For 6 people
- Flour: 300 g
- Baking powder: 1 teaspoon
- Milk: 200 ml
- Salt: 5 g
- Olive oil: 25 ml
- Beef or lamb: 300 g
- Finely chopped onions: 2
- Pine nuts: 50 g
- Olive oil: 37 ml
- Pepper: 1 teaspoon
- Paprika: ½ teaspoon
- Cinnamon: ½ teaspoon
- Salt: 1 teaspoon
- Yoghurt: 1.5 liter
- Corn starch diluted in 100 ml water: 30 g
- Sprig of fresh chopped coriander: 1
- Crushed garlic: 3 cloves
- Salt: ½ teaspoon
Put the flour, baking powder, salt and olive oil in the stainless steel bowl.
Fit the kneader and the lid. Run the appliance on speed 1.
Gradually add the milk, and knead for 10 minutes on speed 2 until you get a ball of dough.
Leave the dough to rest for 30 minutes in a bowl covered with a damp cloth.
Mince the meat using the mincer head fitted with the small-hole screen, on speed 3.
Fry the pine nuts until golden in a pan with 37 ml olive oil. Set aside.
Fry the onions and the minced meat in the same oil. Add the spices and cook for 10 minutes. Add the pine nuts and leave to cool.
Preheat the oven to 180°C. Sprinkle flour on the work surface.
Roll out the dough to ½ cm thick. Cut out circles of dough with a cup about 4 cm in diameter.
Place a teaspoon of filling in the middle of each circle.Fold each circle by pressing the edges so as to form small dumplings. Pinch the two ends of each dumpling and stick them with one another.
Place the shish baraks on a floured baking sheet. Cook for 10 to 15 minutes until the shish baraks are slightly golden.
In a pan, mix the yoghurt with diluted corn starch and salt.
Bring to a boil and leave to thicken for 25 to 30 min in a small boil, while stirring continuously with a wooden spoon.
Add the shish baraks, crushed garlic and chopped coriander and continue to cook over medium heat for 15 min. Serve hot with rice.
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