Kibbeh in Tahini Lemon Sauce (Kebbeh Arnabieh)

Rinse the bulgur in a few changes of cold water, then squeeze it dry with your hands. Put it in a food processor with the finely ground meat, grated onion, allspice, cinnamon, salt and pepper. Pulse, adding ice water a tablespoon at a time, until the mixture becomes a smooth, slightly sticky paste that holds together rather than crumbling. Cover and chill for 30 minutes while you make the filling.

• 300 g fine bulgur
• 350 g ground beef or lamb
• 1 small grated onion
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1 tsp salt
• 1/4 tsp black pepper
• as needed ice water

✅ Done when: the mixture is smooth, deep reddish-brown and holds together like a soft, pliable paste, not grainy

Melt the butter in a skillet over medium heat, add the chopped onion and cook until soft. Add the ground meat and cook, breaking it up with a spoon, until no longer pink and fully cooked through. Stir in the pine nuts, allspice, cinnamon, salt and pepper and cook 2 more minutes until the nuts turn golden. Spread the filling on a plate and let it cool completely, as warm filling will make the shells fall apart when you shape them.

• 1 tbsp butter or ghee
• 1 small chopped onion
• 150 g ground meat
• 50 g pine nuts or walnuts
• 1/2 tsp allspice
• 1/4 tsp cinnamon
• to taste salt and pepper

✅ Done when: the meat is fully cooked through, the nuts are golden, and the filling is cool to the touch