Shish Barak Shami (Damascus Tiny Meat Ravioli Simmered in Warm Garlic-Mint Yogurt Sauce) – Authentic Syria Recipe

Ingredients for Shish Barak Shami (Damascus Tiny Meat Ravioli Simmered in Warm Garlic-Mint Yogurt Sauce) (4 Servings)

• 1.25 lbs (or 2.5 cups) bite-sized hat-shaped pasta tortellini/dumplings, prepped into bite-sized pieces
• 1.5 cups velvety warm laban (yogurt) sauce, washed and trimmed
• 1 cup toasted pine nuts
• 1 medium onion and 3 cloves garlic, finely minced with sizzled crushed garlic and dried spearmint in butter/olive oil
• 1.5 tbsp traditional Syria seasoning (coriander, black pepper)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Finely chop or mash bite-sized hat-shaped pasta tortellini/dumplings and mix in a bowl with sizzled crushed garlic and dried spearmint in butter/olive oil, coriander, black pepper, and a pinch of salt to form a savory filling.
2. Portion or fold the seasoned mixture with velvety warm laban (yogurt) sauce into neat traditional parcels, dumplings, or patties.
3. Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
4. Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
5. Spoon toasted pine nuts generously over the top and serve warm.