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To make the dough: mix the flour with the salt and add the water gradually, each time mixing it with the flour thoroughly until all the water absorbed.
Knead and turn the dough until you get a thick smooth consistency.
Cover it and set it aside to rest while you prepare the stuffing.
To make the staffing: quickly fry the onion using the butter or vegetable oil in a pan then add the minced meat with salt and pepper until it look brown.
Put it away from heat and let it cool.
Use the pasta machine to prepare the dough and set it to give you the thinnest dough.
Cut it with a 4 cm circle cutter
Taking one circle of dough at a time, spoon out a scant teaspoon of the stuffing onto the dough.
Pull the top end over the lower end and seal the semicircle with your thumb and index finger. Join the two ends of the semi-circular stuffed dough so as to obtain a round tortellini.
Put to dry on flour tray. And repeat the same method until you finish all the meat.
Let it dry until you prepare the soup.
To make the soup: heat the meat broth to boiling point.
In a bowl, mix the corn flour in two cups of the yoghurt and gradually add some of the broth while stirring slowly.
Add to the pot and repeat with the remaining yogurt, ladling some soup and mix it well before adding it to the pot.
Cook for ten minutes then add the shish barak a few at a time.
Cook another 20 minutes, stirring gently with a wooden spoon.
