كبة لبنية شامية

Wash 4 cups of fine bulgur, then drain and add 4 cups of water, leaving it to soak until it softens.

Once the bulgur absorbs all the water, add two medium-sized onions and 400 grams of minced veal without fat.

Use a meat grinder on speed 4, grinding the mixture first with a coarse plate, then with a fine plate.

Add salt, pepper, and cumin to the kibbeh dough according to taste

Knead the dough thoroughly to ensure the kibbeh balls won't open during cooking in yogurt.

Add 3 teaspoons of cornstarch to the dough

If the dough is sticky, gradually add small amounts of fine bulgur until it reaches the desired consistency.

Prepare a bowl of cold water mixed with cornstarch to help shape the kibbeh.

Shape the dough into small balls, fill them with stuffing, and seal them tightly.

Pierce the kibbeh balls with a toothpick to prevent them from breaking during cooking.

Prepare 2 kilos of yogurt by adding 4 tablespoons of starch and salt to taste, then dilute it by adding water. (The amount of water is half the amount of yogurt) and you can add an egg at this stage

Place the yogurt mixture over high heat, stirring constantly, until it begins to boil.

Add the kibbeh balls to the boiling yogurt, then reduce the heat to medium and cook for 10 minutes.

To prepare the kibbeh filling, mix a quarter kilo of meat with a quarter kilo of fat with chopped walnuts and mix well.