For the dough: Mix the flour and the salt in the bowl. Add the oil and the water and knead well for about 5 minutes until it is smooth and malleable. If you feel it is a bit dry, wet your fingertips with little water and continue kneading. Cover with a kitchen towel and let rest for 30 minutes.

Combine the ingredients of the filling in the bowl.

Divide the dough into 4 pieces. Roll each piece into a 30 cm long rope. Cover the ropes with a towel while making the tortellini. Cut one roll into 2 cm pieces. Hold one piece between your fingertips and stretch it into a 6 cm round. Place 1 teaspoonful of the filling in the centre of the round, fold it till the ends meet forming a half-moon and pinch the ends to completely close. Now fold both ends to make a tortellini. Repeat procedure.

Heat the oil in the medium pot over high heat. Gently drop the shesh barak in 4 to 5 batches and deep fry over moderate to high heat for about 5 minutes or until golden brown in colour. Remove with a slotted spoon and drain on kitchen paper.

For the yoghurt: Whisk the yoghurt, the water, the egg white, the corn starch, the drained rice and the salt in the large pot. Cook the yoghurt over moderate to high heat; whisking all the time and always in the same direction to keep yoghurt from curdling, for about 20 minutes or until it boils once.

Heat the butter in the frying pan over moderate heat and sauté the garlic for one minute. Stir garlic into the yoghurt and cook over moderately low heat for another 2 minutes. Sprinkle with the crushed dried mint and serve hot.

Serving: add some cooked yoghurt and some shesh barak into a soup plate and eat hot.