Kebbeh bil laban (kibbeh bi laban)

Instructions

1. Rinse the bulgur, drain it and knead it with the meat, salt and spices until you have a smooth dough.
2. Fry the chopped onion in the oil for 5 minutes, add the minced meat and brown it for 5 minutes, crumbling it as it cooks.
3. Shape oval dumplings from the bulgur dough, make a small hole in each to slip in the meat filling, then seal them.
4. In a saucepan, whisk the yoghurt with the flour, the egg and 1 litre of cold water until you have a smooth sauce.
5. Bring the sauce to a simmer, stirring constantly, then add the dumplings with the chopped mint.
6. Cook over low heat for 30 minutes without boiling hard, stirring gently so the yoghurt doesn't split.
7. Check that the dumplings are cooked, adjust the salt and serve with white rice.