: Be careful to stir consistently so it doesn’t break) If you want it thicker, mix a bit more corn-starch into a small bowl of yogurt, then stir it back into the pot.

Step 2: Cook the Pasta: 

• While the sauce is thickening, sauté the Quorn with some olive oil and onion in a pan with seasoning.

Step 3: Assemble and Bake: 

• Once the sauce is thickened to your liking (I like mine thick enough to coat a spoon), place the cooked stuffed pasta in a baking dish. Top it with the sautéed Quorn and onions. Pour the yogurt sauce over the pasta and bake in the oven for about 5-10 minutes.

Step 4: Finishing Touch: 

• While the pasta is baking, sauté some crushed garlic and fresh coriander leaves in olive oil. Once the pasta is done, top it with this garlic-coriander oil and serve hot.

💬 Give it a try, and don’t forget to share your experience in the comments—I’d love to hear what you think!