Lamb and Bulgur Kibbe with Garlic Yogurt Sauce

1. Prepare Bulgur

In a bowl, cover one cup of bulgur with cold water and let it soak for about 20 minutes.

2. Make Garlic Yogurt Sauce

Combine two cups of plain Greek yogurt with two tablespoons of chopped fresh herbs, a minced garlic clove, and a quarter teaspoon of kosher salt in a bowl. Stir well and chill in the refrigerator.

3. Prepare Meat Mixture

In a large bowl, mix two pounds of ground lamb with a minced large onion, one teaspoon of ground cumin, three-quarters of a teaspoon each of ground allspice and cinnamon, half a teaspoon of freshly ground black pepper, and an eighth of a teaspoon of Aleppo pepper. Add one and a half teaspoons of kosher salt. Drain the soaked bulgur well and mix it into the meat until evenly distributed.

4. Shape and Oil Kibbe

Shape the meat mixture into small oval patties, coat them lightly with olive oil, and arrange them on a rimmed baking sheet.

5. Broil Kibbe

Preheat the broiler and position the rack about three inches from the heat source. Broil the kibbe for eight minutes on one side, then flip and broil for another four to six minutes until cooked through and browned.

6. Serve

Arrange the kibbe on a serving platter with the Garlic Yogurt Sauce, sliced tomatoes, and cucumbers. Sprinkle with additional fresh herbs if desired.