Make the kibbeh: Place ½ pound of ground beef, rice flour and 1 teaspoon salt into a food processor. Process for about 4 minutes or until combined well and smooth. Gradually add up to 4 tablespoons of water and blend after each addition of a water, until a smooth dough-like consistency is formed. Transfer out of the processor and set aside.

Make the kibbeh stuffing: Mix ¼ pound beef, ½ teaspoon salt, allspice and parsley until combined. Take ½ teaspoon of the mixture, roll it into a small meatball and place it onto a sheet tray. Continue with the remaining mixture until you've formed about 35 meatballs. Freeze these small meatballs for about 20 minutes.

Shape the kibbeh: Transfer the small frozen meatballs from the freezer. Take about ½ tablespoon of the rice flour and meat mixture and roll it into a ball between your palms and flatten into a flat disk about 2 inches wide. Place one small frozen meatball in the center of the disk and fold the outer layer over itself, pinching the seams and rolling between your palm to form a sealed larger kibbeh ball. Repeat with the remaining mixture shaping 35 kibbeh balls.

Place the olive oil in a wide pan over medium high heat. Place as many kibbeh balls that can fit into the pot and sear until golden brown on all sides, about 3 to 5 minutes each side. Repeat in batches until all the kibbeh balls are seared.

Make the soup: Place 1 tablespoon of oil into a pot over medium heat and saute the garlic until softened, about 5 minutes. Add the celery, potatoes, lemon juice, salt, water, sugar and dried mint (if using). Mix and bring the mixture to a boil.

Once the soup is boiling, gently place the kibbeh balls into the soup. Cook on a simmer until the potatoes are fork tender and the kibbeh balls are cooking through, about 35 to 40 minutes.

Serve hot and garnish with fresh mint and radish.