Beyond Meat Shish Barak

Normally made with lamb, I thought I'd give it a go with Beyond Meat instead. I've never made dumplings using a tortellini technique, so it was a bit daunting, but in the end, this is one of the best things I ever made. I think I'll take on some other tortellini recipes...

Beyond Meat Shish Barak

Source: Chef Tariq | Serves: 4 | Time: 40 min

Changes: used ground Beyond Meat; used vegan butter



1 lb Beyond Meat sausage, minced up to resemble ground meat

½ tsp cumin

¾ tsp salt

1 tbsp chili paste (shatta)

2 tbsp cilantro


1 cup whole wheat flour

1 tbsp EVO

¾ cup water (add 1/4 cup at a time. My dough ended up being too wet so I had to add flour)

Pinch of salt


½ cup warm water

4 tbsp vegan butter, melted

1 cup Greek yogurt

½ tsp crushed red pepper

¼ cup pine nuts, for garnish



Mix all ingredients together and set aside in the refrigerator.


Mix the flour and salt together. Add the olive oil and water and make into a dough. On a floured surface roll out the dough to about a quarter of an inch thick.

Using a 3-3.5 inch cookie cutter cut several pieces of dough. Fill each circle with about a teaspoon of filling. Fold over, moistening the edge of the dough, making half moon shapes. Pinch the two ends together making a tortellini shape.

Bring three quarts of water to a boil, add the dumplings and cook gently for about 20 minutes until dumplings begin to float. Mine floated much sooner. Maybe because my dough was thicker? Maybe because I used Beyond Meat and not lamb?


Add half a cup of water to a warmed bowl. Add the butter to the water, then add the yogurt. Stir in the dumplings. Add crushed red pepper.

Toast the pine nuts until golden brown in a pan using a drop of olive oil. Sprinkle with the pine nuts. Serve immediately.

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