# 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 - Vegetable oil, about 2 cups for frying
18 - Olive oil, for brushing if baking
# Directions:
01 - Rinse bulgur under cold water and drain thoroughly. Let it rest for 10 minutes until softened.
02 - Combine softened bulgur, ground meat, chopped onion, salt, allspice, cinnamon, and black pepper in a large bowl. Knead thoroughly, adding cold water as necessary until a smooth dough forms. Cover and refrigerate while preparing the filling.
03 - Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add ground meat and cook until browned, breaking apart lumps.
04 - Stir in pine nuts, allspice, cinnamon, salt, and black pepper. Continue cooking 3 to 4 minutes until pine nuts are golden. Remove from heat and let cool slightly.
05 - With wet hands, shape a golf ball-sized portion of dough into a thin oval shell. Place 1–2 teaspoons of filling in the center, seal edges carefully, and form into a torpedo shape.
06 - Continue with remaining dough and filling, shaping kibbeh accordingly.
07 - Heat vegetable oil in a deep pan to 350°F (180°C). Fry kibbeh in batches for 4 to 5 minutes until deep golden and crisp. Drain on paper towels.
08 - Preheat oven to 390°F (200°C). Arrange kibbeh on a parchment-lined baking sheet, brush with olive oil, and bake for 25 to 30 minutes, turning once halfway through, until golden and crispy.
