👨‍🍳 Instructions

1. 1

   Prepare the kibbeh: Soak the fine bulgur wheat in cold water for 10 minutes, then drain thoroughly and squeeze out any excess water. In a bowl, combine the drained bulgur, ground meat, finely chopped onion, allspice, cinnamon, 1 tsp salt, and 0.5 tsp black pepper. Mix well with your hands until thoroughly combined. Divide the mixture into small balls (about 1-inch diameter) and flatten them slightly to create small discs or oval shapes. You can also form them into traditional kibbeh shapes if preferred.

2. 2

   Cook the kibbeh: Bring a pot of lightly salted water to a boil. Gently add the kibbeh dumplings and cook for about 8-10 minutes, or until they float to the surface and are cooked through. Remove the kibbeh with a slotted spoon and set aside. Reserve the cooking water.

3. 3

   Prepare the yogurt sauce: In a separate pot, whisk together the plain yogurt, cornstarch, and egg until smooth. Place over medium-low heat and stir continuously in one direction to prevent curdling. Gradually add 2 cups of the reserved kibbeh cooking water (or chicken broth if needed) to the yogurt mixture, stirring constantly. Continue to cook and stir until the sauce thickens and begins to bubble gently. Add the cooked kibbeh to the yogurt sauce and simmer for 15-20 minutes, allowing the flavors to meld.

4. 4

   Cook the rice: Rinse the basmati rice thoroughly. In a saucepan, melt the butter or ghee. Add the rice and sauté for 1-2 minutes. Add 3 cups of water and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and fluffy.

5. 5

   Toast the pine nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant. Be careful not to burn them.

6. 6

   Serve: Spoon the cooked rice onto serving plates. Ladle the kibbeh and yogurt sauce over the rice. Garnish with toasted pine nuts and a sprinkle of fresh parsley (optional).