Preheat oven to 190C.
In a small, heavy saucepan over medium heat, bring butter to a boil and then reduce the heat to medium-low. Simmer for about ten minutes, until the butter turns brown and smells like hazelnuts. The butter has just clarified - the solids have sunk to the bottom and the water has evaporated - and it can burn quickly (turning from brown to black), so you must watch it carefully after six minutes of simmering.
Strain the clarified butter immediately through a fine sieve into a small bowl. Allow the butter to cool, and set aside.
In a large saucepot or soup pan over medium-high heat, cook the onions and peppers in ¼ cup of olive oil for eight to ten minutes, or until the onions are translucent and the peppers are soft. Stir in the paprika and tomato paste.
Stir in all of the carrot puree and cook for about five minutes, until the carrots are hot.
Reduce the heat to low and stir in the bulgur. Turn off the heat, cover, and let sit for 15 minutes. The mixture should be soft, like dough.
Season with salt and pepper to taste, and stir in the brown butter.
Meanwhile roughly chop the swiss chard to make the filling In a medium sauté pan, over medium heat, add two tablespoons olive oil and add stir in the chard. Add two tablespoons water to the pan and season the chard with some salt and pepper to taste. Stir in the garlic, raisins and pine nuts and continue to cook until the chard is tender and the raisins are soft and all the water has evaporated from the pan, about eight minutes.
Fill each cup with ½ cup of kibbeh mixture. Then, using your forefinger, make a hole in the centre of each cup so that you almost touch the bottom. The hole should be big enough to fit a couple of teaspoons of filling in the centre. This will cause some kibbeh to rise up over the cup, which is good, since you will use it to fold over the filling.
Using a teaspoon, fill each hole with one generous tablespoon of filling and one generous tablespoon of labne.
Seal the tops with the overlapping kibbeh. A few little holes may remain, but try to encapsulate the cheese filling as best you can.
Place the cups on a heavy baking sheet and bake for about 15 minutes, until they are hot.
Turn the kibbeh out of the cups and onto plates and serve with any leftover filling on the side. When you split the kibbeh open with a fork, the centre should be warm, soft, and creamy.
