Ikbebet | Mardin-Style Boiled Stuffed Dumplings

Cook the ground meat in its own fat over medium heat, without adding oil, for 8–10 minutes, until its liquid evaporates and it becomes crumbly. Add the finely chopped onion and cook for 6 minutes, until softened. Stir in the salt and spices, then remove from the heat. Mix in the coarsely chopped walnuts and chopped parsley.

Combine the soaked bulgur with the ground meat, semolina, salt, and cumin. Knead for 15–20 minutes, wetting your hands occasionally. Roll a small piece and press it; if the edges do not crack, the casing is ready to shape.

Lift the dumplings out with a slotted spoon and transfer them to a plate. Heat the butter until foaming, drizzle it over the dumplings, and serve hot.