Crispy Kibbeh Muffin Cups with Garlic Yogurt and Pomegranate

Method

1. Heat the oven to 200 °C. Rinse the bulgur once, soak it in cold water for 10 min, then drain and squeeze dry.

   Add in this stepFine bulgur 75 g

2. Grate the onion finely and squeeze out the juice. In a bowl, combine the bulgur, cold beef, onion, baharat, cumin and most of the salt, and knead for 3 min, adding iced water a little at a time, until you have a smooth paste that doesn't crack.

   Add in this stepOnion ½Lean minced beef, chilled 140 gBaharat (Lebanese seven-spice) 1 tspGround cumin ½ tspSalt 0.6 tspIced water 2 tbsp

3. Brush 6 holes of a muffin tin thoroughly with half the olive oil. Divide the mix between the holes and, with a wet thumb, press it over the base and up the sides about 7 mm thick to make little hollow cups, bringing the rim up to the top of the tin.

   Add in this stepOlive oil ¾ tbsp

4. Crumble the feta, roughly chop the walnuts, mix with half the pomegranate molasses and spoon into the cups.

   Add in this stepFeta 50 gWalnuts 20 gPomegranate molasses 1 tsp

5. Brush the rims with the rest of the oil and bake (oven, 200 °C) for 18 min, until the rims are deep brown and crisp. Cut one open to check there is no pink left in the meat. Leave in the tin for 3 min, then run a butter knife around each cup and lift out.

   Add in this stepOlive oil ¾ tbsp

   oven

6. Stir the finely grated garlic and the rest of the salt into the yogurt. Spoon garlic yogurt onto the warm cups, scatter with pomegranate seeds and mint leaves, and finish with a thin drizzle of the remaining pomegranate molasses.

   Add in this stepGreek yogurt 100 gGarlic clove ½Salt ⅛ tspPomegranate seeds 30 gMint leaves 8Pomegranate molasses 1 tsp