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Kebbeh bil Laban

Serves: 5
Ingredients
Outer Shells:
Fine bulgur wheat 400 gms
Ground lean beef or lamb 600 gms
Red onion 100 gms
Mixed spices 5 gms
Mixed herbs 5 gms
Water 50 ml
Cumin 10 gms
Black pepper 5 gms
Salt 15 gms
Stuffing:
Minced lamb 400 gms
Onions 100 gms
Pine nuts 40 gms
Oil 75 ml
Mixed spices 5 gms
Cinnamon powder 5 gms
White Pepper 5 gms
Yoghurt Sauce:
Yoghurt 1kg
Butter 70 gms
Minced garlic 50 gms
Cornflour 20 gms
Rice 75 gms
Fresh mint, finely chopped 100 gms
Eggs 2
Salt 5 gms
Method
For outer shells:
1. Place bulgur in bowl, cover with cold water and let it stand for 15 mins. Drain and squeeze in hands to soften.
2. Place the meat in food processor and mince to fine paste.
3. Add bulgur and remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
For stuffing:
4. Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
5. Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centres using your thumb, and place a rounded teaspoon of the stuffing in it.
5. Stir into boiling yoghurt the rest of the ingredients for sauce. Add kibbeh balls one by one (don't stir). Cook for 10 minutes over medium heat.
7. Fry garlic and fresh mint till fragrant. Add to kibbeh mixture.
8. Cook for 3 minutes. Serve hot.