A Simple Kibbeh

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1. 1Step 1: Gather the ingredients.
2. 2Step 2: In a medium bowl, place the bulgur wheat and add the cold water. Let it soak for 30 minutes.
3. 3Step 3: Remove excess water by placing the bulgur in a cheesecloth or clean kitchen towel and thoroughly squeezing. Reserve.
4. 4Step 4: In a medium bowl, mix the coarsely chopped onion with 1 pound of the meat, the soaked bulgur, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Stir well to combine.
5. 5Step 5: Process the mixture in batches in a food processor: Pulse, then process to a sticky, smooth, dough-like consistency, adding some ice as needed to help break down the meat. Repeat the procedure until all of the beef mixture has been processed. Reserve, covered.
6. 6Step 6: In a large non-stick skillet over medium-high heat, add the olive oil and the finely chopped onion, and cook, stirring occasionally, until the onions are translucent, about 2 minutes.
7. 7Step 7: Add the remaining pound of meat and the pine nuts, if using. Break apart the meat with a wooden spoon until well combined. Add the allspice, remaining 1 teaspoon salt and 1/4 teaspoon pepper, and the cumin and stir well.
8. 8Step 8: Once the beef is no longer pink, remove from the heat and allow it to cool off for 10 minutes.
9. 9Step 9: Using damp hands, take an egg-sized amount of raw and fine meat mixture and form it into a ball. Using your index finger, poke a hole in the ball, making a pocket for the filling. Add some cooked filling and pinch the top to seal the ball. Note: This recipe will yield 25 small-sized kibbeh—about 1 1/4-ounce dough plus 1/2-ounce of filling—so be mindful of how much filling you use when stuffing the raw meat dough.
10. 10Step 10: Shape it into a ball, or pinch the ends to form a little football.
11. 11Step 11: In a deep frying pan or deep-fryer, add 4 cups of oil and heat to 350 F.
12. 12Step 12: Fry the kibbeh in batches until golden brown and crunchy, or about 5 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.
13. 13Step 13: Drain on paper towels and serve hot or warm.