Shushbarak 500g

Instructions

1. Boil 2 cups of water in a pot and add a little bit of salt and black pepper (or as desired).
2. Add the Shushbarak and boil for 5 minutes or until cooked.

Yogurt Sauce:

1. Add 1kg of yogurt to a pot, add 1 tablespoon of cornstarch dissolved in water and 1/4 tablespoon of salt and black pepper (or as desired).
2. Stir constantly over low heat until the mixture boils.
3. After it boils, fry 5-7 cloves of minced garlic with 2 tablespoons of finely chopped coriander and finely chopped mint.
4. Add the Shushbarak and the sautéed garlic, coriander, and mint to the pot of yogurt and stir for one minute.
5. Serve it with toasted pine nuts and parsley.​