Shish barak

Ingredients

Quantities for 5 servings.

• 400 g Flour
• 180 ml Water
• 400 g Lamb, minced
• 1 piece Onion
• 50 g Pine nuts
• 1 tsp Baharat
• 1 l Thick yoghurt
• 2 tbsp Cornflour
• 1 piece Egg
• 6 clove Garlic
• 2 tbsp Dried mint
• 50 g Ghee
• 300 g Rice, to serve
• to taste Salt and pepper

Method

1. Knead a stiff dough from the flour, water and salt and rest it forty minutes.
2. Fry the onion with the mince, baharat, salt and pepper, add the pine nuts and let it cool.
3. Roll the dough thin and cut four-centimetre rounds.
4. Shape half-moons around the filling and join the ends into a ring, like tortellini.
5. Bake the dumplings at 200 °C for twelve minutes, until golden.
6. Whisk the yoghurt with the starch, egg and salt and bring it to the boil, stirring without stopping in one direction.
7. Lower the dumplings into the sauce, cook ten minutes and pour over ghee with garlic and mint.