Baked Kibbeh Cups with Muhammara

Rinse the fine bulgur in a fine-mesh sieve under cold running water. Transfer it to a bowl and add enough cold water to cover. Let it soak for 30 minutes.
To make the kibbeh mixture: Place the onion, mint leaves, cumin, freshly ground black pepper, cinnamon, paprika, bulgur, and cayenne pepper (if using) in a food processor. Process until the mixture is smooth and creamy. Set aside.
Meanwhile, trim any fat and sinew from the meat, then cut it into small chunks. Freeze for about 15 minutes, then process the meat in a food processor until it is soft and finely ground, with a paste-like consistency. Alternatively, ask your butcher to grind the meat for you. Season with salt and refrigerate immediately.
Drain the bulgur and squeeze it between the palms of your hands to remove any excess liquid. Transfer it to a large, shallow tray, add the kibbeh mixture, and combine them thoroughly using your hands. Remove the meat from the refrigerator and add it to the bulgur mixture.
Fill a bowl with ice water and keep it beside you. Dip your hands into the ice water occasionally as you knead the bulgur and meat together. Knead as you would a dough, making sure the ingredients are thoroughly incorporated. Be careful not to add too much water, as this can make the kibbeh mushy. You should end up with a soft, pliable dough that holds its shape.

Preheat the oven to 450°F (230°C). Remove the stems from the red bell peppers and slice them in half, removing the seeds. Place them skin-side up on a baking sheet lined with parchment paper and roast until the skins are charred and blistered, about 20 to 25 minutes. Transfer the hot peppers to a bowl and immediately cover it tightly with a lid or an inverted plate for 10 minutes to trap the steam. Once cooled slightly, easily peel off and discard the skins before blending.
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the walnuts in a single layer on the prepared baking sheet. Toast for 5–7 minutes, stirring occasionally, until fragrant to bring out their rich, earthy flavor. Allow the walnuts to cool completely.
Heat the oil in a skillet over medium heat. Once the oil begins to shimmer, add the onion and cook until softened. Remove from the heat and set aside.
Place the walnuts in a food processor and pulse until coarsely ground. Add the roasted peppers, breadcrumbs, cooked onion along with its oil, cumin, coriander, tahini, and red pepper flakes. Process until the ingredients are well combined.
With the food processor running, gradually add the pomegranate molasses and tahini, processing until the mixture is smooth and well combined. The ingredient quantities have been carefully tested, but feel free to experiment a little! Taste and adjust the seasoning, spiciness, and acidity to suit your preference.

Preheat the oven to 400°F (200°C), with a rack positioned in the center.
To assemble: Melt 2 tablespoons of ghee in a saucepan over low heat, then remove from the heat. Dip a pastry brush into the melted ghee and lightly grease each muffin cup, making sure to coat the bottom, sides, and corners.
Divide the kibbeh mixture into 20–25 balls, or fewer if using a large muffin tin. Working with one ball at a time, press the kibbeh into a muffin cup. Use a cucumber to help shape the shell, pressing the mixture into the bottom and up the sides of the cup. Gently press with moist fingers to extend the kibbeh to the top of each cup. The bottom and sides of each kibbeh shell should be about ¼ inch (6 mm) thick all around.
Place a small piece of parchment paper inside each kibbeh cup and fill with baking beans. Blind-bake in the preheated oven at 400°F (200°C) for 20–25 minutes.
Bake until the bottoms and edges of the kibbeh shells are browned and cooked through, about 15 minutes. Keep a close eye on them to prevent burning. Remove from the oven and allow the kibbeh shells to cool completely before filling.

Fill the kibbeh cups with muhammara and garnish with pomegranate seeds or walnut halves. How decadent!