1. For the borghul, heat the oil in a medium pot over medium-high heat. Add the vermicelli. Add the bulgur, salt, allspice powder and the cinnamon. Add the water.

2. Cook for about 25 minutes or until the water is almost absorbed, stirring occasionally.

3. For the yogurt, sauté the garlic and coriander.

4. Combine the yogurt and the water in a blender.

5. Pour the combination into a saucepan and boil. Add the salt, the sauté garlic and coriander. Then add the cornflour and mix.

6. For plating, pour the laban mixture in a bowl. Add the sliced kibbeh, and then add the shish barak (5 per per serving).

7. Garnish with chickpeas and red pepper. Drizzle some olive oil and set aside.

8. In another bowl, serve the borghol. Garnish with pomegranate seeds, green peas, fresh mint and cinnamon powder.