Kibbeh in Yogurt and Shishbarak for Freezing

Ingredients

• half a kilo Bulgur
• quarter kilo Ground lean meat (habra)
• mentioned Salt
• mentioned Black pepper
• mentioned Cumin
• mentioned Lemon zest
• mentioned Onion
• mentioned Walnuts
• mentioned Starch
• mentioned Flour (for shishbarak)
• mentioned Fresh cilantro (for the shishbarak filling)
• mentioned Garlic (for the shishbarak filling)
• mentioned in the recipe title and current information Yogurt
• water Water
• a little oil Oil
• half a spoonful of starch Cornstarch
• Eggplant
• Butter

Instructions

1. Soak the bulgur in a bowl of cold water, changing the water two or three times until the bulgur swells, then drain it.
2. Prepare the kibbeh filling in a pan over the heat by chopping the onion with the lean meat, salt, and pepper. Stir until the filling is cooked, then leave it to cool.
3. Combine the drained bulgur in a bowl with salt, black pepper, cumin seasoning, lemon zest, and onion, then grind it in a grinder until very smooth.
4. Add the lean meat to the ground bulgur in the grinder, then grind the mixture one or two more times until it has a paste-like consistency.
5. Fill the kibbeh shells by hand with the meat and walnut filling, then shape and seal them well.
6. Arrange the kibbeh pieces on a plate, cover, and place in the freezer until firm, then transfer to a suitable freezer bag or container.
7. Prepare the shishbarak dough in a bowl by mixing the flour with only salt and water. Knead until cohesive, then leave it to rest.
8. Prepare the shishbarak filling in a bowl by mixing the meat with salt, pepper, garlic, onion, and fresh cilantro, then mix well.
9. Roll out the shishbarak dough on the work surface, then cut into small circles.
10. Place the shishbarak filling inside each circle, then fold into a half-moon shape and seal the edges well.
11. Arrange the shishbarak pieces on a plate, then cover and freeze.