Ingredients:

:Yogurt Mixture

1 kg yogurt

1/4 cup water

2 tablespoons cornstarch

a pinch of crushed garlic

dried mint

salt

Dough:

1 1/2 cups flour

1/4 cup warm water or as needed

Filling:

200 g ground meat

1 dried onion, finely chopped

1 teaspoon pine nuts

pinch of chopped parsley

seven-spice

cinnamon

black pepper

salt

vegetable oil

Method of preparation:

Mix the dough ingredients well and knead thoroughly, then let it rest for about half an hour and continue with the filling...

In the meantime, prepare the filling: sauté the onion in a little vegetable oil until it softens; add the meat and spices, parsley, and pine nuts, and cook until the meat is done. Let the filling cool before using.

Roll the dough on a clean surface and cut into small circles with a cutter or any circular tool available (or a cup).

Stuff each circle with a little filling, seal into a half-moon shape, then roll to form a small hat and achieve the final berk (dumpling) shape as shown in the picture.

Place the Shish Barak on a baking tray greased with olive oil, brush lightly with more oil, and bake in the oven until cooked.

In the meantime, whisk the yogurt with cornstarch, water, and salt, and place in a pot over heat, stirring until it boils.

Add the crushed garlic and a pinch of dried mint, and let the yogurt boil for another 5 minutes...

Pour the yogurt over the Shish Barak in bowls and let it cool, or serve hot.

A recipe and method for Shish Barak with yogurt from a friend and chef on Shoutabkin Today:

Hana Moussa Nehme

Click the name to visit her page on our site and discover her delicious recipes

Shish Barak Without Meat

For more yogurt-based dishes, see Kibbeh with yogurt at this link: Kibbeh with Yogurt

#Healthy_Eating_And_Here# Recipes# Recipe# Shish_Barak# Barak# Dough# Yogurt# Shoutabkin_Today

Shish Barak with Yogurt

Prep checklist

Cooking notes