To make the kibbeh dough:

• Start by making the flavor enhancer mix (kamouneh): In a bowl of food processor, add the cumin seeds, dried basil, dried marjoram, dried mint, pepper corns, allspice, edible rosebuds (if used), chili flakes (if used), bulgur and chopped onion. Pulse a few times and blend to end up with a mix of one texture.
  
• Using a sharp knife, cut the veal chunks into small cubes. Removing any fat and silver in the process. Place the meat in the freezer for 20 minutes, this will facilitate the grinding process. Using a food processor, grind the meat cubes to a paste like consistency. preferably in 2 batches or alternatively ask the butcher to grind the meat in his electric grinding machine, and then later you grind it using your food processor, this would be way more easy for you. Refrigerate.
  
• Put the 1 1/4 cups of bulgur in a large heatproof dish and pour 1 cup of boiling water. Give a quick stir and set aside for a minimum of 30 minutes, allowing the bulgur to hydrate and considerably swell. This is an important step.
• After 30 minutes knead the bulgur while gradually adding 1 cup of iced water. Knead with your hands for 20 minutes, the more you knead it, the better it will become. (watch the video tutorial to learn the technique of kneading). You will notice at this stage the bulgur has softened. Remove the meat from the refrigerator and add it to the bulgur, knead well until the mixture is fully integrated and the dough is soft and comes together in a cohesive ball. Add salt, and you may need to add a bit of more iced water, depending on the consistency of the mixture, watch the video tutorial to see the solidity. Now your kibbeh dough is ready. Refrigerate.
  

To make the filling (hashweh):

• Add 1/4 cup of oil to a skillet and place over medium heat. Sauté the pine nuts until it turns golden in color. Drain on paper towels and set aside.
• Using the same oil sauté the minced meat and cook over medium-high heat about seven to 10 minutes until the meat is browned and the juices have evaporated.
  
• Add the onions and cook for an additional 5 to 7 minutes over medium heat. Add the salt, sumac, allspice, white pepper and cayenne if used. Add the toasted pine nuts, mix well and set aside to completely cool down.

To put together:

• Dampen your hands with some ice water and grab a handful of the raw kibbeh (the size of an egg).
• Working with one portion at a time, dig in your finger to make a hole, and work around the hole by pressing your finger to create a thin wall. The wall should be to a thickness of 2mm on all sides (watch the video tutorial) and place 1 heaped teaspoon of the stuffing. Seal and shape the dough into an oval, add a touch of cold water if needed to keep it smooth with no pokes or openings. Set the kibbeh balls on an oven proof dish lined with parchment paper.
  
• Bake in a preheated oven to 200°C /400°F just for 15 minutes to help the kibbeh firm up a bit. You don’t need to brown the kibbeh, since they will be cooked further with yogurt. Remove from the oven and set aside to cool down.
  
• Now comes cooking the yogurt:
• Cook the yogurt: In a large heavy based pot, add the yogurt, egg and diluted cornstarch; whisk well to homogenize the mixture. Place over high heat, and continue whisking in one direction. The yogurt needs attention to avoid it from curdling; it is crucial to whisk the yogurt constantly.
  
• Dip the kibbeh balls in yogurt: Once the yogurt boils, in a clear way, gently add the kibbeh balls in batches. Reduce heat to medium- low and keep it simmering (uncovered) stirring gently every now and then with a wooden spoon to prevent kibbeh breakage. Cook for 15 minutes, allowing the flavors to mellow and develop together.
• Fry the garlic and cilantro. In a skillet melt butter and add the sunflower oil, the garlic and fresh cilantro. Cook over medium-low heat, and stir until fragrant, about 45 seconds. Add to the kibbeh bil laban pot and stir to homogenize. Cook for further 7 to 10 minures, allowing the flavors to mellow together.
  

To serve: Transfer to a large bowl or individual soup plates Cover leftovers when totally cooled down and refrigerate. You can eat it right away pipping hot, or at room temperature, but it tastes even great cold right from the fridge. Happy eating! Watch the detailed video tutorial above.

Storage: Refrigerate for up to 4 days.