Filling

• Chop the onion and fry in oil for approx. 5 minutes in a pan over medium heat until lightly coloured.
• Increase the heat and add the minced beef.
• Season to taste with salt, pepper and cinnamon.
• Add the pine nuts and fry briefly.
• Allow to cool.

Dough

• Mix all ingredients together and knead for 10 minutes until a smooth dough is formed.

Shish Barak Filling

• Roll out the dough and cut out the round shapes with a glass (diameter 5 - 6cm).
  
• Place about 1 - 1 1/2 tsp of the filling in the centre of the pastry case.
  
• Gently fold the dough over the filling and press the ends of the dough together.
  
• Take the closed "half moon" and wrap one side around your index finger to the other end and press the ends together. Done!
  

Yoghurt sauce

• Stir the starch together with the cold water.
• In a large saucepan, stir together the yoghurt and starch water with a whisk and heat, stirring, until it is just before boiling.
• Quickly turn the heat back up to medium and keep stirring.
• Season with salt, pepper and cinnamon and leave the sauce to bubble over a medium heat for 5 minutes - stirring with a wooden spoon.
• Now carefully add the tortellini one by one and continue stirring gently.
• Crush the garlic clove and add it to the sauce.
• Sprinkle the dried mint into the sauce and continue stirring.
• Season again with salt and pepper if necessary.
• After about 20 minutes, the Shish Barak are through.

You should also try the Lebanese bean stew.