Rinse the bulgur and drain well.

Grind the bulgur in a meat grinder, adding a little of the meat and kibbeh spices like cumin, marjoram, and paprika.

In a pan, cook the meat and onions with spices in butter until browned.

Add the mixed spices and salt. Once cooled, mix in a little chopped walnut.

Fry the kibbeh balls in oil and set aside.

In a pot, combine the yogurt with the cornstarch, salt, and bouillon cube. Mix well.

Place the yogurt mixture over heat, stirring constantly.

Once it comes to a boil, add the kibbeh balls and let them cook for 5 minutes.

Add the marjoram and a little dried mint. Enjoy!