Kibbeh

Prepare the Bulgur

Place the bulgur in a large bowl and cover with cold water. Let it soak for about 30 minutes until softened. Drain well and squeeze out excess water.

Make the Shell Mixture

In a food processor, combine the soaked bulgur, ground beef or lamb, finely chopped onion, parsley, ground cumin, ground allspice, ground cinnamon, salt, and black pepper. Process until smooth and well combined.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Add the ground beef or lamb and cook until browned. Stir in the toasted pine nuts, parsley, ground cumin, ground allspice, ground cinnamon, salt, and black pepper. Cook for a few more minutes, then remove from heat and let cool.

Shape the Kibbeh

Take a small portion of the shell mixture and shape it into a small ball or oval. With your finger, make a well in the center and fill it with the meat mixture. Pinch the edges together to seal the filling inside and shape into a football or oval shape. Repeat with the remaining mixture.

Cook the Kibbeh

You can either fry, bake, or grill the kibbeh

Frying: Heat oil in a deep fryer or large skillet. Fry the kibbeh in batches until golden brown and crispy. Drain on paper towels.

Baking: Preheat your oven to 375°F (190°C). Place the kibbeh on a baking sheet and brush with olive oil. Bake for about 25-30 minutes, or until cooked through and golden brown.

Grilling: Preheat your grill to medium-high heat. Grill the kibbeh for about 5-7 minutes on each side, or until cooked through and slightly charred.

Serve