Shishbarak
Though a part of Arab cuisine for centuries, the dish originated in pre-Islamic Persia where it was known as (joshpara ) which means "to boil". The Arabic name shishbarak is thought to be derived directly from this name. It was then replaced by the modern Persian name (gosh e-barreh), meaning "lamb's ear", then the Finno-Ugric peoples in western Siberia who were exposed to the dish by Iranian merchants in the Middle Ages gave it the name (pelnan) meaning "ear bread".
Shishbarak or shushbarak, also known as tatarbari in Iraq, is a traditional dumpling dish made in Syria, Iraq, Lebanon, Jordan, Hejaz, and Palestine which is similar to Italian ravioli. After being stuffed with ground beef or lamb and spices, thin wheat dough is cooked in yogurt and served hot in cooked yogurt.
It is an intriguing taste stemming from the intense flavor of , and then crowned with subtle aromas from the mint, cilantro and garlic. preparing this dish in goat plain yogurt yields a much richer and intense flavor than if cooked with regular cow plain yogurt. And both are lovely.