Shish Barak
To make the dough:
Mix 1 ½ cups of all purpose flour with ¾ cup warm water,1/8 teaspoon salt,1 tablespoon corn oil and 1/8 teaspoon white vinegar. Knead until you have nice smooth and elastic dough. Divide in half, Place in oiled bowl, cover and let rest for 2 hours.

To make the Filling:
Sautee one medium onion (finely chopped) in 1 tablespoons oil, until translusent.Add 300 grams ground beef or lamb and sauté until the meat is browned. Add spices (1/4 teaspoon each of ground black pepper, cinnamon, cardamom, all spice, 7 spice mix and ½ teaspoon of salt. Justify the seasoning and let the filling cool completely.
Take one half of the rested dough and roll on a well floured counter until you get a 13 inch circle or it becomes 23 mm thick ..Cut 5 cm circles using a cookie cutter or a Turkish coffee small cup. Fill with about half teaspoon of the meat filling and 2 toasted pinenuts.Lay the shish Barak on a cookie sheet lined with parchment paper .Repeat with rolling, cutting and filling until you finish the dough. You can refrigerate the leftover meat filling for another use. Bake in the centre of a preheated 400 F (200 C) oven, for 810 minutes or until the bottom of the pasta starts to turn golden in color.
To make the Yogurt sauce:
Blend 750 grams full fat plain yogurt with 1 cup vegetable or beef broth, 1 ½ teaspoon corn starch, 1/4 teaspoon salt, 1 egg white, blend until frothy. Turn on the stove burner to medium high heat and stir continuously until the sauce thickens and starts boiling. Add the shish Barak and stir very gently .Add ¼1/2 cup boiling water to thin the sauce out. Simmer on low heat for 15 minutes or until the pasta is cooked to al dente.Heat 1 tablespoon butter and 1 tablespoon oil over medium heat, Sautee 3 mashed garlic cloves until golden and add them to the shishbarak at the last moment before serving.
Serve shish Barak hot or at room temperature garnished with dried mint leaves.
sahteen