Kibbeh

Steps

1. soak15 min
   bulgur hydrated but not waterlogged
   Cover the fine bulgur briefly with cool water, then drain and squeeze out excess moisture. Over-wet bulgur makes the raw meat shell soft and difficult to shape around filling.
2. sear10 min
   filling meat browned and dry
   Cook about one third of the ground meat with one chopped onion, half the spices and the pine nuts until browned and no wet juices remain. Cool completely; warm filling softens the raw shell and encourages splitting.
3. mix8 min
   shell mixture smooth and tacky
   Process or knead the remaining raw meat with hydrated bulgur, the second onion, remaining spices and salt until very fine and cohesive. A coarse crumbly shell cracks when stretched thin around the filling.
4. prep25 min
   thin sealed torpedoes
   With damp hands, form shell mixture into balls, hollow each into a thin cup, add a small spoonful of cold filling and pinch closed into pointed ovals. Keep the wall even and repair every crack before frying.
5. rest15 min
   refrigerated
   Chill the shaped kibbeh until firm. This helps the raw meat-bulgur shell hold its shape during the first moments in hot oil.
6. fry12 min
   175 C / 350 F oil, deep brown and crisp
   Fry in batches until deeply browned and cooked through, turning gently. Maintain oil temperature; cool oil gives the porous bulgur shell time to absorb fat before it sets.
7. rest3 min
   drained
   Drain briefly and serve hot or warm. The ideal contrast is a crisp thin exterior, tender meat-bulgur shell and juicy aromatic filling.