Baked Kibbeh Cups with Muhammara

Wash the fine bulgur in a mesh-sieve under running cold water, transfer to a bowl and add enough cold water to cover the bulgur. Soak for 30 minutes.
To make the kibbeh mix: In a food processor put together the onion, mint leaves, cumin powder, freshly grated black pepper, cinnamon powder, paprika, bulgur and cayenne (if used), blend the mix well until creamy. Set aside.
Meantime, trim the fats and veins from the meat and cut to small chunks. Freeze for about 15 minutes, then, grind the meat using a food processor until the meat is soft and finely processed to a paste like consistency, or alternatively, you can ask your butcher to grind it for you. Season with salt and refrigerate directly.
Drain the bulgur and squeeze it with the palms of your hands, ridding from the excess liquid. Transfer to a flat tray and add the kibbeh mix and integrate with the bulgur using your hands. Remove the meat from the fridge and add it to the bulgur. Fill a bowl with ice cubes and water and keep it next to you. Dip your hands with the iced water a few times as you knead the bulgur and meat well together. Knead it as if you are kneading a dough, but beware don’t go heavy with water to avoid a mushy kibbeh; bulgur and meat should infuse well together and you should end up with a soft and a malleable dough ball that should hold its shape!

Heat oven to 450 °F /230°C and stem the red bell peppers, cut to quarters, seed and place on a baking sheet. Roast for 15- 20 minutes or until partially blackened on the outside. Remove the peppers from the oven and immediately seal them with a lid for 10 minutes, so their steam is trapped. This will loosen the skin, making it easier to peel them.
Line a rimmed baking sheet with parchment paper or silicon mat. Arrange the walnuts in a single layer on prepared baking sheet. Toast until fragrant, stirring occasionally, about 5 to 7 minutes, just to bring out their earthy flavor. Leave them to cool down completely.
Heat up your oil in a skillet over medium heat. Once the oil starts to shimmer, toss in the onion and cook until it goes soft. Remove from heat and set aside.
Place the walnuts in a food processor and pulse to considerably grind. Add the roasted peppers, breadcrumbs, cooked onion with its oil, cumin powder, coriander powder tahini red pepper flakes in the bowl of the food processor. Process until combined.
With the motor running, gradually add the pomegranate molasses and tahini until the mixture is smooth and homogenized. The ingredients are tested perfectly, but you can still play a bit around, taste and adjust your seasoning, spiciness and acidity to suit your liking.

Preheat oven to 200°C/400 F°. Place a rack in the center.
To put together: Melt 2 tablespoons of ghee in a saucepan over low heat. Remove from heat. Dip a pastry brush into the ghee and use it to lightly coat each muffin cup. Make sure you get the bottom, sides, and corners of the cup.
Divide the kibbeh into 20-25 balls or less if you are using large muffin tin. Take one ball at a time, and press the kibbeh ball into the muffin tin, use a cucumber to press the kibbeh shell into the bottom and slightly up the sides of the muffin tin; very gently press with moist fingers so that the kibbeh reaches the top of the cups. The walls and bottom of the kibbeh shell should be about 1/4 inch thick all the way around.
Place a small piece of parchment paper on top of each kibbeh cup and fill with beans, blind bake the kibbeh in the pre-heated oven 200°C /400 °F, for approximately 20 to 25 minutes.
Bake in the oven until the bottom and edges are brown and cooked through, it takes about 15 minutes. Watch closely so you don’t burn the Kibbeh shells. Remove from the oven and keep it to cool down comletely.