Mix the bulgur, fat, and semolina. Add salt, garlic, red pepper, and cumin.

Stir well, then sprinkle with lukewarm water to soak. Let it rest. If the mixture dries out, sprinkle with more water until it forms a dough that can be shaped.

In a pot, heat some oil and add the finely chopped onions. Sauté until soft, then add the ground beef and spices. Cook until the beef is done, then add the finely chopped parsley. Stir briefly, then remove from heat and set aside.

Shape the dough into kibbeh balls, stuff them with the meat mixture, and set aside. When finished, bring a pot of water with a little salt to a boil and cook the kibbeh balls.

After boiling, place a large pot on the stove and add the whisked yogurt, eggs, dissolved cornstarch, dried mint, and salt. When it comes to a boil, add the cooked kibbeh balls, stir gently, and cook until done.

Enjoy!