Kibbeh bi Sanieh with Labneh and Fresh Cucumber

Soak bulgur in warm water for 20 minutes until tender; drain well and squeeze out excess moisture.

In a skillet, sauté the ground turkey with seven-spice, salt, and black pepper until browned and fragrant. Stir in half the pomegranate molasses.

Combine the soaked bulgur with a small amount of extra turkey (or lean meat) to form a workable paste. Press half the mixture into a small baking dish.

Spread the spiced turkey mixture evenly over the base, then top with the remaining bulgur layer, smoothing the surface with wet fingers.

Score the top into diamond shapes, drizzle with olive oil, and bake at 375 deg F (190 deg C) for 25 minutes until the edges are crisp and deep golden brown.

Serve warm with a generous dollop of labneh, cool cucumber slices, and a final drizzle of the remaining pomegranate molasses.