Syrian Shishbarak

Ingredients

• 3 cups (300 grams) flour
• 1/2 teaspoon salt
• 2 tablespoons oil
• 3/4 cup water
• 1 tablespoon ghee
• 1 large onion, finely chopped
• 300 grams ground meat
• pepper
• 1/2 head half a head of garlic
• 1/2 bunch half a bunch of cilantro
• 2 tablespoons cornstarch
• 1 1/2 kilograms yogurt
• 200 ml water
• salt
• 1 teaspoon ghee
• 1/2 tablespoon ghee
• pine nuts
• 2 onions
• 300 grams light fat
• mentioned to distinguish it from cilantro parsley
• 1 teaspoon additional small amount of ghee in the yogurt
• half a head in the filling and half a head for the topping whole head of garlic
• from the “magic cup”; mentioned as 200 ml water
• mentioned in the negative: “I do not want an egg” egg

Instructions

1. In a mixing bowl, combine 3 cups of flour with 1/2 teaspoon of salt and 2 tablespoons of oil.
2. In the mixing bowl, gradually add the water until a cohesive dough forms.
3. In the mixing bowl, knead the dough, then leave it to rest.
4. In a frying pan, heat 1 tablespoon of ghee.
5. In the frying pan, sauté the finely chopped large onion until it dries slightly.
6. In the frying pan, add 300 grams of ground meat with salt and pepper, and stir until cooked.
7. In the frying pan, add half a head of garlic and half a bunch of cilantro to the filling, then remove from the heat and let the filling cool.
8. On a work surface, roll the dough out very thinly.
9. On the work surface, cut the dough into very small circles using a glass, finjan (small coffee cup), or thimble, as mentioned in the instructions; then fill each piece and seal it in the shape of shishbarak.
10. In a pot, combine the yogurt with cornstarch, water, and salt.
11. In the pot, cook the yogurt mixture over high heat, stirring in one direction, until it boils and thickens.
12. In the pot, add 1 teaspoon of ghee to the yogurt while it cooks.
13. In the yogurt pot, add the filled shishbarak dumplings and let them come to two boils, as stated in the instructions.
14. In a small frying pan, toast the pine nuts with 1/2 tablespoon of ghee.
15. In the small frying pan, add half a head of garlic and half a bunch of cilantro for the garnish, and stir them with the pine nuts.
16. On a serving platter, pour over the shishbarak with the hot yogurt sauce, then distribute the garlic, cilantro, and pine nut mixture over the top.