Kibbeh in warm yogurt sauce (kibbeh labaneyeh/ كبّة لبنية)
(optional), as desired
Wash bulgur with tap water, and drain well immediately.
In a food processor, add bulgur and all of the kibbeh’s other ingredients and mix until you get a coarse paste consistency. Shape into small balls (about 2 cm in diameter).
Microwave the balls for 10 minutes. Or boil 4 litres of water and drop the balls gradually to avoid cooling of the water; let them boil for 10 minutes.
Wash the rice several times then boil it in a generous amount of water until the grains are well cooked and open. Drain, and transfer the drained rice in a pot.
In a bowl, whisk yogurt with the egg, salt, and pepper. Pour it in the pot over the rice, and bring it to a boil, stirring every few minutes.
Mix the starch with half a cup of water, and pour over the yogurt sauce. You may add more water later if the consistency is too thick.
Let it simmer for 15 minutes while stirring every few minutes.
Add the garlic, lemon juice, crushed mint and paprika (if desired), and let the sauce simmer for a few more minutes.
Turn off the heat, drop kibbeh balls in the yogurt sauce, and serve hot or warm. Bon appetit!