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Shish Barak with Yoghurt
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Not included in this recipe
Fish
Crustaceans
Ingredients
Servings
-
5 Portions
+
Yogurt
6 cups Yogurt
Beaten egg yolk
1 large Beaten egg yolk
Corn flour
2 tablespoons Corn flour
Water
1/2 cup Water
Garlic, finely chopped
2 Cloves Garlic, finely chopped
Coriander leaves, chopped
1/2 cup Coriander leaves, chopped
Maggi® Chicken Bouillon
2 cubes Maggi® Chicken Stock
White Pepper
1/2 teaspoon White Pepper
ready-made shish barak
500 grams ready-made shish barak
Shish Barak with Yoghurt
Nutri value
| Carbohydrates | 114.33 g |
| Energy | 267.62 kcal |
| Fat | 22.56 g |
| Protein | 48.15 g |
| Fiber | 4.81 g |
| Sodium | 966.41 g |
| Sugar | 14.64 g |
Instructions
5 Steps
15'
Total
5'Preparation
15'Cooking
0'Waiting
Step by step
1 of 5
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Step 1
Place the yoghurt in a large saucepan and add the MAGGI®Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed.
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2 of 5
0'
Step 2
Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.
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3 of 5
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Step 3
Add the crushed garlic and coriander. Leave the sauce to simmer while the saucepan is uncovered for 10 mins.
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4 of 5
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Step 4
Meanwhile, bake the shish barak in the hot oven until it becomes a golden color.
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5 of 5
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Step 5
Gently add the shish barak to the yoghurt sauce and serve.
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Shish Barak with Yoghurt
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