Shish Barak (Meat Dumplings in Yogurt)

Ingredients

Dough

• 2 cups flour
• 1/2 tsp salt
• About 3/4 cup warm water for kneading

Filling

• 250 g finely minced meat
• 1 onion, finely chopped
• Salt
• Black pepper
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp cardamom
• 1 tsp stock powder
• Pine nuts

Yogurt

• 1 kg yogurt
• 2 tbsp cornstarch
• 2 tbsp olive oil

Topping

• Coriander
• 1/2 head of garlic, crushed
• Olive oil
• Fried pine nuts

Method

1. Knead the flour and salt, adding the water little by little until the dough comes together. Cover with a plastic bag and rest for half an hour.
2. Filling: fry the onion, add the meat and spices and cook through. Add the raw pine nuts and let it cool completely.
3. Roll out the dough and cut circles with a coffee cup. Place a little filling on each, seal well like a half-moon, then bring the two ends together to form a little cap. Repeat until done.
4. Yogurt: dissolve the cornstarch in the olive oil and add to the yogurt in a pot. Stir, then turn on the heat and keep stirring without stopping until it boils.
5. Add the dumplings one by one while stirring and let them boil for a minute or two.
6. Fry the coriander and garlic in olive oil and pour over the yogurt with the fried pine nuts.

Notes

If the yogurt gets too thick, you can add a cup of boiling water; it will not split.