Fried Kibbeh

Instructions

1. 1

   Rinse the bulgur wheat under cold water and let it soak for about 30 minutes. Drain well.

2. 2

   In a large bowl, combine the ground beef, soaked bulgur, finely chopped onion, salt, allspice, and black pepper. Mix thoroughly until well combined.

3. 3

   Take a small amount of the mixture and form it into a ball. Use your finger to make a hole in the center, creating a hollow shell.

4. 4

   In a small pan, toast the pine nuts over medium heat until golden brown. Remove from heat and let them cool.

5. 5

   Fill the hollow shell with a few toasted pine nuts and pinch the opening to seal it. Shape it into an oval or torpedo shape.

6. 6

   Repeat the process with the remaining mixture.

7. 7

   Heat the vegetable oil in a deep frying pan over medium-high heat.

8. 8

   Fry the kibbeh in batches, turning occasionally, until they are golden brown and cooked through, about 5-7 minutes per batch.

9. 9

   Remove the fried kibbeh from the oil and drain on paper towels.

10. 10

    Serve hot as an appetizer or main dish.