The dough (around 60 small Shish Barak)
- 1 1/4 cup flour
- 1/2 cup water
- 200 g minced meat
- 1 medium onion, chopped
- 2 tbsp. veg. oil
- 1/2 tsp 7 spices
- 1/2 tsp cinnamon
- 1 tbsp. sumac
- Salt to taste
- 1000 g yogurt
- 2 tbsp. corn flour
- 1 cup mint leaves, chopped
- 5 garlic cloves, minced
- 1 tbsp. oil
- 1 tbsp. butter
- Pine nuts
- Mix all the dough ingredients together. Form a ball and with a cling film and a towel. Let it rest for around 1-2 hrs.
- Meanwhile, sauté the onions with 2 tbsp. of olive oil.
- Add the minced meat, keep on cooking until the meat turns brown.
- Add the spices, and keep aside until it cools down.
- When the dough is ready, turn out onto a lightly floured surface and gently knead 1 or 2 times before using. Flatten the dough and cut into small disks.
- Place the meat into each of the pieces of dough and fold it in the middle, then join the two extremities together (to get a hat like Shish Barak).
- Place the shish barak for around 20 minutes in the preheated oven until they turn golden brown.
- Meanwhile prepare the yogurt, by blending it using a hand blender.
- Mix the corn flour with a bit of water, add it to the yogurt and mix well over medium heat, until the yogurt thickens (custard consistency).
- In a small pan, heat oil, sauté chopped mint & garlic for few seconds. Add them to the yogurt.
- Sauté pine nuts with a bit of butter in another pan and set aside.
- Pour the yogurt into bowls or dishes, and add the shish barak, top it with sautéed pine nuts.
- The shish barak can be served with or without vermicelli rice.