Shish Barak Using Puff Pastry

Ingredients For The Filling

puff pastry500g Minced meat1 tablespoon of pomegranate molassesPine nutsSalt&pepper1 teaspoon of seven spice1 diced Onion

Steps

Cook off the minced meat till brown then add onions & pine nuts and cook till onions are soft.add the pomegranate molasses , 7 spice. Salt & pepper. Cook that off all together for a few minutes. Taste & adjust salt then leave aside to cool.Cut out small circles out of the puff pastry sheet using a tea cup or a small cookie cutter.Place 1 teaspoon of meat filling in the centre/middle and fold in half. (Use water to stick it together if needed )Press edges together then bring both corners together to obtain a dumpling/ hat shape .

Ingredients For The Yogurt Sauce You Will Need

2 litre of goats yogurt ( green bottle )1 tablespoon of dried mint2 whole head of garlic cloves crushedfresh bunch of coriander blitzed or chopped Finley3 tablespoons of cornfloursalt

Steps

Pour the yogurt into a deep pot .In the same bottle of yogurt, put the cornflour and fill HALF the bottle with water.Give it a good shake and pour that into the yogurt and mix till it reaches boil whilst stirring every few seconds .Add Shish barak once the yogurt is boiling .Leave to boil for about 10 min.In a separate pan melt around 4 heaped table spoons of ghee butter and fry off the garlic and coriander for about 2-3 minutes. At the end, add in the dried mint and fry all together for a few more seconds.Pour that into the yogurt.Leave everything to simmer until shish barak are cooked.Place into bowls to set and serve with rice / mjadra .