Shish barak should be on your list of favorite foods, and you can probably find it in your city.
in Berkeley, CA. Traditionally, in Palestinian homes, “your aunties get together and make a bunch of shish barak dumplings and freeze them for the year,” Leena says. According to Leena, all that hard work is likely why you rarely see the dish on restaurant menus.
According to Bokovza, shish barak isn’t only delicious but also fun to eat and good-looking at that, thanks to a striking finish of black nigella seeds and green schug. “It has different textures. It’s herbaceous. It’s an umami bomb.” However, achieving textural and visual perfection wasn’t easy. “That was the most challenging dish to get right,” Bokobza recalls. “Anytime you add yogurt to heat, it gets temperamental — a lot of bad things can happen.
The dish, Richter says, “is different and a point of curiosity. There’s pasta in cream sauce — this is the Middle Eastern version.” But shish barak hardly needs a reference, nor does it really require any help becoming a hit once again. Leena adds, “It’s so savory and warming and soft, the ultimate Arabic comfort food.”
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