Kibbeh

Prepare the Bulgur

Rinse the bulgur wheat under cold water until the water runs clear.

Place the bulgur in a bowl and cover with cold water. Let it soak for about 30 minutes until it softens.

Drain the bulgur well and squeeze out any excess water.

Prepare the Shell Mixture

In a large mixing bowl, combine the soaked and drained bulgur, ground lamb or beef, grated onion, ground cumin, ground allspice, ground cinnamon, salt, and black pepper.

Mix well until all the ingredients are thoroughly combined. If the mixture is too dry, add a small amount of ice water until the dough is smooth and pliable.

Prepare the Filling

In a skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until it becomes translucent.

Add the ground lamb or beef and cook until browned, breaking it up into small pieces as it cooks.

Stir in the pine nuts, ground cumin, ground allspice, ground cinnamon, salt, and black pepper. Cook for an additional 2-3 minutes until the flavors are well combined.

Remove from heat and let the filling cool.

Shape the Kibbeh

With damp hands, take a small amount of the shell mixture and form it into a ball. Using your thumb, make an indentation in the center to create a hollow shell.

Fill the hollow with a spoonful of the meat filling.

Carefully seal the opening and shape the kibbeh into an oval or torpedo shape.

Repeat with the remaining shell mixture and filling.

Cook the Kibbeh

Deep Frying: In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Fry the kibbeh in batches until they are golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.

Baking: Preheat your oven to 375°F (190°C). Place the kibbeh on a baking sheet lined with parchment paper. Brush them with a little vegetable oil and bake for about 25-30 minutes, or until golden brown.

Serve

Arrange the kibbeh on a serving platter.

Garnish with fresh chopped parsley.