Kebbé au yaourt

Put the drained bulgur in a food processor with the shell meat, quartered onion, salt, pepper, allspice and cinnamon. Pulse until you get a smooth, sticky, reddish paste with no visible flecks of onion. Chill it in the fridge for at least 15 minutes — cold dough is much easier to shape and holds together far better.

• 180 g bulgur
• 250 g shell meat
• 1 small shell onion
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp allspice
• 1/4 tsp cinnamon

✅ C'est prêt quand : the paste is smooth and holds together firmly when pressed, with no bits of onion visible.

Heat the ghee in a skillet over medium heat and cook the filling onion for 2–3 minutes until soft. Add the filling meat and cook, breaking it up with a spoon, for 6–8 minutes until browned and crumbly. Stir in the pine nuts, a pinch of allspice, salt and pepper, cook 1 more minute, then set aside to cool a little.

• 1 tbsp ghee
• 1 small filling onion
• 150 g filling meat
• 30 g pine nuts or walnuts
• pinch allspice (reserved)
• pinch salt (reserved)
• pinch black pepper (reserved)

✅ C'est prêt quand : the meat is fully browned with no pink left, and the pine nuts smell lightly toasted.