Ingredients

• 5 cups - yoghurt
• For stuffing :
• 100 gms - minced lamb
• 1.5 small onions, finely chopped
• 2 to 3 garlic cloves, finely chopped
• 1.5 tsp - baharat spice ((paprika, nutmeg, black peppercorns, coriander seeds, cloves, cumin, green cardamom seeds and cassia bark)
• A pinch of salt
• For the pastry :
• 100 gms - flour
• 1.5 cup - water
• A pinch of salt
• For the garnish :
• 80 gms - fresh coriander leaves, chopped
• 2 to 3 oz - butter

How to Make Shish Barak

• To make the pastry, mix the flour with water and little salt and knead until the dough is soft.
• Let it rest in the fridge, covered in plastic wrap for 30 mins.
• For the stuffing:
• Mix the minced meat, chopped onions, garlic, salt and baharat. Spice mixture together.
• Mix well until smooth.
• Preheat the oven to 190 C.
• Roll the pastry out flat and cut it in small round pieces.
• Fill each circle of pastry with a tablespoon of the meat mixture.
• Then pull up the sides of the pastry to cover the meat mixture stuffing.
• Put all the meat pies in a well-greased baking tray and bake them in a preheated oven for 5-7 mins.
• In the meantime, heat yoghurt on a gentle simmer and keep stirring until it is thickened (about 20 mins).
• Put the meat pies into the yoghurt and cook for 5 mins.
• In the meantime, melt the butter and add the chopped coriander.
• Serve the yoghurt and meat pies with the coriander and butter mixture on top.