Kibbeh Meatballs with Spiced Yogurt Sauce

Ingredients

• 0.1 teaspoon pepper black
• 0.8 cup bulgur uncooked
• 1 cup cucumber shredded seeded
• 0.3 cup parsley fresh minced
• 0.5 teaspoon garlic minced
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 pound lamb 20% lean ( fat)
• 1 tablespoon olive oil 
• 1.5 cups nonfat yogurt plain greek-style
• 0.1 teaspoon salt 
• 0.8 teaspoon salt 
• 0.3 cup shallots minced
• 2 cups water cold

Equipment

• food processor
• bowl
• frying pan
• sieve

Directions

1. Combine first 6 ingredients; chill.
2. Combine bulgur and 2 cups water in a medium bowl.
3. Let stand 30 minutes; drain bulgur through a fine sieve, pressing out excess liquid.
4. Combine bulgur, lamb, and next 7 ingredients (through red pepper) in a food processor; process just until smooth. Cover and chill 30 minutes. Form lamb mixture into 20 (2 1/2-inch) football-shaped meatballs.
5. Heat oil in nonstick skillet over medium-high heat.
6. Add meatballs to pan; cook 12 minutes, browning on all sides.
7. Serve with sauce.