Shish barak preparation: On a soft and floured surface roll the balls of dough using the rolling pin in 1/2 cm of thickness

Using the shish barak cutter make small circles of dough

Fill each one with a proper amount of the filling

Seal the edges very well. Bring both corners of the filled dough together in order to make a proper form of shish barak dumpling.

Place all of the dumplings in a oven tray wiped with oil

Put the tray in the preheated oven until they dry

Dough preparation:
In a bowl, put the flour, salt, and oil

Add the water gradually while kneading until the dough is firm but pleiable (watch out while adding water as you might need more or less than a cup)

Cut the dough into balls and leave it to rest for approx 1/2 an hour

Stuffing preparation:

In a pan fry the onion with the gee until they become soft

Add the meat and mix them onions

Add the spices and salt; mix them until well cooked

Leave them to cool down

Yogurt preparation:

Strain the yogurt into a pot, add the dissolved cornflour with 1/2 cup of water, then mix on high speed using hand mixer until we have smooth yogurt

Add the rest of water and mix them well

On a high heat stir the yogurt constantly until boilling

For the fried garlic and coriander
In a pan add the ghee, the garlic and then the coriander; mix them until soft and light brown.
:add the shish barak and the salt and mix carefully

Let it boil for approx 1/2 an hour

Add the shallow fried garlic and coriander

Now leave it for 10 minutes on medium heat

For the fried garlic and coriander
In a pan add the ghee, the garlic and then the coriander; mix them until soft and light brown.

Place the shish barak in the serving plate immediately when well cooked
Serve with rice mujadara

The secret of the dish
Wipe the pot with ghee before cooking so that the dough doesn't stick with stirring constantly with a wooden spoon.