Ingredients

• 250 g fine bulgur (burghul number one)
• 500 g very lean lamb leg, trimmed of all fat and sinew, finely minced
• 1 small onion
• 1 tsp ground cumin
• 2 tsp Lebanese seven spice
• ½ tsp dried marjoram
• 4 tbsp ice-cold water
• 300 g minced lamb with some fat
• 1 large onion
• 50 g pine nuts
• 1 tbsp ghee (samneh)
• ½ tsp ground cinnamon
• ¼ tsp ground black pepper
• to taste salt
• 1.5 L vegetable oil
• 300 g plain yoghurt
• 1 lemon

Method

1. 01
   Soak the bulgur Rinse the fine bulgur in a bowl of cold water, drain it, then cover it with fresh cold water by about one centimetre and leave it to soften for fifteen minutes.
2. 02
   Toast the pine nuts Melt the ghee in a frying pan over medium heat and stir the pine nuts in it until they are light golden, then lift them out onto a plate.
3. 03
   Soften the filling onion In the same pan, cook the finely chopped large onion over medium heat, stirring often, until soft and translucent.
4. 04
   Brown the filling meat Add the minced lamb for the filling, break it up with a spoon, and cook until it is browned and any liquid has evaporated.
5. 05
   Season and cool filling Stir in one teaspoon of seven spice, the cinnamon, the black pepper, about one teaspoon of salt and the toasted pine nuts, then spread the filling on a plate and let it cool completely.
6. 06
   Squeeze the bulgur Tip the soaked bulgur into a sieve and press out as much water as you can with your hands.
7. 07
   Grind the shell paste Blend the small onion in a food processor until it is a smooth purée, then add the lean lamb, the cumin, one teaspoon of seven spice, the marjoram and about one and a half teaspoons of salt, and pulse until it becomes a smooth, sticky paste.
8. 08
   Knead in the bulgur Add the squeezed bulgur to the meat and pulse or knead by hand for several minutes, adding the ice-cold water a spoonful at a time, until you have a smooth, pliable dough that holds together without cracking.
9. 09
   Chill the shell paste Cover the bowl and chill the paste in the fridge so it firms up and is easier to shape.
10. 10
    Portion the shells Divide the paste into about twenty four portions of about forty five grams each, roughly the size of a small egg or a golf ball, and roll each one smooth between wet palms.
11. 11
    Hollow out each shell Hold a ball in one palm, push your other index finger into the centre, and turn the ball against your palm to work the walls into a thin, even shell about half a centimetre thick.
12. 12
    Fill and seal Spoon in about one heaped tablespoon of filling, pinch the opening closed, and roll the kibbeh between your palms into a torpedo shape with pointed ends.
13. 13
    Chill shaped kibbeh Lay the shaped kibbeh on a tray and chill them in the fridge so they hold their shape in the oil.
14. 14
    Heat the oil Heat the vegetable oil in a deep, heavy pot to one hundred and eighty degrees Celsius.
15. 15
    Fry in batches Fry six kibbeh at a time, turning them now and then, until they are deep brown and crisp all over, then lift them out onto paper towels and repeat with the rest.
16. 16
    Rest and serve Let the kibbeh rest for a few minutes, then serve them hot with a bowl of plain yoghurt and lemon wedges on the side.