2 cups Flour
1/2 teaspoon Yeast
6 cups of yogurt
2.5 tablespoon Starch
300g Soft minced meat
Small onion
A tablespoon of parsley
400g Chicken breast
1 tablespoon of salt
A pinch of black pepper
sprinkle of cinnamon powder
1 Small onion
1 Bay leaf
5 Parsley stems
6 Garlic cloves
20 g Butter

Cut the chicken breasts, place them in a pot and cover with water. Put it on the fire and remove the excess liquids.
Add seasoning to the chicken pieces and leave on low heat for 20 minutes until cooked.
Mix the chopped small onion and fine parsley with the soft meat, then add salt, spices, fine cinnamon and mix.
Put the flour in a deep bowl, add salt, yeast, then water. Knead until the dough is soft and clingy, then cover and leave for about half an hour.
Roll out the dough with a rolling pin and cut it with a clip or a small cup. Then it is stuffed with meat and folded together to form a semi-circle, then wrapped to take the shape of a tarbush.
Grease a tray with oil, place the stuffed dough and put it in the oven for about 7 minutes.
Dissolve the starch with a little water and then add it to the yogurt. Stir, add salt, then strain in a pot.
Place it on the fire and stir until it boils, then add the Shish Barak and chicken pieces.
Finally crush the garlic and put it with the butter in a frying pan on the stove.
put the content from the frying pan over the entire plate. Serve hot.