# What You'll Need:
→ 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 teaspoon salt
05 - 1 teaspoon ground allspice
06 - 1/2 teaspoon ground cinnamon
07 - 1/2 teaspoon black pepper
08 - 2 tablespoons 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 tablespoon olive oil
13 - 1/2 teaspoon ground allspice
14 - 1/4 teaspoon ground cinnamon
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Frying or Baking
17 - About 2 cups vegetable oil for frying
18 - Olive oil for brushing (if baking)
# How To Make It:
01 - Rinse the bulgur thoroughly in cold water and drain. Allow to sit for 10 minutes to soften.
02 - In a large bowl, combine softened bulgur, ground meat, chopped onion, salt, allspice, cinnamon, and black pepper. Knead well, adding cold water gradually to achieve a smooth dough. Cover and refrigerate while preparing filling.
03 - Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add ground meat and cook until browned, breaking up lumps.
04 - Add pine nuts, allspice, cinnamon, salt, and pepper to the skillet. Cook for an additional 3 to 4 minutes until pine nuts are toasted. Remove from heat and allow to cool slightly.
05 - With wet hands, pinch off golf ball–sized portions of dough. Flatten each into a thin oval shell. Spoon 1 to 2 teaspoons of filling into the center, then pinch edges tightly to seal. Shape into torpedo or football shapes.
06 - Continue shaping remaining dough and filling into kibbeh pieces.
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.
