Kibbeh

Ingredients

• 1 1/2 cups fine bulgur wheat
• 1 lb lean ground lamb, divided
• 1 medium yellow onion, quartered
• 1 1/2 tsp salt, divided
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 medium yellow onion, finely diced
• 1/3 cup pine nuts
• 2 tbsp vegetable oil, plus more for frying
• 1/4 cup ice water

Instructions

1. Rinse bulgur wheat in cold water, drain well, and place in a bowl. Cover with cold water by 1 inch and soak for 20 minutes. Drain thoroughly and squeeze out excess moisture using a clean kitchen towel.
2. For the shell, combine soaked bulgur, 1/2 lb raw ground lamb, quartered onion, 1 tsp salt, 1/2 tsp allspice, 1/4 tsp cinnamon, and 1/4 tsp black pepper in a food processor. Process until a smooth, paste-like dough forms, about 2 minutes. Add ice water as needed to achieve a pliable consistency. Refrigerate for 30 minutes.
3. For the filling, heat 2 tbsp oil in a skillet over medium-high heat. Add diced onion and cook until softened, about 5 minutes. Add remaining 1/2 lb ground lamb, breaking it up, and cook until browned, about 6 minutes. Stir in pine nuts, remaining 1/2 tsp salt, 1/2 tsp allspice, 1/4 tsp cinnamon, cumin, cayenne, and remaining black pepper. Cook 2 minutes more. Let cool completely.
4. With wet hands, take a golf ball-sized portion of the shell mixture. Form into an oval and use your finger to create a hollow pocket. Fill with 1 tablespoon of the lamb filling, then pinch and seal the opening, shaping into a torpedo or football shape with pointed ends. Smooth any cracks with wet fingers.
5. Heat 3 inches of vegetable oil in a deep pot to 350°F. Fry kibbeh in batches of 4–5, turning occasionally, until deep golden brown and crispy, about 4–5 minutes per batch. Drain on paper towels.
6. Serve hot with tahini sauce, garlic sauce, or plain yogurt on the side.