Shish Barak with Lentils

Name: Shish Barak with Lentils
Prep time: 10 min
Cook time: 35 min
Yield: Serves 4–6
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

All the comforting flavours of shish barak — lamb, garlic yogurt, coriander — with lentils instead of dumplings.

PREP TIME

10 minutes

COOK TIME

35 minutes

SERVES

Serves 4–6

About this recipe

If you love shish barak — the classic Lebanese lamb dumpling yogurt stew — this recipe is going to make your week. I’ve taken everything that makes that dish so comforting: the silky cooked yogurt sauce, tender lamb mince, warm garlic, and fresh coriander, and simplified it completely by swapping the dumplings for lentils. The result is this deconstructed shish barak with lentils — gluten-free, hearty, and honestly just as satisfying as the original.

What’s more, lentils bring their own goodness to the dish. They add extra protein and fibre, making the whole thing more filling and nourishing without any extra effort. There’s no dough to make, no dumplings to fold — just good, wholesome ingredients coming together in one pot. That said, the flavour is still deeply familiar. The garlic-yogurt base, finished with a drizzle of olive oil and fresh coriander, is everything you know and love from the classic.

If you’ve already made my Laban Umo Lamb Yogurt Stew, you’ll recognise the cooked yogurt technique here — that same gentle stirring to keep the sauce silky and smooth. And if you’re a fan of my Shish Barak Lamb Dumpling Stew, think of this as the weeknight version: all the soul of the original, ready in a fraction of the time. This deconstructed shish barak with lentils is one of those dishes that feels special without asking much of you at all.

Ingredients

¾ cup green or brown lentils, rinsed and drained
3 tablespoons olive oil
1 onion, finely chopped
400 grams lamb mince
Salt, to taste
1 kilogram natural yogurt
1 tablespoon plain flour (see notes below for GF)
½ tablespoon cornflour
3 and ½ cups water
2 tablespoons olive oil (extra)
4 garlic cloves, crushed
½ cup coriander, finely chopped
Toasted pine nuts, to serve (optional)

Notes from Rouba

Rinse and drain your lentils well before cooking
Cook the lentils until just 90% done before adding them to the yogurt sauce — they’ll finish cooking in there and won’t go mushy
Keep stirring the yogurt sauce continuously while it heats — this is what keeps it smooth and stops it from splitting
I like to use green or brown lentils here; they hold their shape well and don’t disappear into the sauce
Toasted pine nuts on top are optional but highly recommended — they add a lovely crunch

Method

Step 1. Cook the Lentils and Prepare the Lamb

Bring a pot of water to the boil, add the lentils, and cook until about 90% done — they should still have a little bite. Drain and set aside.

While the lentils cook, heat the olive oil in a separate pan over medium heat, add the chopped onion, and sauté until softened. Add the lamb mince, season with salt, and cook until browned all over. Set aside.

Step 2. Make the Yogurt Sauce

In a medium, heavy-based pot, whisk together the yogurt, plain flour, cornflour, and water until completely smooth. Place the pot over medium heat and stir continuously in one direction — this is important to keep the sauce from splitting. Keep stirring until the mixture thickens and comes to a gentle boil.

Step 3. Combine and Finish

Add the cooked lentils and lamb mixture into the yogurt sauce and stir gently to combine. Let everything simmer together for approximately 15 minutes over low heat.

In a small pan, heat the extra olive oil over medium heat, add the crushed garlic, and sauté until fragrant — about 30 seconds to 1 minute. Pour the garlic oil directly over the yogurt stew, top with freshly chopped coriander, and scatter with toasted pine nuts if using. Serve warm with rice.

A Few Things You'll Want to Know

Can I use red lentils instead of green or brown?
I'd stick with green or brown lentils for this one. Red lentils break down very quickly and tend to disappear into the sauce rather than holding their shape — and part of what makes this dish so satisfying is that little bit of texture from the lentils.

Why do I need to stir the yogurt sauce continuously?
Yogurt can split when it's heated, which means the sauce turns grainy and watery instead of smooth and creamy. Stirring continuously in one direction as it heats helps it stabilise and thicken beautifully. It only takes a few minutes and it really is worth the attention.

Can I make this ahead of time?
Absolutely — you have two options here. You can prepare the elements ahead (cook the lentils and lamb filling in advance, then make the yogurt sauce fresh when you're ready to serve), or you can make the whole dish ahead and simply reheat it. The sauce reheats really well over low heat — just give it a gentle stir as it warms through. If it thickens up, add a little water to loosen it back to the right consistency.

What do I serve this with?
This is lovely with vermicelli rice or plain steamed rice to soak up all that creamy yogurt sauce. And don't skip the toasted pine nuts — they add a wonderful crunch.

Is this recipe gluten-free?
Yes, it is — as long as you use a certified gluten-free plain flour or simply leave it out and use a little extra cornflour to thicken the yogurt sauce instead.

Do I have to cook the garlic first?
Not at all — this is actually one of those little personal choices that can change the whole character of the dish. My mum never fried her garlic; she would simply crush it raw and stir it straight into the yogurt sauce. That gives you a sharper, more pungent hit of garlic that a lot of people love. I prefer to sauté mine in olive oil first, which mellows it out and gives it a warmer, slightly sweeter flavour. Both ways are completely valid — it really just comes down to how you like your garlic!

Does it matter what yogurt I use?
It does make a difference, yes. I love using a thick, creamy full-fat yogurt — the kind with a good body to it. It gives the sauce a richer, more velvety result. If you use a thinner, more watery yogurt, the sauce will still work but it may take a little longer to thicken, so just be patient and keep stirring. The flour and cornflour help stabilise everything regardless, but starting with a good quality creamy yogurt really does give you the best result.