Ingredients

• 2 cups fine bulgur wheat
• 500 grams ground lamb or beef
• 1 onion, finely chopped
• 1 teaspoon allspice
• Salt and pepper to taste
• 1 cup plain yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Fresh mint leaves for garnish

Instructions

1. Start by soaking the bulgur wheat in warm water for about 30 minutes until softened, then drain well.
2. In a large bowl, mix the soaked bulgur, ground meat, chopped onion, allspice, salt, and pepper. Knead well until you have a smooth mixture.
3. Shape the mixture into small oval patties or balls.
4. In a large pot, bring water to a boil. Add the kibbeh and cook for about 15 minutes until they float to the surface. Remove the kibbeh and set aside.
5. In a separate bowl, whisk together the yogurt, tahini, and lemon juice until smooth.
6. In a serving pot, combine the cooked kibbeh with the yogurt mixture and heat gently. Do not boil to prevent curdling.
7. Serve warm, garnished with fresh mint leaves.