Kibbeh Labaniyeh

Pour 250 ml of boiling water over the bulgur and let it sit for 30 minutes. Cut the beef for the shells into cubes, chill in the freezer for 20 minutes, then grind it into a paste-like consistency.

For the kamouneh, blend half the onion, cumin, dried basil, dried marjoram, dried mint, black pepper, allspice and 30 g of bulgur in a food processor.

Knead the soaked bulgur together with the shell meat, the kamouneh and 0.5 tsp salt, gradually adding 250 ml cold water, until the mixture is smooth and even; chill it.

Toast the pine nuts in 60 ml sunflower oil until golden and set aside. In the same pan, fry the filling meat for 7–10 minutes, add the remaining onion and cook for another 5–7 minutes. Season with 0.5 tsp salt, sumac, allspice and white pepper, stir the nuts back in, and let the filling cool completely.

With wet hands dipped in cold water, shape the meat shell into ovals: hollow out a thin wall inside, spoon in about a teaspoon of filling, pinch the opening tightly to seal, and place the kibbeh on a parchment-lined baking sheet.

Bake the kibbeh for 15 minutes in an oven preheated to 200 °C, just enough to set them. In a saucepan, whisk together the plain yogurt, egg, cornstarch and 500 ml water. Heat over high heat, stirring constantly in one direction, until the sauce comes to a boil.

Carefully lower the kibbeh into the boiling yogurt sauce, reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring very gently from time to time.

For the finishing touch, melt the butter with the olive oil, add the garlic and fresh cilantro, and warm through for about 45 seconds. Pour this mixture into the saucepan and simmer for another 7–10 minutes; adjust the salt to taste if needed, and serve hot.