Kibbe

• 1 cup bulgur
• 1 1/2 teaspoons kosher salt, more to taste
• 2 pounds ground beef
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• pinch of cayenne
• 4 tablespoons olive oil
• Naan, pita, or some other bread or rice, for serving

Garlic Yogurt Sauce

• 2 cups plain Greek yogurt (Brown Cow is great, too)
• 3 tablespoons chopped dill and/or cilantro (or more if you like), more for garnish
• 2 large garlic clove, minced (or more if you like)
• 3/8 teaspoon salt

1. Put bulgur in a bowl and cover with plenty of cold water. Let soak for 20 minutes.
2. Meanwhile, in a bowl, stir together the yogurt, herbs, garlic and 1/4 teaspoon salt. Chill. Position a broiler rack about 3 inches from heat source and preheat broiler.
3. In a large bowl, combine ground beef, onion and spices and remaining 1 1/2 teaspoons salt. Drain bulgur in a fine sieve, pressing down hard and squeezing to eliminate as much water as possible. Add to lamb mixture and mix very well with your hands.
4. Pour oil onto a large rimmed baking sheet, lined with aluminum foil (for easy cleanup). Using your hands, form meat mixture into 2-inch-long footballs and rest each one on baking sheet. When all footballs are formed, roll them in oil, coating them all around.
5. Broil kibbe until well browned on one side, about 8 minutes. Roll them over and broil until browned on other side, 4 to 6 minutes longer.
6. Taste yogurt sauce and add more salt if needed. Serve kibbe with sauce (drizzle it on top, or dip kibbe into it) and rice or bread, and tomatoes and cucumbers if desired. Garnish with more herbs.