# Ingredient List:
→ 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 - 2 cups vegetable oil, for frying
18 - Olive oil, for brushing if baking
# How-To Steps:
01 - Rinse fine bulgur under cold water and drain thoroughly. Let it soak for 10 minutes until softened.
02 - In a large bowl, combine softened bulgur, ground meat, chopped onion, salt, allspice, cinnamon, and black pepper. Knead the mixture, adding cold water gradually until a smooth, pliable dough forms. Cover and refrigerate.
03 - Heat olive oil in a skillet over medium heat. Sauté onions until softened, about 3 minutes. Add ground meat and cook, breaking up lumps, until browned.
04 - Mix in pine nuts, allspice, cinnamon, salt, and black pepper. Cook for 3 to 4 minutes until pine nuts turn golden. Remove from heat and allow to cool slightly.
05 - Moisten hands with water. Take a golf ball–sized portion of dough, flatten into a thin oval shell. Place 1 to 2 teaspoons of filling inside. Seal edges tightly and shape into a torpedo form.
06 - Continue shaping remaining dough and filling into croquettes.
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. Arrange kibbeh on a parchment-lined baking sheet. Brush lightly with olive oil. Bake for 25 to 30 minutes, turning halfway, until golden and crisp.
