Kibbeh

Method

1. 1 Soak the finely ground bulgur for 30 minutes, then squeeze out the excess water and knead it with half of the ground lamb for 10 minutes to form a pliable dough.
2. 2 Let the shells cool for 30 minutes; only then can the cold shells be molded into thin tubes without cracking.
3. 3 Sauté the remaining meat with onions, pine nuts, and baharat for 8 minutes to make the filling, then let it cool.
4. 4 Mold the shell into a hollow tube on your index finger, stuff it with the filling, and then pinch both ends to form a rhombus shape.
5. 5 Fry in oil at 175 degrees for 5 minutes until evenly browned; the pointed ends indicate kibbeh balls, unlike kibbeh baked on a tray and cut into squares.

With an appliance

• Air fryer 1 hr 16 min

  Replace step 5: spray the kibbeh balls evenly with oil, fry in an air fryer at 190 degrees for 12 minutes, flipping at the 7th minute so that both ends are pointed and the entire crust is evenly browned.