Cheat’s Shishbarak (Pasta in Yogurt)
A clever shortcut to a Levantine favorite: instead of hand-folded dumplings, short pasta is simmered in a stabilized yogurt sauce scented with dried mint, layered with spiced ground meat, and finished with a fragrant garlic-and-coriander tagliya. Same cozy flavor, a fraction of the work.
Real shishbarak means kneading, filling and folding each little dumpling by hand; this clever cheat gives you the same flavour with far less effort. Short pasta stands in for the shishbarak dough, simmered in stabilised yogurt with minced meat and a garlic-coriander fry, for a warm Levantine dish in record time.
How to Prepare
Boil the pasta until just tender, then drain.
Cook the ground meat with the chopped onion, salt, black pepper and mixed spice until browned.
In a pot, whisk the yogurt (or milk) with the starch, stock cube and a pinch of salt, and bring to a gentle simmer while stirring in one direction so it does not split.
Stir the cooked pasta into the yogurt with the dried mint and warm through.
For the tagliya, fry the minced garlic and coriander in olive oil until fragrant, then stir most of it into the pot.
Serve topped with the cooked meat and the remaining garlic-coriander tagliya.
Made it? Rate this recipe
Stir the yogurt in one direction over low heat and add the starch early — that is how you keep the sauce smooth instead of curdled.
Ingredient Swaps
Swap the short pasta for any small shape such as farfalle or fusilli. | Use yogurt instead of milk for a tangier flavour. | Replace the minced meat with minced chicken for a lighter option.
Common Questions
How do I stop the yogurt from splitting?
Add the dissolved starch and stir in one direction over low heat until it comes to a boil.
Should I cook the pasta first?
Yes, boil it until tender then add it to the hot yogurt.
What is the garlic-coriander fry for?
It gives the dish its signature flavour; add it at the end over the top.
Can I make it without meat?
Yes, it can be left out for a simpler vegetarian dish.
Why does it thicken after cooling?
The yogurt thickens as it cools; add a little water or milk when reheating.
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