Kibbeh Laban

Instructions

1. 1
   In a large bowl, combine ground lamb, bulgur wheat, minced onion, allspice, cinnamon, black pepper, and salt. Mix well until the mixture is sticky and holds together.
2. 2
   Wet your hands with cold water and shape the mixture into elongated kibbeh (about 3 inches long).
3. 3
   Heat ghee in a large pan over medium-high heat and fry the kibbeh in batches until golden brown on all sides, approximately 3-4 minutes. Set aside on a paper towel.
4. 4
   In a large pot, whisk together yogurt, minced garlic, and cornstarch until smooth and well combined.
5. 5
   Heat the yogurt mixture over medium heat, stirring constantly to prevent curdling. Continue stirring until it reaches a gentle simmer.
6. 6
   Carefully add the fried kibbeh to the yogurt sauce and simmer gently for 15-20 minutes until the sauce thickens slightly.
7. 7
   In a small pan, heat ghee and toast the pine nuts until golden brown, then pour over the kibbeh laban.
8. 8
   Garnish with fresh mint and serve hot with rice or flatbread.