Mandy’s Shish Barak are Middle Eastern Lamb Dumplings paired with a delicious, smokey red butter sauce.
Preheat oven to 240C.
For the Red Butter Sauce, place capsicum onto a medium baking tray and drizzle with olive oil. Cook in the oven until the skin blisters, about 25 minutes. Remove from the oven and allow to cool slightly.
Peel and discard the skin and remove seeds. Roughly chop the flesh, place in food processor along with the garlic and process until smooth.
Transfer to a small saucepan and place over a low heat. Add the butter, paprika, Aleppo pepper and salt and stir until butter has melted. Set aside on a very low heat, stirring occasionally, until ready to serve.
For the Lamb Dumpling wrappers, place the flour and a generous pinch of salt into the bowl of an electric mixer. Add 110g of water and mix on low speed to bring ingredients together. Mix on medium high speed for 5 minutes, adding an extra 2-3 teaspoons of water if required to form a soft dough. Remove the dough from the bowl, place onto a bench that has been lightly dusted with the extra flour. Knead until the dough is smooth and shiny.
Divide the dough into four portions and pass each portion through a pasta machine until very thin, about 2mm thick. Trim the lengths of dough into a total twelve 12cm x 12cm squares. Cut each square into four even squares and cover with a clean tea towel.
Place a large saucepan of salted water to a simmer.
For the Lamb Dumpling filling, place the lamb mince, onion, cooled Red Butter Sauce, ½ teaspoon salt and a little pepper into a bowl and mix well with a clean hand until fully incorporated.
Form 48 teaspoons sized balls and set aside on a tray. Place meatballs into the centre of each dumpling wrapper. Bring the four corners of each dumpling wrapper together and pinch the edges of the wrappers together to seal, using a little water if required.
Place the dumplings, in batches, into the simmering water. Allow dumplings to rise to the surface and cook for 3-4 minutes or until cooked through. Remove dumplings from the water with a slotted spoon and place gently onto a paper lined baking tray.
For the Yoghurt Sauce, place 450g of the yoghurt into a small saucepan. Combine the remaining 50g yoghurt, egg yolk and cornflour in a small bowl and whisk together until smooth. Add to the yoghurt in the saucepan and whisk until combined.
Place over a low heat and stir continuously with a silicone spatula and cook for 10 minutes. Remove from the heat. Cover the saucepan with a lid to keep warm and set aside.
Meanwhile, for the Peas, bring a small saucepan of lightly salted water to a boil. Add the peas and cook until just tender, about 1 minute. Drain peas and set aside.
To serve, spoon ¼ of the Yoghurt Sauce onto each plate. Top with 8 dumplings and spoon a very generous serve of Red Butter Sauce around the plates. Finish with some Peas and slivered pistachios.