Kibbeh

Place the burgul in a large mixing bowl and add water. Wash the grain well with your hands. Let it sit for a few minutes or up to an hour to absorb the water, then strain out excess water, leaving a small amount.

Add salt, pepper, paprika, dried mint, and cumin to the burgul. Mix thoroughly to ensure the grain is well-flavored.

Grate one onion and add it to the burgul mixture. Blend it together really well.

Chop 2 onions. Heat 2 tablespoons of olive oil in a deep fry pan over high heat. Add the pine nuts and slivered almonds and mix gently while on the stove. Simmer for 2-3 minutes.

Remove the nuts from the pan, leaving the oil. Add the sheep or lamb mince to the pan and break it down with a wooden spoon until cooked through. Add the chopped onions and continue to mix until the onions are cooked.

Add ½ teaspoon of salt and pepper to the mince mixture. Simmer until the onion is cooked through. Remove from heat and set aside.

Crush the soaked burgul mixture with your hands until it has a smooth consistency. Add a few sprinkles of water and mix again.

Add the ground sheep or lamb meat to the burgul mixture. Squash it down with your hands until there are no visible burgul grains left.

Fill a small bowl with water. Take a portion of the kibbeh mixture and roll it into a ball.

Using your index finger, make a hole in the center of the ball. Swipe your finger in a curve while turning the ball to create a cone-like shape with a thin border, forming a pocket.

Add the prepared mince and nut filling into the pocket. Close the top by molding a point on the other end.

Heat olive oil in a small deep pot. Shallow fry the kibbeh balls, being careful not to overcrowd the pot. Fry for a couple of minutes, gently turning each one until cooked through.

Drizzle olive oil onto the bottom of a medium-sized deep baking tray.

Take a portion of the kibbeh mixture and flatten it into the bottom of the tray using your hands.

Add scoops of the mince filling mixture on top of the meat layer, spreading it evenly with the back of a tablespoon. Leave a small border around the edges.

Take portions of the kibbeh mixture, flatten them in your hand, and add them to the top, covering the mince filling and edges completely.

Gently slice through the layers to pre-score square portions. Add a tablespoon of olive oil over the top. Bake uncovered in an oven at 200°C (392°F) for 10 minutes.

In a small sauce dish, combine plain yogurt with a sprinkle of dried mint, salt, and crushed garlic.