# What You'll Need:
→ Kibbeh Dough
01 - 1 cup fine bulgur wheat
02 - 1.1 pounds 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 ounces 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
# Directions:
01 - Rinse bulgur thoroughly in cold water, drain well, and let it sit for 10 minutes to soften.
02 - Combine the softened bulgur, ground meat, chopped onion, salt, allspice, cinnamon, and black pepper in a large bowl. Knead while adding cold water as needed until a smooth, cohesive dough forms. Cover and chill in the refrigerator.
03 - Heat olive oil in a skillet over medium heat. Sauté onions until soft, about 3 minutes. Add ground meat and cook until browned, breaking up lumps.
04 - Stir in pine nuts, allspice, cinnamon, salt, and pepper. Cook for 3 to 4 minutes until pine nuts are golden. Remove from heat and allow to cool slightly.
05 - With wet hands, take a golf ball-sized piece of dough and flatten it into a thin oval shell. Place 1 to 2 teaspoons of filling in the center, pinch edges to seal, and shape into a torpedo or football.
06 - Continue molding remaining dough and filling into individual 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 - Alternatively, preheat oven to 390°F. Place kibbeh on parchment-lined baking sheet, brush with olive oil, and bake for 25 to 30 minutes, turning halfway until crisp and golden.
