Ingredients

• Fine bulgur (#1) 250 g
• Lean ground beef (90% lean), for the shell 450 g
• Ground beef (85% lean), for the filling 250 g
• Onions 2 medium (250 g)
• Pine nuts 40 g
• Olive oil 2 tbsp
• Seven-spice mix (baharat) 2 tsp (5 g)
• Salt 2 tsp (12 g)
• Ice water 60 ml
• Sunflower oil, for deep-frying 1 l

Instructions

1. 1

   Rinse the bulgur in a sieve, cover with cold water for 10 minutes, then drain and squeeze out as much water as possible with your hands.

2. 2

   For the filling, fry 1 chopped onion in the olive oil over medium heat for 5 minutes, add the 85% beef and cook for 8-10 minutes until browned, then stir in the pine nuts, 1 tsp seven-spice and 0.5 tsp salt and let cool.

3. 3

   For the shell, grate the second onion and blend it in a food processor with the lean beef, the remaining spice and salt until smooth.

4. 4

   Knead the paste with the bulgur for 5 minutes, adding the ice water a spoonful at a time, until it forms a smooth, pliable dough.

5. 5

   With wet hands, roll 24 balls of about 45 g, hollow each with a finger into a thin shell, fill with about 1 tablespoon (15 g) of filling, seal and shape into a pointed oval.

6. 6

   Heat the sunflower oil to 175C and fry the kibbeh in batches for 4-5 minutes, turning, until deep brown; drain on paper towels.

7. 7

   Serve hot with plain yogurt, lemon wedges and a green salad.