WIN with The AM Show and Anchor by sharing your Taste of Home

  • 11/10/2021
  • Sponsored by - Anchor
Anchor Butter.
Anchor Butter. Photo credit: Supplied

Whether it's the memory of making Nana's Kalakand together, the smell of Mum's famous cheese scones baking or the stories told over pancakes on a Sunday morning. For Kiwis, it's these special moments that give us the feeling of home - however we choose to define it.

Partnering with The AM Show, Anchor wants to hear about YOUR taste of home. Share a memory of food or a recipe that gives you the feeling of home, tell us why it's special to you, and you'll go in the draw to WIN a year's worth of Anchor products for you and your family!

By entering into this Anchor promotion, you agree to all of these terms and conditions.

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Kalakand. Photo credit: Supplied

Aziz shared his 'Taste of Home' recipe that reminds him or his Mum's famous cooking on The AM Show, to recreate it follow the recipe below.

Aziz's Shish Barak Recipe


For the filling:

  • 1 pound ground lamb
  • 1 clove garlic, finely minced
  • 1/2 teaspoon ground cumin
  • 1 tablespoon harissa
  • 2 tablespoons chopped fresh cilantro

For the dough and the dressing/sauce:

  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 3/4 cup hot water
  • 4 tablespoons Anchor Butter
  • 1 teaspoon dried mint
  • 1/2 teaspoon Aleppo pepper, optional
  • 1 cup thick Anchor Protein+ unsweetened yogurt
  • 1/4 cup toasted pine nuts


For the filling:

  1. Make the filling by mixing and kneading the ground lamb with the rest of the filling ingredients.
  2. Mix well and leave refrigerated for at least a couple hours (best overnight). 

For the pastry and dressing:

  1. To make the pastry, place the flour in a bowl and make a well in the middle. 
  2. Add the salt, olive oil, and water into the well. Using a fork, beat the flour into the dough, switching to kneading with your hands once the dough thickens. 
  3. Knead the dough until smooth and elastic. 
  4. Wrap in plastic wrap and rest for 20 minutes.
  5. To make the dumplings, roll 1/4 of the dough out on a flat surface. 
  6. Roll out to around 15mm thin, then cut into circles (I usually use a cup). 
  7. Place a small spoon full of lamb filling in the center of the dough and fold into a crescent moon shape pinching hard all around the edge to seal. 
  8. Pinch together the two tips and place on a lightly-floured surface.

To cook:

  1. Bring a pot of salted water to a boil. 
  2. In a skillet, melt the butter with the dried mint (and Aleppo pepper if using). 
  3. When the water boils, fill a large serving bowl with a ladleful of the cooking water to warm the bowl.
  4. Swish the water around and dump all but about 1/4 cup. 
  5. Whisk the yogurt in the water, thinning it out and warming it. 
  6. Boil the dumplings in the water; once they float to the top, let them bob for 3 to 4 minutes, then place them in the warm bowl with the yogurt. 
  7. Swirl to coat and then drizzle the butter all over and sprinkle the pine nuts on top. 

Serve and eat!

This article was created for Anchor.