Shoshbarak

filling:

350 g ground beef

½ onion

salt

peper

½ Tbs curcum

dough:

2 cups flour

1 cup milk

1 Tbs salt

sauce:

2 l of yogurt

2 Tbs of corn flour

½ lemon

1 garlic

Fry the onion until gold in color. Add the meat, mix well. When the meat changed color, add salt, pepper and curcum. Mix well until the meat is done.

In a big bowl mix together flour, milk and salt. Roll the pastry out and cut in small circles. Fill each circle with I tsp of meat mixture. Fold over in a half moon and bend sides inwards in the shape of a hat. Put them on a floured tray until all done.

In a big cooking pan put 2 l of yogurt. Mix slowly until starts boiling, add corn flour mixed with ½ cup of water. Slow the fire and mix. Gently add the pastry, cook until pastry is cooked.

Cut the garlic into small peaces. Fry it until gold in color. Then put inside yogurt and cook for 5 min.