Gluten Free Shish Barak

Total Time: 45 minutes
Gluten Free
Wheat Free
Soy Free
Nut Free
Gluten Free Shish Barak

Photo by GFBF

My mom makes this Lebanese yogurt soup once a year when the whole family is together. She makes it with meat-filled dumplings, though, which I can’t eat. So I made up some gluten free shish barak using baked meatballs in place of the dumplings.



  • 1 lb. ground lamb or ground beef
  • 1/4 green bell pepper, minced
  • 1 onion, minced
  • 1 tsp. ground cumin
  • 1 egg



  1. For meatballs: Heat oven to 420 degrees Fahrenheit.
  2. Mix together all meatball ingredients.
  3. Roll into 1-inch balls and place on a baking sheet.
  4. Bake for 15 minutes.
  5. For the broth: Place the yogurt in a saucepan. Beat with a fork until smooth.
  6. Add water and stir. Set aside.
  7. Mix rice and egg. Add to yogurt, along with salt and mint, to taste.
  8. Cook over medium heat, stirring constantly in one direction only with wooden spoon, being careful not to let it scorch. Bring to a boil.
  9. Turn down heat and cook 15 to 20 minutes, stirring occasionally.
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