Soak the bulgur in lukewarm water for 30 minutes.

Finely chop the onions and parsley.

Place the onions in a pot, add 1 cup of water, and cook until the water evaporates. Add 1 tablespoon of ghee, then add the ground beef, parsley, pomegranate seeds, spices, and salt.

Cook the mixture over heat for no more than 10 minutes.

Let the mixture cool completely before using it as filling.

After the bulgur has absorbed the water, add the flour and knead well. Use a kibbeh machine with a mold to shape the kibbeh shells for stuffing.

Mix the yogurt well with a little cornstarch and the white of one egg. Place in a pot over heat, stirring constantly until it thickens.