Kibbeh (Stuffed Bulgur and Meat Croquettes)

Step 1

Place the bulgur wheat in a bowl, cover with cold water, and let soak for 20 minutes; drain well and squeeze out excess moisture.

Step 2

In a food processor, pulse the soaked bulgur with 12 ounces of the ground lamb, the grated onion, half the cinnamon, half the allspice, and half the salt until it forms a smooth, sticky paste; this is the kibbeh shell mixture.

Step 3

Heat a splash of the vegetable oil in a skillet over medium heat and cook the finely chopped onion for 5 minutes until softened.

Step 4

Add the ground beef, the remaining 4 ounces of ground lamb, the remaining cinnamon, remaining allspice, remaining salt, and the black pepper to the skillet; cook, breaking up the meat, for 8 to 10 minutes until browned and no longer pink, reaching an internal temperature of 160°F.

Step 5

Stir the pine nuts into the filling and cook for 2 more minutes, then remove from heat and let cool.

Step 6

Wet your hands, take a golf-ball-sized portion of the shell mixture, and shape it into a hollow oval shell using your thumb.

Step 7

Fill each shell with 1 tablespoon of the meat filling and pinch the edges closed to form a smooth torpedo shape; repeat with the remaining mixture.

Step 8

Heat the remaining vegetable oil in a deep, heavy pot to 350°F.

Step 9

Fry the kibbeh in batches for 4 to 5 minutes per batch, turning occasionally, until deep golden brown and crisp on the outside.

Step 10

Drain on paper towels and serve warm.