Kibbeh

🔥 Prep

• Rinse 2 cup bulgur under cold water, then soak in warm water for 20 minutes, drain and squeeze excess moisture.
• Peel and finely chop 1 onion; set half aside for filling and half for meat mixture.
• Measure 0.5 tsp cinnamon and 0.5 tsp allspice into a small bowl.
• Toast 2 tbsp pine nuts in a dry pan over medium heat until golden, about 3 minutes; set aside.
• Keep 500 g lamb mince ready in a bowl.

🔥 Cook

• 1. In a large bowl combine the soaked bulgur, 500 g lamb mince, half of the chopped onion, cinnamon, allspice, and a pinch of salt; mix thoroughly until cohesive.
• 2. Take a portion of the mixture, flatten in your palm, place a teaspoon of the pine nut and remaining onion filling (mix the toasted pine nuts with the remaining chopped onion and a drizzle of oil), then seal and shape into an oval or torpedo kibbeh; repeat for remaining mixture.
• 3. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 180 °C (or a small piece of batter sizzles immediately).
• 4. Fry the kibbeh in batches, turning occasionally, for 4–5 minutes until deep golden brown and cooked through.
• 5. Remove kibbeh with a slotted spoon and drain on paper towels.
• 6. (Optional) For a baked version, preheat oven to 200 °C, place kibbeh on a baking sheet, brush lightly with oil, and bake for 20–25 minutes, turning halfway.

🔥 Serve

• Arrange kibbeh on a platter garnished with fresh parsley leaves and lemon wedges.
• Serve with a side of tahini yogurt sauce, cucumber-tomato salad, and warm pita bread.
• Enjoy hot as an appetizer or main dish.