شيشبرك باللبن

We strain the milk using a sieve.

We add cornstarch, egg, and salt to the strained milk.

We add 3 cups of water to the mixture.

We stir the mixture well while cold, then place it on high heat, stirring continuously until it boils.

We add the frozen shishbarak to the boiling milk

We lower the heat to medium and stir every two minutes for 10 minutes until cooked.

We fry the coriander and garlic in ghee.

We add the coriander and garlic mixture to the shishbarak.

We garnish the shishbarak with toasted pine nuts.