Nof Atamna Ismaeel’s Shishbarak filled with spinach and arugula

For the Dumplings:


250g flour

150 ml water

10 ml olive oil

½ teaspoon salt


1 onion, chopped

¼ cup olive oil

Rocket bundle

2 cups finely chopped spinach

Pinch dry chili


black pepper


For the Soup:

1 liter of yogurt

1 and a half cups of water

2 tablespoons flour

Teaspoon of salt

4 cloves garlic, crushed

6 mint sprigs


For the garnish:

Confit cherry tomato, garlic confit, fresh oregano leaves, toasted pine nuts and olive oil



Place all dough ingredients in the mixer bowl and knead about five minutes until the dough is smooth. Transfer the dough to floured bowl and cover with plastic wrap, rest of fifteen minutes.

Heat a wide frying pan and add the olive oil and onion and sauté until browned. Add the chopped arugula and spinach and stir-fry for about three minutes. Season with salt, pepper and chili. Transfer the mixture to a strainer and squeeze to get rid of the liquids.

Flour the work surface and roll out half the dough. Cut into circles with a diameter of 4cm, put a bit of the filling and pinch the edges for a semi-circle. Hold the ends of the semicircle and bring them closer to each other and tighten pinch. Arrange the dumplings in a baking tray and place in oven preheated to 220 degrees for 5 min. the dumplings need to dry a little but not brown.

Put the yogurt and salt water pot flour and stir with a whisk the flour’s fully dissolved. Place the pot over high heat and stir slowly and constantly until it bubbles. It is important not to stop the mixing until it boils otherwise the yogurt will break and curdle. When the yogurt is boiling put the dumplings in and stir, cook for about twenty minutes on low heat. The last five minutes of cooking , add the mint sprigs and crushed garlic. Remove the mint springs and serve with tomatoes and garlic confit, pine nuts and fresh oregano leafs.