Creamy yoghurt pasta with minced topping

an absolute classic of Lebanese cuisine is definitely shishbarak. These are dumplings filled with minced meat and pine nuts in a creamy yoghurt sauce with mint and lots of garlic. To cook it faithfully, the small dumplings have to be filled and made by hand. Unfortunately, you can’t buy them like this. To my mother’s chagrin, we always wanted this elaborate dish as children (and still do) – until one day I came up with a little shortcut. If you deconstruct shishbarak, you get this creamy yoghurt pasta with a delicious mince topping.