Soak the bulgur and kamouneh spice mix in water, then knead them well with your hands until they form a dough-like texture. Add the pounded beef and knead again until you have a cohesive kibbeh dough. Don’t forget to add salt.

To prepare the filling: Finely chop the onion and sauté it in oil until golden. Add the ground beef, spices, and salt, and cook until the meat is browned and cooked through.

Shape the kibbeh dough into discs or balls as desired. Fill each with the meat filling, then fry in oil until golden brown. Place on paper towels to absorb excess oil.

To prepare the yogurt sauce: In a large pot, combine the yogurt, half a bucket (about 1 kilogram/2.2 pounds) of water, salt, cornstarch, and washed rice. Whisk well until the yogurt and water are blended and the cornstarch is dissolved.

Place the pot over high heat, stirring constantly until the yogurt comes to a boil. Add the fried kibbeh to the yogurt sauce, stirring occasionally to prevent sticking, and cook until the rice is tender.

Turn off the heat. Serve the kibbeh in bowls and pour some of the yogurt sauce over each serving until all are plated.