Kibbeh in Yogurt (No Machine)

Ingredients

Shell

• 1 cup fine bulgur
• 1/4 cup fine semolina
• 1/4 cup flour
• 200 g minced meat with a little fat
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp mixed spices (cardamom, cinnamon, cloves, nutmeg)
• 1 tbsp black pepper
• 1 tbsp salt
• 1 stock cube
• 1 onion, finely grated
• 1 tbsp vegetable oil

Filling

• About 400 g minced meat
• 1 onion, finely chopped
• 1/4 cup walnuts, finely chopped
• Salt
• Black pepper
• Mixed spices (1/2 tsp cinnamon, 1/4 tsp cloves and nutmeg, 1/4 tsp cardamom)
• 1/2 cup water with 2 tbsp vegetable oil

Yogurt (for about 20 kibbeh)

• 1 kg yogurt
• 1 1/2 tbsp cornstarch
• 1 tsp salt, or to suit the yogurt
• Coriander and garlic (optional)

Method

1. Soak the bulgur in boiling water for about half an hour, then blend in a food processor with the onion, meat and spices, adding water gradually until dough-like. Refrigerate half an hour, then shape and fill the kibbeh.
2. Filling: fry the meat with the onion and spices, adding the walnuts at the end.
3. Yogurt: stir the yogurt with the cornstarch while cold, then stir continuously over heat until it boils. Add the kibbeh; when they float to the surface they are done. Add coriander and garlic if you like.