Kibbeh Labaniyeh

Ingredients

• 2 tsp Seven Spice
• 300 g Lamb Mince
• 120 g Fine Bulgur
• 1 pcs Onion
• 12 g Parsley
• 16 g Mint
• 0.5 tsp Cinnamon
• 0.75 tsp Black Pepper
• 2.5 tsp Kosher Salt
• 500 g Greek Yogurt
• 1 tbsp Cornstarch
• 1 pcs Egg
• 4 pcs Garlic
• 1 pcs Lemon
• 1.3333333333333333 tbsp Olive Oil
• 25 g Pine Nuts
• 430 ml Water

Method

1. Cover {fine_bulgur} with {water} and let it stand until tender and fully hydrated, then drain well and press out excess moisture so the kibbeh mixture stays tight.
2. In a food processor, pulse {onion}, {parsley}, half the {mint}, {lamb_mince}, drained {fine_bulgur}, {seven_spice}, {cinnamon}, {black_pepper}, and {kosher_salt} until very fine and tacky. Chill briefly so it firms and is easier to shape.
3. With damp hands, shape the chilled {lamb_mince} mixture into small torpedo dumplings, smoothing the surface so they cook evenly and hold together in the sauce.
4. Heat a small skillet over medium heat and toast {pine_nuts} with a pinch of {kosher_salt} for a few minutes, shaking often, until golden and fragrant. Tip out immediately so they do not darken further.
5. In a medium pot off the heat, whisk {greek_yogurt}, {cornstarch}, {egg}, {garlic}, and {water} until smooth. Set over low heat and stir constantly until lightly steaming and silky, then season with {kosher_salt} and a little {black_pepper}.
6. Slip the shaped kibbeh into the warm {greek_yogurt} sauce over low heat and poach gently until the dumplings are firm, the sauce coats the spoon, and the center reaches a safe temperature. Do not boil or the sauce may split.
7. Heat {olive_oil} in a small pan over medium heat, add the remaining {mint} and a little {garlic}, and stir for less than a minute until aromatic but not browned. This keeps the garlic sweet and the mint vivid.
8. Spoon the hot kibbeh and sauce into bowls, top with the mint oil and {pine_nuts}, then finish with {lemon} and a little {olive_oil} for brightness and sheen.