Bring some chicken stock to boil and drop the shusbarak until softened. Lift and set aside but be careful that they do not stick. Do not get rid of the excess stock/
In a sauce pan mix yogurt with corn starch using a hand blender until well incorporated. Turn on heat bring to boil.
It is important to use a stainless steel hand blender because you need to keep on blending until you see the first boil or else the yogurt will not come together.
Once the mixture boils turn off heat. Add 2/3 cup of the chicken stock and blend again.
Carefully add the shusubarak pieces and in using a wooden spoon so they don't break.
Once all pieces are in the yogurt mix, put on the heat again.
Meanwhile - cook onions and coriander in some vegetable oil until fragrant. Mix well so the garlic doesn't burn you want a nice color and flavor.
Add the garlic and coriander mix into the yogurt mix and serve as soon as it boils.
