Lebanese Kibbeh Tartlets

Instructions

1. 01Preheat the oven to 375°F. Lightly brush a standard 12-cup muffin tin (each well about 1/3-1/2 cup capacity) with 1 tbsp of the olive oil, making sure to coat the bottoms and sides thoroughly.
2. 02Make the bulgur base: In a medium bowl, combine the fine bulgur and 1 cup cold water. Stir, then let soak for 15 minutes until softened. Place the bulgur in a clean kitchen towel and squeeze firmly to remove as much excess water as possible; the bulgur should be damp but not wet.
3. 03Prepare the kibbeh shell mixture: In a large bowl, add the squeezed bulgur, 1 lb ground lamb, grated onion with its juices, 2 tbsp ice water, salt, allspice, cumin, cinnamon, black pepper, coriander, nutmeg, mint, and parsley. Using your hands, mix and knead the mixture for 3-5 minutes until it becomes very cohesive and almost paste-like. If it feels dry or crumbly, add up to 1 more tbsp ice water, a little at a time, kneading well after each addition.
4. 04Portion and shape the shells: Divide the kibbeh mixture into 12 equal portions (about 2 1/2 tbsp each). Working with one muffin cup at a time, press a portion firmly into the bottom and up the sides of the oiled well to form a uniform shell about 1/4 inch thick. Make sure there are no cracks and the meat is pressed tightly against the round bottom and flared sides so it will hold its molded shape. Repeat with all 12 wells.
5. 05Par-bake the shells: Brush the tops and inner surfaces of the formed shells lightly with about 1/2 tbsp olive oil. Bake in the preheated oven for 8-10 minutes, just until the kibbeh shells begin to set and lightly firm but are not fully browned. Remove the pan and set on a rack while you prepare the filling. Leave the oven at 375°F.
6. 06Make the filling: While the shells par-bake, heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring, until softened and translucent, about 5-7 minutes. Add the pine nuts and cook another 2-3 minutes, stirring frequently, until the nuts are lightly golden and fragrant.
7. 07Add 1/2 lb ground lamb to the skillet. Cook, breaking it up with a spoon, until no longer pink and most of the moisture has cooked off, about 5-7 minutes. Stir in allspice, cinnamon, cumin, salt, black pepper, and sumac. Cook 1-2 minutes more to bloom the spices. Taste and adjust seasoning, then remove from heat and stir in chopped parsley. Let cool 5 minutes so it's hot but not steaming when added to the shells.
8. 08Fill the tartlets: Spoon the lamb-pine nut filling into each par-baked kibbeh shell, pressing gently so the filling settles without cracking the shell. Mound it slightly above the rim; each cup should be well-filled but not overflowing. Brush the exposed kibbeh shell edges lightly with the remaining 1/2 tbsp olive oil.
9. 09Bake until set and browned: Return the muffin tin to the oven and bake 12-15 minutes, until the shell edges are nicely browned and the filling is sizzling and cooked through. An instant-read thermometer inserted into the center of a tartlet should read at least 160°F.
10. 10Make the labneh topping: While the tartlets bake, in a small bowl stir together the labneh, minced garlic, lemon juice, and a pinch of salt until smooth. Taste and adjust lemon or salt as needed. Chill until serving.
11. 11Cool and release: Remove the muffin tin from the oven and let the tartlets rest in the pan for 8-10 minutes to firm. Run a thin knife around the sides of each well to loosen, then gently lift each kibbeh tartlet out by its top edge. They should hold together as round, molded cups with crisp sides.
12. 12Serve: Transfer to a platter. Top each tartlet with a small dollop (about 1-2 tsp) of the garlicky labneh, sprinkle with chopped mint/parsley and a light dusting of sumac if using. Serve warm or at room temperature as party bites.