Kibbeh in Yogurt Sauce

Instructions

1. 1

   Rinse the bulgur wheat under cold water and let it soak for about 20 minutes. Drain well.

2. 2

   In a large bowl, combine the ground beef, soaked bulgur, finely chopped onion, salt, allspice, and black pepper. Mix well until all ingredients are thoroughly combined.

3. 3

   Shape the mixture into small oval-shaped balls or patties.

4. 4

   In a large skillet, heat the olive oil over medium heat. Add the kibbeh balls and cook until they are browned on all sides. Remove from the skillet and set aside.

5. 5

   In a separate pot, heat the plain yogurt over low heat, stirring constantly to prevent curdling.

6. 6

   Once the yogurt is warm, gently add the cooked kibbeh balls to the yogurt sauce.

7. 7

   Allow the kibbeh to simmer in the yogurt sauce for about 10-15 minutes, ensuring they are heated through.

8. 8

   In a small pan, toast the pine nuts until golden brown.

9. 9

   Serve the kibbeh in yogurt sauce hot, garnished with toasted pine nuts and fresh mint.