Sheesh

In a mixing bowl, mix flour, 1 teaspoon salt, and vegetable oil until the mixture becomes crumbly like a cake mix.

Gradually add water and knead well until a smooth, round dough forms.

Cover the dough and let it rest for 30 minutes.

Cut the rested dough into equal round parts. Roll out each part with a rolling pin and then cut into smaller rounds using a cookie cutter or a small cup.

In a pan, fully cook the ground meat with diced onions, salt, black pepper, and allspice until the meat is browned and cooked through.

Take each small dough round and fill it with approximately a teaspoon of the cooked meat mixture.

Fold the sides of the dough over the meat, then fold again around to form a hat shape.

Place the formed sheesh barak pieces on a cookie sheet.

Bake the sheesh barak in a 250 degree oven just until they are set.

In a pot, mix the plain yogurt with corn starch and a little cold water.

Cook the yogurt mixture on high heat with constant stirring until it boils.

Add some salt to the yogurt sauce if needed. If the yogurt is too thick, add a little more water.

Add the baked sheesh barak to the boiling yogurt sauce. Let it boil on low heat for 20 minutes.

In a separate small pan, fry the crushed garlic with a little oil until golden in color.

Optionally, you may fry fresh cut cilantro with the garlic.

Add the fried garlic (and optional cilantro) to the pot with the yogurt and sheesh barak.

Serve hot, optionally with white rice on the side.