Shish Barak with Yogurt

Ingredients

• Yogurt mixture:
• 1 kg yogurt
• 1/4 cup water
• 2 tablespoons cornstarch
• 1 clove crushed garlic
• dried mint
• salt
• Dough:
• 1 and 1/2 cups flour
• 1/4 cup warm water, or as needed
• a pinch of salt
• a pinch of yeast
• Filling:
• 200 g ground meat
• 1 dry onion, chopped
• 1 teaspoon pine nuts
• a sprinkle of chopped parsley
• a pinch of seven-spice mix
• a pinch of cinnamon
• a pinch of black pepper
• vegetable oil

Method

1. Mix the dough ingredients well and knead thoroughly, then let it rest for about half an hour and continue with the filling...
2. 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.
3. Roll the dough on a clean surface and cut into small circles with a cutter or any circular tool available (or a cup).
4. 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.
5. Place the Shish Barak on a baking tray greased with olive oil, brush lightly with more oil, and bake in the oven until cooked.
6. In the meantime, whisk the yogurt with cornstarch, water, and salt, and place in a pot over heat, stirring until it boils.
7. Add the crushed garlic and a pinch of dried mint, and let the yogurt boil for another 5 minutes...
   Timers: 5 min
8. Pour the yogurt over the Shish Barak in bowls and let it cool, or serve hot.