Make the kibbe dough: Grind the lean meat in a meat grinder or a food processor. Add the ground rice and salt to the meat and grind twice more, so the mixture is well blended and smooth. Alternatively, have your butcher grind the meat for you, and double grind the butcher-ground meat with the rice and salt in a food processor afterwards. Cover the dough and refrigerate.

Make the filling: Finely mince the celery leaves. Add to a mixing bowl along with the meat, salt, and spices. Mix until well combined.

Form the rolls: Remove the kibbe dough from the fridge and split into 4 equal portions. Place each portion onto a large sheet of waxed paper.

Dip your fingers in oil and press it out gently, flattening the dough out. Place another piece of waxed paper over the top and use a rolling pin to roll each piece of kibbe dough into a rectangle about ¼" thick. Each piece should measure about 8" x 10-11".

Remove the waxed paper off the top of each piece of meat. Place ¼ of the ground beef filling on each flat, rolled out layer of kibbe dough and press lightly to cover, leaving a slight border, around ¾” around each edge.

Roll each piece of kibbe long side up, like a jelly roll, using the waxed paper to help you. Tuck the ends under and flip the seam side up, pinching the seams to seal. Set aside.

Make the cherry sauce by combining all of the ingredients in a bowl. Set aside.

Heat 2 tablespoons of oil in a 9x13” roasting pan. Brown the kibbe rolls in the pan for 5 minutes, with the seam sides facing up, 2 at a time. Repeat with the remaining 2 kibbe rolls. Flip so the seam sides are down and pour the sauce over top. Cover with foil. Transfer to a 375 degree oven and cook for 45 minutes.

Remove from the oven and carefully uncover the kibbe rolls. Use a sharp knife to score diagonal slits on the top of each roll, 1" apart. Cover and return to the oven, uncovered, for another 30-35 minutes. Remove and serve immediately with white rice.