# 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 - 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
→ Frying or Baking
17 - Vegetable oil, about 2 cups for frying
18 - Olive oil for brushing if baking
# How to Make:
01 - Rinse bulgur under cold water, drain thoroughly, and let sit for 10 minutes to soften.
02 - In a large bowl, combine softened bulgur, ground meat, onion, salt, allspice, cinnamon, and black pepper. Knead, adding cold water gradually to form a smooth dough. Cover and refrigerate.
03 - Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add ground meat, cook until browned, breaking up lumps.
04 - Stir in pine nuts, allspice, cinnamon, salt, and pepper. Cook another 3 to 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, flatten into a thin oval shell. Place 1–2 teaspoons of filling in center, pinch edges to seal, shaping into a torpedo.
06 - Continue shaping with remaining dough and filling until all are formed.
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, brush with olive oil, and bake 25 to 30 minutes, turning halfway, until crisp and golden.
