First, prepare the kibbeh filling.

Sauté the onion with the ground meat, then add salt, sweet spice, and cinnamon. Stir until cooked through.

Prepare the kibbeh dough.

Rinse the bulgur and drain well. Cover and set aside for 1 hour.

In a mixing bowl, combine the prepared bulgur with ground meat, onion, salt, and spices.

Grind the mixture three times using a meat grinder (add a little cold water if needed to get a smooth dough). Cover the mixture.

With damp hands, take medium-sized portions of the kibbeh dough and shape each into an oval, making a hollow in the center with your finger.

Fill each piece with a little of the cooked meat mixture and seal tightly by pinching the ends.

Bake in a preheated oven for 5 minutes.

Start preparing the yogurt sauce.

Strain the yogurt with the cornstarch and water through a fine sieve to remove any lumps.

Place over medium heat, stirring constantly until it comes to a boil. Lower the heat and stir occasionally until the yogurt is cooked through.

To check if the yogurt is ready: Take a spoonful and pour it back in. If it falls in drops, it needs more cooking; if it pours in a thread, it's ready.

Another way to check: Place a spoonful of yogurt on a plate. If it spreads, it needs more cooking; if it holds its shape, it's ready.

Once the yogurt is ready, add the kibbeh balls.

Sauté the cilantro and garlic, then add them to the yogurt sauce.

Add salt and let everything simmer for 15 minutes until the kibbeh is cooked through.