Shish Barak with Kishk Sauce

Prepare pastry by combining flour, yeast, salt, sugar and mix. Gradually add water and work the dough until smooth. Cover and allow to rest for 2 hours.

Meanwhile, prepare the filling by sauteing minced lamb, shallots in olive oil until meat is cooked. Add 1 cube MAGGI® Chicken Stock over the meat and stir in pine seeds. Cook for an additional 1-2 mins and remove from heat.

Divide dough into 4 pieces, working one piece of dough at a time. Roll dough to a 2 mm thick disc. Using a 4 cm cookie cutter, cut small disks from the dough, fill small discs with 1 teaspoon of the filling, fold dough over itself to seal the filling and shape into small dumplings. Arrange prepared dumplings on clean surface dusted with flour and repeat until all the dough and filling is used.

To prepare the sauce, saute garlic in olive oil until soft but not golden. Add water, kishk powder, dried mint, 1 cube MAGGI® Chicken Stock and stir over medium heat until smooth. Add coriander and reduce heat to medium-low.

Add prepared dumplings and simmer gently for 15 mins until sauce is slightly thickened and dumplings are cooked. Transfer to a deep serving dish and garnish with herbs as desired.