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Shish barak (tortellini in yoghurt sauce)

Serves: 4
Ingredients
For the Dough:
Flour 3 cup
Salt 1 tsp
Milk 1 ½ cup
Egg, beaten, for brushing 1
For the Filling:
Cooked minced beef with chopped onion and seasoned with salt and pepper
For the yogurt sauce:
Yoghurt 2 cup
Cornstarch 1 tbsp
Egg whites 2
For the cilantro sauce
Clarified butter (ghee) 1 tbsp
Cilantro leaves, finely chopped ½ bunch
Mint leaves, finely chopped ¼ bunch
Pine nuts, toasted
Method
Preheat oven to 170 degrees celsius.
Knead flour and salt with milk on medium speed until soft and pliable. Rest dough for 15 minutes.
Roll out on a smooth floured surface into a rectangle. Roll it into a flat pasta machine, adjusting it on lowest speed and widest thickness.
Repeat rolling into the machine, decreasing thickness by a degree or two each time, to have the required thickness of half centimetre (keep dough and machine floured).
Transfer rolled dough on a flat smooth surface, cut into rounds using a round cookie cutter.
Brush edges with eggs, place a small teaspoon of filling on one half of each round, fold over to seal into half a circle.
Fold back around your finger and turn down the edge to form a tortellini.
Arrange into lightly oiled baking tray. Bake for 15 minutes or until golden.
Heat yoghurt in a saucepan over medium heat, whisk in cornstarch and egg whites until well combined.
Reduce heat and let simmer for 7 minutes or until slightly thickened (without boiling). Add tortellini and cook for 10 minutes.
Heat clarified butter in a skillet, add garlic and stir until softened, add cilantro and mint, stir for 2 minutes, remove from heat.
Serve Shish Barak with yoghurt sauce in a bowl and garnish with cilantro sauce and toasted pine nuts.