Kibbeh

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Rinse the fine bulgur briefly, soak it for 10 minutes, then squeeze it very dry.

Ingredients quick view

1 cup fine bulgur wheat

1 1/2 pounds very lean ground lamb or beef, divided

2 small onions, divided

1 1/2 teaspoons Lebanese seven-spice, divided

1/2 teaspoon cinnamon

Salt to taste

Black pepper to taste

1/3 cup pine nuts

1 tablespoon olive oil

Neutral oil, for deep-frying

Ensure your bulgur is well-drained to prevent soggy kibbeh.

Toast the pine nuts carefully to bring out their flavor without burning them.

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