👨‍🍳 تعليمات

1. 1

   Rinse bulgur in cold water and drain well. In a large bowl, combine bulgur, 1/2 lb ground lamb, 1/2 finely chopped onion, allspice, cinnamon, 1 tsp salt, and 1/4 tsp black pepper. Knead with wet hands until a cohesive dough forms.

   💡 نصائح احترافية: Ensure the bulgur is well-drained to avoid a mushy kibbeh shell.
2. 2

   In a separate bowl, mix the remaining 1/2 lb ground lamb with the remaining 1/2 chopped onion, 1/2 tsp salt, and 1/4 tsp black pepper. Form this mixture into small meatballs (about 1 inch in diameter).

   💡 نصائح احترافية: Uniform size of meatballs will ensure even cooking.
3. 3

   Stuff each bulgur dough portion with a lamb meatball, shaping the kibbeh to fully enclose the meat. Set aside.

   💡 نصائح احترافية: Wet your hands frequently to prevent sticking.
4. 4

   In a large pot, whisk together the yogurt and cornstarch until smooth. Add the minced garlic and bring to a simmer over medium heat, stirring constantly, until the sauce thickens.

   💡 نصائح احترافية: Continuous stirring is crucial to prevent the yogurt from curdling.
5. 5

   Gently add the prepared kibbeh balls to the simmering yogurt sauce. Reduce heat to low, cover, and cook for 30-40 minutes, or until the kibbeh is cooked through and the sauce is creamy.

   💡 نصائح احترافية: Avoid vigorous boiling, which can break the kibbeh.
6. 6

   While the kibbeh is cooking, melt the butter in a small skillet. Add the toasted pine nuts and sauté until golden brown. Set aside.

7. 7

   Serve the kibbeh and yogurt sauce hot, garnished with the toasted pine nuts. It is traditionally served with plain white rice.

   💡 نصائح احترافية: Allow the dish to rest for a few minutes before serving for flavors to meld.