- The preparation time is forty minutes, the cooking time is twenty minutes, enough for four people:

 - Ingredients of the shishprek dough: water for kneading.  Half a teaspoon of salt.  A cup of flour.

 - Ingredients for the shishprek filling: Half a teaspoon of salt.  A small onion, cut into very small cubes.  A pinch of cinnamon.  A tablespoon of vegetable oil.  Three hundred grams of beef.  Buttermilk ingredients: 1 teaspoon of salt.  2 cloves of crushed garlic.  A tablespoon of cornstarch.  Three quarters of a cup of water.  A kilogram of sheep's milk (sheep's milk).

 - Ingredients of the coriander mixture: 2 cloves of crushed garlic.  Five tablespoons of vegetable oil.  A cup of coarsely chopped coriander.  A small spoon of hot chili.

Mix the dough ingredients together.  Preparing the shishbarak filling: put a medium-deep frying pan on a medium heat, put vegetable oil in it and heat it, then fry the onions and add the meat, then add salt and cinnamon to the meat and stir it until its water dries up and is cooked.  Spread the shishbarak dough with a rolling pin on a surface sprinkled with flour until it becomes very thin, then cut the dough into small circles with a cup of coffee.  Put a small amount of filling at the end of the shishbarak, then close the shishbarak, like the method of sealing the katayef, then take the sides of the piece and join them together to make the shishbrak look like a cap.

 - Bring a suitable baking tray and spread it with a small amount of oil, then bake it in the oven at a medium temperature of 180 ° C until the dough is browned, then take it out of the oven and leave it aside to rest.  Preparing the yogurt: put a medium-depth saucepan over a medium heat, put all the milk ingredients on the fire, and continue stirring the milk without stopping in the same direction until it begins to boil, then reduce the temperature and leave it on the stove for ten minutes (without covering the pot).

 Prepare the coriander mixture: put a medium-depth frying pan on a medium heat, put the oil in it and heat it, then add the ingredients of the coriander mixture and stir it until the coriander melts, then remove it from the heat.  Pour the yogurt into a suitable serving dish, then put the hot shishbrakes in the yogurt, then put the coriander on the top of the plate.

 - The preparation time is sixty minutes, the cooking time is sixty minutes, which is enough for eight people,

 -Filling ingredients: salt, to taste.  Two teaspoons of finely chopped parsley.  Two tablespoons of olive oil.  A teaspoon of crushed garlic.  Half a kilo of minced meat kofta.  Half a teaspoon of ground spices (1 teaspoon of black pepper, paprika, cinnamon, cardamom, and nutmeg).  1 teaspoon of vinegar.  Onion cut into very small cubes.

 * Dough ingredients: a cup and a quarter of milk.  Two teaspoons of salt.  Three cups of sifted flour.  Two small spoons of olive oil.  Buttermilk ingredients: a tablespoon of cornstarch.  Salt, to taste-.  A kilogram of cow's milk or sheep's milk.  Four cups of chicken broth or meat broth.

 Ingredients for the sauce: 1 tablespoon of dried mint.  Two tablespoons of olive oil.  A tablespoon of crushed garlic.

- Knead the dough ingredients together well and leave the dough in a bowl and cover it with a plastic wrap for one hour to rest.  Put the filling ingredients in a mixing bowl and mix well.  Divide the dough into pieces and spread the pieces on a floured surface by means of a rolling pin until they become thin, then cut them into small circles with a cup of coffee.

 - Put an amount of the filling in the middle of the chip, close it, then join the edges and paste them together.  Put the pieces on a tray, then put a deep frying pan on a medium heat, put abundant oil in it and heat it, then fry the shishbrik pieces in hot oil and remove them from the oil when they become golden in color and put them on kitchen paper to get rid of the excess oil.

 - Put a deep saucepan on a medium heat and put the milk with starch in the saucepan and stir it well, then add the broth and stir it constantly in the same direction until it starts to boil, then put the chisel pieces quietly in the boiling milk while stirring it, then reduce the heat to quiet and leave the milk on the fire without cover  Pot for thirty minutes.

 Put a medium-deep frying pan on a medium heat, put an amount of olive oil in it and heat it up (olive oil heats up very quickly), then fry the garlic in the oil.  Put the shishbrak in a serving dish and put the garlic mixture on top, then decorate it with dry mint and serve hot.