Shishbarak

Combine all the dough ingredients and knead for at least 10 minutes until a smooth, elastic dough forms. Cover it well and let it rest for at least 30 minutes.

To prepare the filling: Heat olive oil in a pan and sauté the onions until softened. Add the ground meat and stir constantly. Add the spices and continue stirring, then remove the mixture from heat and let it cool completely

To prepare the yogcornstarch, and water in a cold bowl. Then cook the mixture over heat, stirring continuously until it boils. If the yogurt curdles, blend it in a mixer before adding the Shishbarak dumplings.urt sauce: Mix the yogurt, milk,

Sprinkle flour on a clean surface and roll the dough with a rolling pin until it’s thin. Cut the dough into small circles, place the filling in the center, then fold and pinch the edges together to form the traditional Shishbarak shape

Arrange the Shishbarak in a baking dish and bake in a preheated oven at 180°C for 5-10 minutes, just enough for the dumplings to dry out slightly before adding them to the yogurt sauce.

While the yogurt sauce is boiling, carefully add the Shishbarak dumplings to the yogurt. Let them simmer gently, stirring occasionally for 15-20 minutes until the dumplings are fully cooked.

Serve the Shishbarak with a garlic and coriander or mint sauté, as desired, and garnish with fried pine nuts.