Shish Barak – A Comforting Twist on a Classic

Shish Barak has always been one of my favourite Middle Eastern comfort meals. Traditionally, it’s made with homemade dumplings stuffed with spiced meat, then simmered in a garlicky yogurt sauce; warm, creamy, and full of nostalgic flavours.

But let’s be real, making dumplings from scratch takes time, and sometimes you just want that delicious taste without all the effort. That’s why my version is a little different; I swap the homemade dough for pasta and use plant-based mince instead of meat. It’s a simplified take on the classic, but still packed with all the comforting flavours I grew up loving.

If you’re looking for a cosy, flavourful meal that comes together more easily, this twist on Shish Barak might just become your new favourite too!

Ingredients:

For the Yogurt

1 tub of Greek Yogurt
1 tbs Corn-starch
Salt
3 Garlic cloves
1 red onion
Water

For the pasta stuffing

Conchiglie rigate pasta
Plant-Based Mince Beef (or mince beef)
1 tbsp Olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1 tsp pepper
1 Onion
Fresh coriander

Instructions:

Step1: Make the Sauce:

In a pot, mix the yogurt, corn-starch, salt, garlic, and water. Heat it over medium heat, stirring constantly. Keep stirring for about 10-15 minutes until the sauce thickens. (Tip: Be careful to stir consistently so it doesn’t break) If you want it thicker, mix a bit more corn-starch into a small bowl of yogurt, then stir it back into the pot.

Step 2: Cook the Pasta:

While the sauce is thickening, sauté the Quorn with some olive oil and onion in a pan with seasoning.

Step 3: Assemble and Bake:

Once the sauce is thickened to your liking (I like mine thick enough to coat a spoon), place the cooked stuffed pasta in a baking dish. Top it with the sautéed Quorn and onions. Pour the yogurt sauce over the pasta and bake in the oven for about 5-10 minutes.

Step 4: Finishing Touch:

While the pasta is baking, sauté some crushed garlic and fresh coriander leaves in olive oil. Once the pasta is done, top it with this garlic-coriander oil and serve hot.

💬 Give it a try, and don’t forget to share your experience in the comments—I’d love to hear what you think!

Comments

Welcome to My Journey: Finding Strength Through Sharing

Hey there, and welcome to My World My Life , my little corner of the internet. After what felt like an endless process, I’ve finally moved all my old blog posts from their outdated home to this fresh new space. It wasn’t easy, balancing this with treatment, work, and family life, but with a little help from my family, I made sure every post made it over intact. No missing entries, no broken links (because let’s be honest, that totally would have happened). Now that everything is in place, I couldn’t be more excited for what’s ahead. This blog isn’t just about sharing my journey; it’s about creating a space where we can connect, support one another, and navigate life’s unexpected twists together. One of those twists came in the form of breast cancer. One moment, I was going about my usual routine, and the next, I was sitting in a doctor’s office, hearing words that didn’t feel real. In an instant, my world flipped upside down. My days became a whirlwind of appointments, treatments, and ...

Mediterranean Courgette, Goat Cheese & Mint Tart

Growing up, whenever my mum made stuffed courgettes (zucchini) , she never let anything go to waste. After scooping out the cores, she would turn them into something just as delicious, like this simple yet flavourful tart. It always felt like a little extra treat, made with love and care. Now, every time I make this recipe, it takes me right back to those comforting family meals. It’s the kind of dish that feels special yet effortless, perfect for a relaxed picnic on the beach, a lazy lunch in the garden, or a cosy meal at home. The courgettes turn beautifully soft and sweet, pairing perfectly with tangy goat cheese and rich black olive tapenade. And with flaky puff pastry as the base, it’s one of those meals that looks impressive but couldn’t be easier to make. I hope it brings you as much comfort and joy as it brings me! Ingredients: 2 cups of courgette cores (scooped out) or 3 courgettes, trimmed, peeled, and roughly chopped. 1 onion, chopped 3-4 garlic cloves, crushed 1 heaped tsp...

Baked Kofta with Vegetables

After a long day of fasting from sunrise to sunset, there’s nothing more comforting than a homemade meal that brings everyone together. Kofta bi Seniyah; which translates to “Kofta in the pan” is one of those dishes that fills the house with warmth and mouth-watering aromas. Juicy kofta patties, roasted golden potatoes, sweet tomatoes, onions, and peppers all simmer in a rich, flavourful tomato sauce. It’s hearty, nostalgic, and best enjoyed with rice or fresh pita bread! Ingredients For the Kofta: Plant-based mince beef (or mince beef) ½ onion, grated ¼ cup breadcrumbs (I prefer to use Sainsbury's Cranberry, Orange & Chestnut Stuffing for added flavour) 2 cloves garlic, crushed 2 tbsp chopped fresh coriander For the Vegetables & Sauce: 3 potatoes, peeled & sliced into ¼-inch rounds 3 bell peppers, sliced 2 onions, sliced 3 tomatoes, sliced 3 tbsp tomato paste 2 cloves garlic, crushed 1 tbsp pomegranate molasses 2½ cups vegetable broth 1 tsp salt ½ tsp black pepp...

MyWorldMyLife

Search This Blog