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Mix the bulgur with the spices, olive oil and salt in a bowl, then add 300 ml just-boiled water and mix well.
Cover the bowl and leave to soak for 20 minutes, until the bulgur has absorbed all the water.
Add the flour to the bowl, then mix it in well with your hands, squeezing the mixture until you have a sticky paste.
Have ready a bowl of oil next to you (to stop the mixture sticking to your hands), then shape into 20 balls of about 30 g each; roll them between your palms to make smooth balls.
Put the balls on a plate or baking tray, cover and set aside while you make the sauce.
Put all ingredients for the sauce in a large bowl and mix well to combine.
Bring a large saucepan of salted water to a boil, then carefully slip in the kbeibat, stirring gently so they don't break up or collapse, and cook on a medium heat for 15 minutes.
Using a slotted spoon, lift the bulgur balls out of the boiling water and into the bowl of sauce.
Once they're all in there, stir gently until coated all over with sauce.
Spoon into serving plates and finish with chopped parsley and a drizzle of olive oil.