Shish Barak

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 5 cups - yoghurt
  • For stuffing :
  • 100 gms - minced lamb
  • 1.5 small onions, finely chopped
  • 2 to 3 garlic cloves, finely chopped
  • 1.5 tsp - baharat spice ((paprika, nutmeg, black peppercorns, coriander seeds, cloves, cumin, green cardamom seeds and cassia bark)
  • A pinch of salt
  • For the pastry :
  • 100 gms - flour
  • 1.5 cup - water
  • A pinch of salt
  • For the garnish :
  • 80 gms - fresh coriander leaves, chopped
  • 2 to 3 oz - butter

How to Make Shish Barak

  • To make the pastry, mix the flour with water and little salt and knead until the dough is soft.
  • Let it rest in the fridge, covered in plastic wrap for 30 mins.
  • For the stuffing:
  • Mix the minced meat, chopped onions, garlic, salt and baharat. Spice mixture together.
  • Mix well until smooth.
  • Preheat the oven to 190 C.
  • Roll the pastry out flat and cut it in small round pieces.
  • Fill each circle of pastry with a tablespoon of the meat mixture.
  • Then pull up the sides of the pastry to cover the meat mixture stuffing.
  • Put all the meat pies in a well-greased baking tray and bake them in a preheated oven for 5-7 mins.
  • In the meantime, heat yoghurt on a gentle simmer and keep stirring until it is thickened (about 20 mins).
  • Put the meat pies into the yoghurt and cook for 5 mins.
  • In the meantime, melt the butter and add the chopped coriander.
  • Serve the yoghurt and meat pies with the coriander and butter mixture on top.