Kibbeh

Soak bulgur in cold water for 15 minutes, then drain and squeeze dry in a clean cloth to remove excess moisture.

In a large bowl, combine the ground protein, squeezed bulgur, minced onion, aromatic spice (allspice or cumin–cinnamon blend), salt, and pepper. Mix until just combined but not overworked—the mixture should hold together when pressed.

In a skillet over medium-high heat, cook the filling protein with the diced onion until browned, breaking it into small pieces; drain excess fat if needed. Stir in the pine nuts, spice (cumin or paprika), salt, pepper, and fresh parsley. Let cool slightly.

Wet your hands lightly. Take about 2 tablespoons of the bulgur–meat mixture and form an oval shell by pressing it around your thumb to create a hollow interior. Place a spoonful of filling inside, then seal the opening and smooth the surface.

Repeat until all mixture is used, arranging formed kibbeh on a parchment-lined baking sheet. Refrigerate for at least 15 minutes so they hold their shape during frying.

Heat oil to 350°F (175°C) in a large, heavy skillet or deep fryer. Working in batches to avoid crowding, carefully add kibbeh and fry for 4–5 minutes, turning occasionally, until golden brown and crispy on all sides.

Transfer to paper towels to drain excess oil. Serve warm with fresh herbs, lemon wedges, yogurt, or a dipping sauce of your choice.