# 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 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 when baking
# How to Make It:
01 - Rinse bulgur under cold water and drain thoroughly. Let it sit for 10 minutes to soften.
02 - In a large bowl, combine softened bulgur, ground meat, onion, salt, allspice, cinnamon, and black pepper. Knead, gradually adding cold water to form a smooth dough. Cover and refrigerate.
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 lumps.
04 - Stir in pine nuts, allspice, cinnamon, salt, and pepper. Cook 3–4 minutes until pine nuts are golden. Remove from heat and let cool slightly.
05 - With wet hands, take a golf ball-sized piece of dough and flatten into a thin oval. Place 1–2 teaspoons filling inside. Pinch edges to seal and shape into a torpedo form.
06 - Repeat shaping with remaining dough and filling.
07 - Heat vegetable oil in a deep pan to 350°F. Fry kibbeh in batches 4–5 minutes until deep golden brown. Drain on paper towels.
08 - Preheat oven to 390°F. Arrange kibbeh on parchment-lined baking sheet, brush with olive oil. Bake 25–30 minutes, turning halfway until crisp and golden.
