# 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
→ For Frying or Baking
17 - About 2 cups vegetable oil for frying
18 - Olive oil for brushing if baking
# Steps:
01 - Rinse bulgur thoroughly in cold water, drain well, and let stand for 10 minutes to soften.
02 - Combine softened bulgur, ground meat, chopped onion, salt, allspice, cinnamon, and black pepper in a large bowl. Knead the mixture, adding cold water as needed 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 soft, about 3 minutes. Add ground meat and cook until browned, breaking up any clumps.
04 - Incorporate pine nuts, allspice, cinnamon, salt, and pepper into the meat mixture. Cook for 3 to 4 minutes until pine nuts turn golden. Remove from heat and allow to cool slightly.
05 - With wet hands, pinch off golf ball-sized portions of dough and flatten into thin ovals. Place 1 to 2 teaspoons of filling in the center, pinch edges to seal, and mold into torpedo or football shapes.
06 - Continue shaping kibbeh 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. Place kibbeh on parchment-lined baking sheet and brush with olive oil. Bake for 25 to 30 minutes, turning halfway through, until crisp and golden.
