Makes 4 to 6 servings

Walnut Sauce

2 slices bread, crusts removed

4 tablespoons milk, stock or water

2 cups walnut pieces, toasted lightly

¼ cups firmly packed flat-leaf parsley leaves

¼ cup firmly packed cilantro leaves

4 tablespoons butter

2 garlic cloves, mashed

1 teaspoon ground fenugreek

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon Aleppo pepper or red chili flakes

1 cup olive oil

Lemon juice to taste

Kosher salt to taste

Apricot Pistachio Butter

½ cup unsalted butter, softened

¼ cup fine chopped pistachios

¼ cup fine diced dried apricots

1 teaspoon ground cardamom

½ teaspoon salt

Kibbeh

1 cup fine white bulgur or cracked wheat

1 small yellow onion, puréed in the food processor

1 1/2 teaspoons Berbere spice blend (available at World Spice)

Salt and pepper

1 pound lean ground lamb or goat

Garnish:

3 tablespoons pomegranate molasses

3 tablespoons plain yogurt

1. To make the Walnut Sauce: Soak the bread in the milk and then squeeze out excess milk. In a food processor fitted with the steel blade or in a blender, blend walnut pieces, parsley, cilantro, bread, butter, garlic and spices until the mixture forms a smooth paste. With the motor running add olive oil in a stream. Transfer the sauce to a bowl and add salt and lemon juice to taste. Refrigerate until ready to use. Serve sauce room temperature or heat gently.

2. To make the Apricot Pistachio Butter: Mix together the butter, pistachios, dried apricots, cardamom and salt. Refrigerate until ready to use.

3. To make the Kibbeh: Soak bulgur in cold salted water for 10 minutes, squeeze out water. In a stand mixer with a paddle, mix lamb with onion, spice, salt and pepper. Add bulgur and mix in by hand. Refrigerate for 30 minutes.

4. To make patties, divide lamb mixture into 16 pieces, roll each piece into a smooth ball and stick your thumb into the ball to create a cavity. Work the lamb "shells" as thin as you can, stuff them with apricot pistachio butter. Use a little water to moisten the open edges and seal them well. Smooth edges back to round balls or pinch tops closed as you would a dumpling. Keep cold until ready to use.

5. Bake at 375 degrees for about 20 minutes or until meat is cooked, or fry the balls in medium-hot oil, turning until golden all over. Drain and serve hot with walnut sauce. Place some of the walnut sauce on the plate, add some of the kibbeh and give the kibbeh a generous drizzle of pomegranate molasses and of yogurt.

From Kären Jurgensen, Seattle Culinary Academy at Seattle Central Community College.