# What you 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 - 0.5 tsp ground cinnamon
07 - 0.5 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 - 0.5 cup pine nuts
12 - 1 tbsp olive oil
13 - 0.5 tsp ground allspice
14 - 0.25 tsp ground cinnamon
15 - 0.5 tsp salt
16 - 0.25 tsp black pepper
→ Frying or Baking
17 - About 2 cups vegetable oil for frying
18 - Olive oil for brushing (if baking)
# Steps to follow:
01 - Rinse bulgur with cold water, drain thoroughly, and let it rest for 10 minutes to soften.
02 - In a large bowl, combine softened bulgur, ground meat, finely chopped onion, salt, allspice, cinnamon, and black pepper. Knead the mixture while gradually adding cold water until a smooth, cohesive dough forms. 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 up any clumps.
04 - Incorporate pine nuts, allspice, cinnamon, salt, and black pepper into the skillet. Cook for an additional 3 to 4 minutes until pine nuts are golden. Remove from heat and allow to cool slightly.
05 - With wet hands, divide the dough into golf ball–sized portions. Flatten each portion into a thin oval shell, place 1 to 2 teaspoons of filling in the center, then pinch edges to seal and shape into torpedo or football shapes.
06 - For frying: Heat vegetable oil to 350°F and fry kibbeh in batches for 4 to 5 minutes until deep golden brown. Drain on paper towels. For baking: 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 until crisp and golden.
