| Recipe |
Cuisine |
Preparation Time |
Cooking Time |
|
| Shish Barak with Yoghurt |
Lebanese |
10 |
15 |
Hide |
| |
| Serves for 5 Persons |
| |
| Ingredients |
| 6 cups yoghurt or 1½ kg |
| 1 egg yolk, beaten |
| 2 tablespoons corn flour, dissolved in the egg yolk and ½ cup or 125ml of water |
| 2 cloves garlic, crushed |
| ½ cup coriander leaves, finely chopped |
| 2 cubes Chicken Bouillon |
| |
| How to cook |
| 1. Place the yoghurt in a large saucepan and add the Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed. |
| 2. Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction. |
| 3. Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes. |
| 4. Meanwhile, bake the shish barak in hot oven until they have a golden color. |
| 5. Gently add the shish barak to the yoghurt sauce and serve. |
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