Makes: about 12 cups
Prep Time: ~20 minutes • Cook Time: ~20 minutes
Ingredients (Kebbeh Cups):
- 500 g minced beef or lamb
- ½ cup fine bulgur wheat, soaked in cold water for 10 minutes and drained well
- 1 onion, finely chopped
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- Salt & pepper, to taste
- Olive oil spray or brush
Ingredients (Pomegranate Dip):
- ⅔ cup plain yogurt or labneh
- 3 tablespoons pomegranate molasses
- ¼ cup pomegranate seeds
- A pinch of salt
Method:
- Preheat oven to 190°C (375 °F).
- In a food processor, combine the drained bulgur wheat, half of the minced meat, half the chopped onion, allspice, cinnamon, salt & pepper. Pulse until the mixture becomes a paste-like dough.
- With your hands, form small cups in a greased mini-muffin tin: take a tablespoon of the dough, press into the lemon of each muffin cavity, forming a hollow cup. Brush or spray lightly with olive oil.
- Mix the remaining minced meat with the rest of the onion, season with salt & pepper, and spoon about one teaspoon into each “cup”. Bake for ~15-20 minutes until browned and cooked through.
- While baking, prepare the dip: whisk the yogurt/labneh with pomegranate molasses and salt until smooth. Fold in the pomegranate seeds.
- Remove the kebbeh cups from oven, allow to cool slightly, then serve with the pomegranate dip either in small bowls or drizzled over each cup.
Tip: Garnish with fresh mint or a few extra pomegranate seeds for a festive look.
