To make the kibbeh dough:

• Start by making the flavor enhancer mix (kamouneh): In the bowl of a food processor, add the cumin seeds, dried basil, dried marjoram, dried mint, peppercorns, allspice, edible rosebuds (if using), chili flakes (if using), bulgur, and chopped onion. Pulse a few times, then blend until you have a mixture with an even texture.
  
• Using a sharp knife, cut the veal chunks into small cubes, removing any fat and silver skin 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 two batches. Alternatively, ask the butcher to grind the meat in their electric grinder first, and then grind it again at home using your food processor. This will make the process much easier for you.

  Refrigerate.
  
• Put 1 1/4 cups of bulgur in a large heatproof dish and pour 1 cup of boiling water over it. Give it a quick stir and set aside for a minimum of 30 minutes, allowing the bulgur to hydrate and swell considerably. 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 the texture will be. (Watch the video tutorial to learn the proper kneading technique.)

  At this stage, you will notice that the bulgur has softened. Remove the meat from the refrigerator and add it to the bulgur. Knead well until the mixture is fully incorporated, and the dough is soft and comes together into a cohesive ball.

  Add salt. You may need to add a little more iced water, depending on the consistency of the mixture. Watch the video tutorial to see the desired consistency.

  Your kibbeh dough is now ready. Refrigerate until ready to use.
  

To make the filling (hashweh):

• Add 1/4 cup of oil to a skillet and place over medium heat. Sauté the pine nuts until they turn golden brown. Drain on paper towels and set aside.
• Using the same oil, sauté the minced meat over medium-high heat for about 7 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 using. Add the toasted pine nuts, mix well, and set aside to cool completely.

To put together:

• Dampen your hands with ice water, then grab a handful of the raw kibbeh, about the size of an egg.
• Working with one portion at a time, use your finger to make a hole in the dough. Work around the hole, pressing with your finger to create a thin wall. The wall should be approximately 2 mm thick on all sides (watch the video tutorial for guidance). Place 1 heaped teaspoon of the stuffing inside.

  Seal and shape the dough into an oval, adding a touch of cold water if needed to keep the surface smooth and ensure there are no pokes or openings.

  Place the kibbeh balls on an ovenproof dish lined with parchment paper.
  
• Bake in a preheated oven at 200°C / 400°F for 15 minutes, just to help the kibbeh firm up a little. There’s no need to brown the kibbeh, as they will be cooked further in the yogurt. Remove from the oven and set aside to cool.
  
• Now, let’s cook 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 the pot over high heat and continue whisking in one direction. The yogurt requires constant attention to prevent it from curdling, so it is crucial to whisk continuously.
  
• Dip the Kibbeh Balls in Yogurt: Once the yogurt comes to a boil, gently add the kibbeh balls in batches. Reduce the heat to medium-low and let them simmer uncovered, stirring gently from time to time with a wooden spoon to prevent the kibbeh from breaking apart. Cook for 15 minutes, allowing the flavors to mellow and develop together.

• Fry the Garlic and Cilantro

  In a skillet, melt the butter and add the sunflower oil, garlic, and fresh cilantro. Cook over medium-low heat, stirring until fragrant, about 45 seconds.

  Add the mixture to the kibbeh bil laban pot and stir to combine. Cook for an additional 7 to 10 minutes, allowing the flavors to mellow and blend together.
  

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

Storage: Refrigerate for up to 4 days.