Kibbeh Bil Laban (Labanieh) - Kibbeh Balls in Yogurt

Ingredients

• 250 grams /9 oz veal chunks (usually from the leg with zero percent fat)
• 1 1/4 cups fine bulgur
• 1/2 teaspoon salt (or to your preference)
• 1/2 cup boiling water
• 1/2 onion finely chopped
• 1/2 tablespoon cumin seeds
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried mint
• 2 tablespoons fine bulgur
• 2 black pepper corns
• 1/4 teaspoon of allspice
• 2 dried edible rosebuds (optional)
• chili flakes (optional)
• 250/ 9 oz minced veal or lamb
• 1 large onions (finely chopped)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon allspice
• 1/2 tablespoon sumac
• 1/4 teaspoon white pepper
• A dash of cayenne pepper (optional)
• 1/3 cup pine nuts or roughly chopped walnuts
• 3 tablespoons sunflower oil or ghee
• 4.5 lbs / 2 liters plain whole milk yogurt (you can make it from scratch)
• 6 garlic cloves (crushed)
• 2 leveled tablespoons cornstarch (diluted in 3 cups of water)
• Salt to taste
• 1 egg (optional, but highly recommended, if you have egg allergy omit it and add 3 tablespoons of cornstarch instead of 2)
• 1 tablespoon unsalted butter
• 3 tablespoons olive oil
• A handful of finely chopped fresh cilantro (use the leaves only and discard the stems, or alternatively use dried mint)