# Components:
→ Kibbeh Dough
01 - 1 cup fine bulgur wheat
02 - 1.1 lbs lean ground beef or lamb
03 - 1 small onion, finely chopped
04 - 1 tsp salt
05 - 1 tsp ground allspice
06 - 1/2 tsp ground cinnamon
07 - 1/2 tsp black pepper
08 - 2 tbsp cold water, as needed
→ Filling
09 - 9 oz ground beef or lamb
10 - 1 small onion, finely chopped
11 - 1/2 cup pine nuts
12 - 1 tbsp olive oil
13 - 1/2 tsp ground allspice
14 - 1/4 tsp ground cinnamon
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ For Frying or Baking
17 - About 2 cups vegetable oil, for frying
18 - Olive oil, for brushing (if baking)
# Method Steps:
01 - Rinse bulgur under cold water and drain thoroughly. Let it sit for 10 minutes to soften.
02 - In a large bowl, mix softened bulgur, ground meat, chopped onion, salt, allspice, cinnamon, and black pepper. Knead by hand, adding cold water gradually until a smooth, cohesive dough forms. Cover and refrigerate while preparing the filling.
03 - Heat olive oil in a skillet over medium heat. Sauté onions until softened, about 3 minutes. Add ground meat and cook until browned, breaking it apart.
04 - Stir in pine nuts, allspice, cinnamon, salt, and black pepper. Continue cooking for 3 to 4 minutes until pine nuts turn golden. Remove from heat and let cool slightly.
05 - With wet hands, take a golf ball-sized piece of dough and flatten it into a thin oval shell. Spoon 1 to 2 teaspoons of filling into the center, then pinch the edges to seal and form a torpedo shape.
06 - Repeat shaping with remaining dough and filling portions.
07 - Heat vegetable oil in a deep pan to 350°F. Fry kibbeh in batches for 4 to 5 minutes until deep golden brown. Drain on paper towels.
08 - Preheat oven to 390°F. Arrange kibbeh on a parchment-lined baking sheet, brush with olive oil, and bake for 25 to 30 minutes, turning halfway through, until crisp and golden.
