Shish barak.. very delicious in summer, especially when served chilled

1 kilo goat yogurt

2 cups water

Fresh coriander

Garlic

Pine nuts for garnish

The dough:

1 kilo flour

A pinch of salt

A pinch of sugar

1/4 cup oil

2 tablespoons powdered milk

Warm water as needed

The filling:

Finely minced meat

Chopped dried onion

Seven-spice blend

Salt

Oil

Mix the flour, salt, milk, oil, and sugar, then knead with warm water.
Set the dough aside to rest.
Meanwhile, prepare the filling. Fry the minced meat in a little oil.
When the meat has dried out a little, add the onion and stir.
Sprinkle in the spices and salt and stir. Leave the filling over low heat until cooked through.
When the filling has cooled and is ready to use, roll out the dough on a clean surface with a dusting of flour.
Cut the dough into small circles.
Place a little filling in each one.
Seal the dough and place the pieces on a tray until all the dough is used up.
Put the goat yogurt in a pot with the water and stir.
When the yogurt comes to a boil, add the dough pieces, stir gently, and leave them on the heat until the dough is cooked. It will not need more than 15 minutes.
Fry a little minced garlic and chopped coriander in a little oil, then add them to the pot, stir, and turn off the heat.
Garnish the shish barak with fried pine nuts and serve hot or cold.

The delicious shish barak recipe and method from the friend and cook of Shou Tabkhin El Yawm:

Click on Rina's name to visit her personal page on our site and see all her delicious recipes

#recipes# recipe# yogurt# goat_yogurt# shish_barak# shish_barak# dough# shou_tabkhin_el_yawm

How to Make Shish Barak

Prep checklist