Shish Barak (Boulettes d'agneau au yaourt)

In a bowl, mix the flour and salt. Add the olive oil and warm water a little at a time, kneading until you get a smooth, soft dough that is not sticky — add a splash more water or a little flour if needed. Cover with a damp cloth and let it rest for 20–30 minutes; this relaxes the gluten so it rolls out thin without tearing.

• 400 g flour
• 1 tsp salt
• 1 tbsp olive oil
• 180 ml warm water

✅ C'est prêt quand : the dough is smooth, elastic and no longer sticky to the touch

In another bowl, combine the minced lamb, onion, allspice, cinnamon, pepper and salt. Knead the mixture with your hand for a minute so the spices spread evenly through the meat; the filling is used raw, as it cooks fully inside the tiny dumpling while it boils.

• 300 g lamb
• 1 onion
• 1/2 tsp allspice
• 1/4 tsp cinnamon
• 1/4 tsp black pepper
• 3/4 tsp salt

✅ C'est prêt quand : the meat mixture looks evenly mixed and slightly sticky