Shish barak

It's been really hectic at work the past week or so, been coming home late every evening, working weekends, stress, and most importantly, not having time to cook anything or even write on the blog.
I left work on time today and decided to walk home. I love walking home after work, it takes me 40min door to door. On my way home this evening, I stopped by Green Valley on Upper Berkeley St. to buy some ingredients for today's dish, Shish barak.
Shish barak can be a very easy, simple and quick dish to make, especially if you buy the actual shish barak already made and frozen. Shish barak is similar to the italian tortellini but filled with minced meat and spices.

It takes less than 1 hour to make the Shish barak dish, and you will need the following ingredients:

• Yoghurt (1Kg) (In London, you need to buy special yoghurt that is suitable for cooking, there are many turkish brands in the grocery shops that you can chose from)
• Frozen shish barak (20 in a pack)
• Coriander
• Garlic (5 cloves)
• Salt
• 1 egg

Pour the yoghurt into a pot, add some water to it and 1 egg. Stir on the hob slowly with a whisk until the yoghurt starts to boil. Meanwhile, bake the shish barak in the oven for 15min until they turn slightly golden in colour. Add it to the yoghurt, mix it and turn the flame off. In a separate pot, fry the crushed garlic, and the chopped coriander, and add it to the mix of yoghurt and shish barak. A pinch of salt, and that's it, done!

Some people like to have this dish with rice, I personally don't, but you can always make rice on the side and serve it with the Shish barak. It's also quite tricky getting the yoghurt we get in London to bind together when cooked, and that's the reason the egg is needed as it acts as a binder and gives the yoghurt a consistent texture.