Shish Barak with Goat Yogurt

Ingredients

• Goat's milk
• Salt
• Chopped fresh coriander (or dried mint)
• Crushed garlic
• The dough:
• 2 cups flour
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 cup warm milk
• The filling:
• Ground meat
• Finely chopped onion
• Spices (cinnamon and allspice, or black pepper)
• Vegetable oil
• Note:
• Cow's milk can also be used, with two tablespoons of cornstarch added for every 2 kilos of milk. Stir them together cold before placing on the heat, then stir constantly until the milk boils so it does not split (turn into lumps) if not stirred. Unlike goat's milk, which does not need stirring or starch
• Also from Alisar's delicious recipes, here is Spinach Pies
• Yogurt Fatteh with Ground Meat is also one of the tastiest yogurt recipes

Method

1. Mix the dough ingredients and begin adding the warm milk gradually, kneading until you obtain a cohesive, soft dough.
2. Let it rest for about 15 minutes — there is no need to leave it longer because it contains no yeast.
   Timers: 15 min
3. Prepare the filling beforehand: in a pan put the onion with a little oil and sauté until it softens.
4. Add the meat and cook until done.
5. Finally add salt and spices, stir and remove the filling from the heat.
6. Let the filling cool.
7. Roll out the dough on a clean surface, cut it into circles, then fill and close them into trabeesh shapes (first close the dough into a half-moon, then pinch and roll the edges under so they stick together).
8. Put the goat yogurt in a pot on the stove with salt. Briefly bake the filled shish barak dough in the oven for just a few minutes without browning it (only to dry or set the outer layer).
9. When the yogurt boils, add the dough pieces and let them boil together for about 10 minutes.
   Timers: 10 min
10. Finally mix crushed garlic with chopped cilantro or dried mint and add it over the shish barak, wait one minute then turn off the heat.
11. Serve the shish barak in bowls and let it cool.
12. Elissar Rajab
13. Also from Elissar’s delicious recipes, see: Spinach Pastries