We recommend that you boil Ziyad Jameed before adding hot meat broth in order to have a consistently smooth mixture.

If you want to use Ziyad brand yogurt with Ziyad Jameed we recommend that you mix the yogurt with the Jameed first, then while stirring bring to a boil. hot meat broth can then be added to have a consistently smooth mixture. 

Dough: 2 cups of all purpose flour 1 cup milk a dash of salt 1/4 cup of flour for kneading purposes 

Filling: 1 lb. coarsely ground beef or lamb. 2 cups finely chopped onions 3 tablespoons of Ziyad brand pure butter ghee ¼ cup Ziyad brand pine nuts 1/2 tablespoon of allspice 1/2 teaspoon cinnamon) 1 tablespoon salt ¼ cup finely chopped parsley Jameed 2 packages of Ziyad Jameed (each one 500 gram) 2 cups of Ziyad brand yogurt 2 cups of water 2 cloves garlic (mashed) 2 teaspoons ground coriander 4 tablespoons sultan extra virgin olive oil 

Directions 

Sift flour and salt into a mixing bowl, add milk ¼ cup at a time and knead mixture into dough. Wetting your hands with water will help knead the dough without it sticking to your hands. 

Once you have combined all ingredients to form a ball of dough, place dough back in bowl and place bowl in the refrigerator for 30 minutes. 

In a deep frying pan put 1 tablespoon butter ghee and pine nuts, fry under medium heat until golden brown. Once brown set aside. Fry onions in same pan using the remaining butter ghee until onions are well cooked. 

Add the ground meat, allspice, cinnamon, salt and parsley while stirring on medium heat for 15 minutes or until meat mixture is fully cooked. Add browned pine nuts to mixture and set aside meat mixture for filling. 

Cut dough into four pieces, roll out one dough piece on a floured surface until you reach a 1/8 inch thickness. Use plenty of flour to help the dough from sticking to the surface. Use a 1 inch circle cutter to cut out dough circles if you do not have a cutter you can use the opening of a small glass. Use all remaining dough in the same manner. 

After preparing the dough circles fill each circle with meat mixture and roll it up to form half moon shape (Shishbarak) by sealing the ends together. 

Place Shishbaraks on a greased baking pan and bake for 15 minutes in a 350 degree oven. 

Mix Ziyad Jameed with Ziyad yogurt in a large sauce pan and boil for 15 minutes under medium heat. Remember to keep stirring while boiling to keep from clumping.

Add water to the above mentioned mixture and stir gently. heat under medium heat for an additonal 15 – 20 minutes 8- add baked Shishbarak to the hot Jameed one by one. 9- fry garlic and coriander in olive oil and add them to the Shishbarak so as to enjoy delicious taste. 

Serve it with white rice.