Lebanese Chicken Shish Barak Soup

Name: Lebanese Chicken Shish Barak Soup
Prep time: 1 h 10 min
Cook time: 1 h 20 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 thighs, patted dry; 8 cups (1900 ml) cold water; 1 medium (200 g) yellow onion, peeled and halved; 1 stick (3 inch) (4 g) cinnamon stick; 2 leaves (1 g) bay leaves; 6 peppercorns (1 g) whole black peppercorns; 1 tsp (6 g) fine sea salt; 2½ cups (300 g) all-purpose flour, plus extra for dusting; ½ tsp (3 g) fine sea salt; 1 tbsp (15 ml) extra-virgin olive oil; ⅔ cup (155 ml) warm water, comfortably warm to the touch, about 105°F (40°C); ¼ cup (30 g) all-purpose flour, for dusting the work surface and baking sheet; 1 tbsp (15 ml) extra-virgin olive oil; 2 tbsp (20 g) pine nuts (optional); 1 small (150 g) yellow onion, peeled and finely chopped (about ¾ cup); ⅔ lb (300 g) ground chicken, preferably thigh; ½ tsp (1 g) ground allspice or Lebanese seven-spice; ¼ tsp (½ g) ground cinnamon; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (3 g) fine sea salt; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the baking sheet and dumplings; 4 cups (960 g) plain whole-milk yogurt, full-fat, at room temperature (not Greek); 1 large (30 g) large egg white, lightly beaten; 1 tbsp (8 g) cornstarch; 2 tbsp (30 ml) cold water, to dissolve the cornstarch; 1 tsp (6 g) fine sea salt, plus more to taste; 2 tbsp (30 ml) extra-virgin olive oil; 6 cloves (20 g) garlic cloves, crushed to a paste with a pinch of salt; 1 cup (40 g) fresh cilantro, leaves and tender stems, finely chopped, packed; 1 tsp (1 g) dried mint, crumbled

From the MyKitchenBank Kitchen

Tender little chicken-filled dumplings, toasted until golden, then simmered in a warm, silky garlic-and-cilantro yogurt soup with shredded chicken. A tangy, comforting Lebanese classic that never splits when you follow the stabilizing steps.

Prep: 1 hr 10 min
Cook: 1 hr 20 min
Wait: 30 min
Total: 3 hr
Makes: About 6 generous bowls (around 40 dumplings)

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Ingredients

6 servings

For the broth and chicken
2 lb (900 g) bone-in, skin-on chicken thighs, about 4 thighs, patted dry
8 cups (1900 ml) cold water
1 medium (200 g) yellow onion, peeled and halved
1 stick (3 inch) (4 g) cinnamon stick
2 leaves (1 g) bay leaves
6 peppercorns (1 g) whole black peppercorns
1 tsp (6 g) fine sea salt
For the dough
2½ cups (300 g) all-purpose flour, plus extra for dusting
½ tsp (3 g) fine sea salt
1 tbsp (15 ml) extra-virgin olive oil
⅔ cup (155 ml) warm water, comfortably warm to the touch, about 105°F (40°C)
¼ cup (30 g) all-purpose flour, for dusting the work surface and baking sheet
For the filling
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (20 g) pine nuts (optional)
1 small (150 g) yellow onion, peeled and finely chopped (about ¾ cup)
⅔ lb (300 g) ground chicken, preferably thigh
½ tsp (1 g) ground allspice or Lebanese seven-spice
¼ tsp (0.5 g) ground cinnamon
¼ tsp (0.5 g) freshly ground black pepper
½ tsp (3 g) fine sea salt
For toasting the dumplings
1 tbsp (15 ml) extra-virgin olive oil, for brushing the baking sheet and dumplings
For the yogurt soup
4 cups (960 g) plain whole-milk yogurt, full-fat, at room temperature (not Greek)
1 large (30 g) large egg white, lightly beaten
1 tbsp (8 g) cornstarch
2 tbsp (30 ml) cold water, to dissolve the cornstarch
1 tsp (6 g) fine sea salt, plus more to taste
For the garlic-cilantro topping
2 tbsp (30 ml) extra-virgin olive oil
6 cloves (20 g) garlic cloves, crushed to a paste with a pinch of salt
1 cup (40 g) fresh cilantro, leaves and tender stems, finely chopped, packed
1 tsp (1 g) dried mint, crumbled
For serving
2 tbsp (6 g) fresh mint leaves, thinly sliced

Equipment (9)

Large pot or Dutch oven, 5–6 quart (5–6 liter), for the broth
Large heavy pot, 5–6 quart (5–6 liter), for the yogurt soup
Large skillet, 12-inch (30 cm)
Rimmed baking sheet, 18×13-inch (46×33 cm), plus a second one for resting dumplings
Rolling pin
2-inch (5 cm) round cutter or small glass
Fine-mesh strainer
Instant-read thermometer
Wooden spoon

Steps

Before you start

Read the whole recipe first: the broth simmers and the dough rests at the same time, so start both early and work on the filling while they go.
Use full-fat plain yogurt (not Greek, not low-fat) and take it out of the fridge 30 minutes ahead so it doesn't shock and curdle in the hot pot.
Always stir the yogurt in one direction only and never let it boil hard until the egg white and cornstarch have set it.
Clear a large work surface and a lightly floured baking sheet for the shaped dumplings.

1
Simmer chicken broth
- Put the chicken thighs, 8 cups (1.9 L) cold water, halved onion, cinnamon stick, bay leaves, peppercorns and 1 tsp salt in the large pot.
- Bring to a boil over high heat, skimming off the grey foam that rises.
- Reduce to medium-low so the surface just trembles, partially cover, and simmer 45 minutes.
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Ready when: Chicken is very tender, pulls easily from the bone, and registers at least 175°F (80°C) in the thickest part; broth tastes rich.
Tip: A gentle simmer, not a rolling boil, keeps the broth clear.
2
Knead and rest dough
- In a large bowl, stir 300 g (2½ cups) flour with ½ tsp salt.
- Add 1 tbsp olive oil and the warm water, mix into a shaggy dough, then knead on a clean counter for 6–8 minutes.
- Wrap in plastic or cover with an upturned bowl and rest 30 minutes.
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Ready when: Dough is smooth, soft and slightly tacky but doesn't stick to your hands, and springs back slowly when poked.
Tip: If it feels stiff, knead in 1 tsp water; if sticky, knead in 1 tbsp flour.
3
Cook the filling
- Toast the pine nuts in a dry 12-inch skillet over medium heat for 2 minutes until light gold, then tip onto a plate.
- Add 1 tbsp olive oil and the chopped onion to the skillet and cook over medium heat 5 minutes until soft and translucent.
- Raise to medium-high, add the ground chicken, ½ tsp salt, allspice, cinnamon and pepper, and break up the meat finely with a spoon.
- Cook 5 minutes, stirring, until no pink remains and the moisture has evaporated.
- Stir in the pine nuts and cool completely, about 15 minutes.
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Ready when: Chicken is opaque, crumbly and dry-looking, reaching 165°F (74°C).
Tip: A dry, finely crumbled filling is easier to seal inside the dough.
4
Shred chicken, strain broth
- Lift the thighs onto a plate and let cool 10 minutes.
- Strain the broth through a fine-mesh strainer into a bowl or second pot and discard the solids; you should have about 7 cups.
- Skim off excess fat from the surface.
- Discard the skin and bones and shred the chicken meat into bite-size pieces, about 2 cups.
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Ready when: Meat shreds easily with no pink near the bone.
Tip: Keep 4 cups of broth for the soup; save the rest for another use.
5
Roll and shape dumplings
- Divide the dough in half and keep one half covered.
- On a lightly floured counter, roll to a thickness of about 1⁄16 inch (1.5 mm), thin enough to see your hand's shadow.
- Cut 2-inch (5 cm) rounds.
- Place a scant 1 tsp filling in the center of each, fold into a half-moon, and press the edges firmly to seal.
- Wrap the two corners around your finger and pinch them together to form a small tortellini-like shape.
- Arrange on a floured baking sheet without touching.
- Re-roll scraps once.
- You should get about 40 dumplings.
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Ready when: Each dumpling is fully sealed with no gaps or filling on the edges.
Tip: Don't overfill; filling on the rim stops the dough from sealing and the dumpling will burst while simmering.
6
Toast the dumplingsOven 425°F / 220°C
- Heat the oven to 425°F (220°C).
- Brush a rimmed baking sheet with the olive oil, arrange the dumplings in a single layer, and brush the tops lightly with oil.
- Bake 12–15 minutes, turning once halfway, while you start the sauce.
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Ready when: Dumplings are pale golden and dry to the touch, with browned edges.
Tip: They only need to be lightly toasted, not cooked through; they finish in the soup.
7
Stabilize yogurt base
- In the second large heavy pot, whisk the yogurt until smooth.
- Whisk in the egg white and the cornstarch dissolved in 2 tbsp cold water, plus 1 tsp salt.
- Gradually stir in 1 cup of the strained broth.
- Set over medium-low heat and stir constantly in one direction with a wooden spoon for 8–10 minutes until it reaches a gentle simmer with small bubbles at the edge.
- Slowly stir in 3 more cups broth and keep warm over low heat.
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Ready when: The mixture is smooth and slightly thickened, coating the back of a spoon, with no curdled specks.
Tip: Never walk away or switch the stirring direction; that's how yogurt splits. If it starts to look grainy, whisk in a splash of cold broth off the heat.
8
Simmer dumplings in soup
- Add the toasted dumplings and shredded chicken to the yogurt soup.
- Keep the heat low and simmer gently, stirring occasionally, for 8 minutes.
- Taste and add salt if needed.
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Ready when: Dumplings are tender with no raw floury center when you bite one open, and the soup is hot, thick and creamy.
Tip: Keep it below a hard boil; small bubbles only.
9
Fry garlic and cilantro
- In the skillet, heat 2 tbsp olive oil over medium heat.
- Add the garlic paste and cook 30 seconds, stirring, until fragrant but not browned.
- Add the chopped cilantro and dried mint and cook 2 minutes, stirring, until the cilantro wilts and darkens and the oil smells herby.
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Ready when: Cilantro is wilted and glossy; garlic is pale gold, not brown.
Tip: Browned garlic turns bitter; lower the heat if it colors quickly.
10
Finish and serve
- Stir about two-thirds of the garlic-cilantro mixture into the soup, reserving the rest.
- Ladle into bowls, spoon a little of the remaining mixture on each and top with sliced fresh mint.
- Serve hot.
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Ready when: Soup is steaming hot, creamy and fragrant with green flecks throughout.

Good to know

Tips

Full-fat yogurt plus the egg white and cornstarch stabilizes the soup so it can simmer without curdling.
Roll the dough thin; thick dumplings turn doughy and heavy in the soup.
Toasting the dumplings first helps them keep their shape and adds a nutty flavor.
Adjust the tang to taste: stir in a bit more broth to mellow it or a squeeze of lemon to brighten it.

Make ahead

"Make the broth, shape the dumplings and toast them up to 1 day ahead. Refrigerate the broth and shredded chicken, and keep the cooled dumplings in an airtight container. Dumplings can also be frozen raw on a tray, then bagged, for up to 2 months; toast from frozen, adding 3–4 minutes. Make the yogurt soup fresh just before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 3 days in an airtight container. Freezer: not recommended for the finished soup, as the yogurt can separate. Reheat gently in a pot over low heat, stirring constantly in one direction and adding a splash of broth or water; do not let it boil."

Substitutions

ground chicken, preferably thigh → ground lamb or beef. Traditional shish barak uses beef or lamb; cook to 160°F (71°C).
pine nuts → slivered almonds or omit. Toast the same way; omit for a nut-free version.
all-purpose flour → store-bought round dumpling or gyoza wrappers. You'll need about 40 wrappers; skip the dough and rest time, and toast them briefly.
fresh cilantro → fresh mint or parsley. The flavor will be milder and slightly less traditional.