Shish Barak

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Butter - 2 tablespoons
• Chicken broth - 4 cups
• Yogurt - 2 cups
• Ground nutmeg - 1/4 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• All - purpose flour - 2 cups
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Ground beef - 500 grams

Instructions

1. In a bowl, combine the ground beef, chopped onion, minced garlic, salt, black pepper, cinnamon, and nutmeg. Mix well.
2. In a separate bowl, combine the flour and salt. Gradually add water and knead until a smooth dough forms.
3. Roll out the dough on a floured surface and cut into small circles using a cookie cutter or a glass.
4. Place a small amount of the meat mixture in the center of each dough circle. Fold the dough over the filling and seal the edges by pressing with a fork.
5. In a large pot, bring the chicken broth to a boil. Add the dumplings and cook for about 15-20 minutes, or until they float to the surface.
6. In a separate saucepan, melt the butter over medium heat. Add the yogurt and stir until well combined.
7. Reduce the heat to low and add the cooked dumplings to the yogurt sauce. Stir gently to coat the dumplings with the sauce.
8. Cook for an additional 5 minutes, or until the sauce is heated through.
9. Serve the Shish Barak hot, garnished with fresh parsley. Season with salt and pepper to taste.