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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Put the chopped onion along with half of the garlic cloves (also chopped as shown) in a cooking pot with very little corn oil, add the ground beef, salt, pepper and cook until the meat is brown and the onions soft.
Separately boil water and partially cook the seashell pasta (Conchiglie) meaning plunge them in boiling water for 3 to 4 minutes then drain them and keep them aside.
Add the remaining garlic cloves (chopped) and the dried mint to the goat yogurt in a cooking pot and bring it to a boil while stirring with a whip then add the pasta and beef and continue cooking at low heat until the pasta is soft.
Add the remaining garlic cloves (chopped) and the dried mint to the goat yogurt in a cooking pot and bring it to a boil while stirring with a whip then add the pasta and beef and continue cooking at low heat until the pasta is soft.
That's it, this dish is inspired from the Lebanese "Shish barak", itself similar to Turkish and Armenian yogurt based preparations.
Bon Appétit!
