Kibbeh Bil Laban Bulgur Meatballs in Yogurt Sauce

Place the fine bulgur in a bowl, cover with hot water, and let it soak for 10-15 minutes until softened. Drain any excess water thoroughly, squeezing gently if needed.

In a large bowl, combine the soaked bulgur, ground lamb, grated onion, allspice, cinnamon, salt, and pepper. Knead well with your hands for several minutes until the mixture is cohesive and smooth. Form the mixture into small, walnut-sized meatballs.

Heat olive oil in a large non-stick pot or deep skillet over medium-high heat. Gently brown the kibbeh meatballs on all sides until lightly golden. You don't need to cook them through, just achieve some color. Remove and set aside.

In a separate bowl, whisk together the yogurt, cornstarch, and egg until smooth. Pour this mixture into the same pot (or a clean one if preferred). Gradually add the water or broth while continuing to whisk.

Place the pot over medium-low heat and stir constantly with a whisk or wooden spoon, always in one direction, until the sauce thickens and comes to a gentle simmer (do not boil vigorously, or it will curdle). This usually takes 10-15 minutes. Once simmering, carefully add the browned kibbeh meatballs back into the yogurt sauce.

Reduce heat to low, cover, and let the kibbeh simmer gently in the sauce for 15-20 minutes, or until the meatballs are cooked through and have absorbed some of the yogurt's flavor.

While the kibbeh simmers, prepare the garlic-mint topping. In a small pan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the dried mint and cook for another 15 seconds. Remove from heat.

Serve the Kibbeh Bil Laban hot, garnished generously with the fragrant garlic-mint butter. It pairs wonderfully with rice or pita bread.