Shish barak

Method 7 steps

1. 1

   Knead a stiff dough from the flour, water and salt and rest it forty minutes.

2. 2

   Fry the onion with the mince, baharat, salt and pepper, add the pine nuts and let it cool.

3. 3

   Roll the dough thin and cut four-centimetre rounds.

4. 4

   Shape half-moons around the filling and join the ends into a ring, like tortellini.

5. 5

   Bake the dumplings at 200 °C for twelve minutes, until golden.

6. 6

   Whisk the yoghurt with the starch, egg and salt and bring it to the boil, stirring without stopping in one direction.

7. 7

   Lower the dumplings into the sauce, cook ten minutes and pour over ghee with garlic and mint.