To make from-scratch the dumpling dough: Place the flour in a large bowl and add the salt; pour in the milk and stir with a spatula. Once the mixture starts to come together use your hands to knead until the dough forms a ball of one texture. Transfer the dough to a floured work surface and knead for 3 minutes or until the dough is firm and bounces back when you press it with your finger. If it sticks to the surface, flour the work surface lightly and continue kneading. Transfer to a clean bowl, cover with clingfilm and let it rest for 30 minutes.

To make the meat filling, (hashweh): To a large skillet, sauté the minced lamb and cook over medium heat until well browned, for about 7 to 8 minutes. Add the sunflower oil, onions, salt, and black pepper. Stir to combine, reduce heat to very low and cover up. Simmer about 5-7 minutes until the onion wilts and the liquid in the skillet has dried out. Set aside to cool down completely before using!

To form the shish barak dumplings: On a lightly floured surface, roll out your dough using a rolling pin to a thickness of (1/8 inch/ 1/2 cm). With a cookie cutter, cut the dough into 2-inch rounds, spacing the rounds as close together as possible. Place 1 leveled teaspoon of the filling into the center of each round. Fold the dough over to form a halfmoon, then draw the two corners together and press tightly to seal. Gather and re-roll the scraps, and repeat with the remaining dough.

Bake the shisk barak dumplings: Transfer the dumplings to a greased oven sheet, leaving some space between each piece. Bake in a preheated oven to 400°F /200°C until the shish barak dumplings are slightly browned with a delectable crispy exterior. Remove from the oven, transfer the dumplings to a bowl.

Cook the yogurt: In a large heavy based pot, add the yogurt, egg and diluted cornstarch; whisk well to homogenize the mixture. Place over high heat, and continue whisking in one direction. The yogurt needs attention to avoid it from curdling; it is crucial to whisk the yogurt constantly.

Dip the shish barak dumplings in yogurt: Once the yogurt boils, in a clear way, gently add the baked dumplings one at a time. Reduce heat to medium- low and keep it simmering (uncovered) stirring gently every now and then with a wooden spoon to prevent dumpling breakage. Cook for 20 to 25 minutes, allowing the flavors to mellow and develop together.

Fry the garlic and cilantro. In a skillet melt butter and add the sunflower oil, the garlic and fresh cilantro. Cook over medium-low heat, and stir until fragrant, about 45 seconds. Add to the shish barak pot and stir to homogenize. They’ll perfume your shish barak with a delectable scent.

To serve: Transfer to a large bowl or individual soup plates. Serve warm or at room temperature. Cover leftovers when totally cooled down and refrigerate. Happy Eating. Watch the detailed video tutorial above.