Shish Barak

Ingredients

• 2 kg yogurt
• 600 g finely ground meat, 20% fat
• 100 g or 7 tablespoons cornstarch
• 40 g pine nuts, for garnish
• 1 cup milk
• 1 cup cooking cream
• 1 bunch fresh coriander
• 1 tablespoon fresh garlic, finely crushed
• 1 1/2 teaspoons salt
• 1/2 tablespoon all-purpose spice blend
• 1 tablespoon black pepper
• 3 cups flour
• 1 cup water
• 1/2 cup milk
• 1 teaspoon salt
• 1 tablespoon Mazola oil
• 4 tablespoons coriander
• 1 finjan, for garnish pine nuts

Instructions

1. In a pot, mix the yogurt with the starch, milk, cooking cream, and salt until the starch dissolves completely.
2. In a frying pan, sauté the crushed garlic with a little oil until softened, then add the fresh coriander and immediately remove the pan from the heat so that the coriander remains green.
3. In a bowl, mix the finely ground meat with the garlic, coriander, salt, spice blend, and black pepper until well combined.
4. In a dough bowl, mix the flour with the water, milk, salt, and oil, and knead until a firm, slightly dry dough forms.
5. Roll out the dough on a floured surface, then cut it into circles using a cup or cutter.
6. Fill each circle with some of the meat, then seal and shape it into Shish Barak dumplings.
7. Arrange the filled pieces in an oiled baking tray.
8. Place the tray on the middle rack of the oven until the pieces are lightly browned.
9. Place the yogurt pot over medium heat, stirring continuously until it boils and thickens slightly.
10. Drop the baked Shish Barak pieces into the boiling yogurt and cook until done.
11. Add the garlic and coriander mixture to the yogurt pot after the Shish Barak is cooked.
12. Serve the Shish Barak hot on a serving platter; it may be garnished with pine nuts.