- 6 cups yoghurt or 1.5 kg
- 1 egg yolk beaten
- 2 tablespoons corn flour dissolved in egg yolk and and ½ cup or 125 ml water
- 2 cloves garlic crushed
- 0.5 cup coriander leaves finely chopped
- 2 cubes MAGGI Chicken Stock
- 0.5 teaspoon white ground pepper
- 500 g ready-made shish barak
Shish Barak with Yoghurt
INGREDIENTS
Shish Barak with Yoghurt with
Shish Barak with Yoghurt with 
- 6 cups yoghurt or 1.5 kg
- 1 egg yolk beaten
- 2 tablespoons corn flour dissolved in egg yolk and and ½ cup or 125 ml water
- 2 cloves garlic crushed
- 0.5 cup coriander leaves finely chopped
- 2 cubes MAGGI Chicken Stock
- 0.5 teaspoon white ground pepper
- 500 g ready-made shish barak
NUTRITIONAL INFORMATION
Shish Barak with Yoghurt with
Shish Barak with Yoghurt with
- Energy 481 (Kcal)
- Protein 21 (g)
- Carbohydrate 58 (g)
- Total Fat 19 (g)
HOW TO PREPARE
Shish Barak with Yoghurt with
Shish Barak with Yoghurt with
1
Place the yoghurt in a large saucepan and add the MAGGI Chicken Stock cubes with the corn flour. Stir the ingredients well until thoroughly mixed.
2
Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.
3
Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.
4
Meanwhile, bake the shish barak in hot oven until they have a golden color.
5
Gently add the shish barak to the yoghurt sauce and serve.
REVIEWS
Shish Barak with Yoghurt with
