Kibbe Arras

Cut the Lamb mince, Bulgur, Pine nuts, Allspice ground into portions and prepare a marinade from the spices, acid and oil in the recipe.

Mix well with the marinade and leave for at least 30 minutes, and for meat — longer.

Heat a grill, pan or oven to a high temperature.

Cook the pieces until golden brown, turning so they cook evenly.

Let the finished dish rest for a few minutes so the juices redistribute.

Serve with herbs, sauce, rice, bread or salad according to the tradition of the dish.