For 4 people

  • To prepare the filling:
  • Vegetable oil: 1 tablespoon
  • Butter: 2 tablespoons
  • Lamb: 225 g
  • Finely chopped onion: 1
  • Roasted pine nuts: ½ cup
  • Pepper: 1 teaspoon
  • Powdered cinnamon: 1 teaspoon
  • Salt
  • Black pepper
  • To prepare the dough:
  • Flour: 2 cups
  • Baking soda: 1 teaspoon
  • Salt: a pinch
  • Vegetable oil: 2 tablespoons
  • Lukewarm water: 1 ¾ cups
  • To prepare the sauce:
  • Full fat yogurt: 8 cups
  • Corn starch: 4 tablespoons
  • Finely chopped onion: 1
  • Finely minced garlic: 10 cloves
  • Pepper: 1 teaspoon
  • Chicken stock: 1 cup
  • Fresh minced coriander: ½ cup


Mince the meat finely using the Moulinex Masterchef Gourmet head mincer.

Fry the chopped onion with oil and butter in a large pan until brown.

Add the minced meat and stir until cooked. Season with the spices and add the pine nuts.

To prepare the dough: put the ingredients in the Moulinex Masterchef Gourmet stainless steel bowl, mix them and knead until you get soft dough.

Cover the dough with plastic wrap and put aside for 30 minutes.

Roll out the dough to 3 mm thickness. Cut out the dough into little circles using a round cookie cutter.

Place ½ teaspoon of the meat stuffing on each circle of dough. Fold the edges to form a crescent then pinch the edges to seal so you get a cap shape.

To prepare the sauce: pour the yogurt in a large saucepan on medium heat and stir continuously.

Add 4 tablespoons of starch melted in a ¼ cup of cold water and the chicken stock. Keep stirring until yogurt is firm and heavy.

Fry the onion and garlic in a small frying pan until brown then add the coriander.

Pour the mixture on the yogurt and cook for 10 minutes.

Put the Shish Barak in the yogurt sauce and simmer for 15 minutes. Serve hot or at room temperature, beside rice or alone.

This recipe can be made with