Lamb Kibbeh with Pine Nuts

Instructions

1. 1
   Soak bulgur wheat in cold water for 15 minutes, then drain well and squeeze out excess moisture.
2. 2
   In a large bowl, combine ground lamb, drained bulgur, minced onion, cumin, cinnamon, allspice, cayenne pepper, mint, and parsley.
3. 3
   Mix ingredients thoroughly using your hands until well combined. Season with salt and pepper to taste.
4. 4
   Wet your hands to prevent sticking. Form the mixture into oval or torpedo-shaped patties, about 8cm long.
5. 5
   Heat oil in a deep pan or skillet to 175°C (350°F). Carefully place kibbeh into the hot oil in batches.
6. 6
   Fry for 4-5 minutes per batch, turning occasionally, until golden brown on all sides.
7. 7
   Remove with a slotted spoon and drain on paper towels.
8. 8
   Toast pine nuts in a dry pan until fragrant and golden, then sprinkle over kibbeh before serving.
9. 9
   Serve hot with tahini sauce, fresh lemon juice, tomatoes, and cucumbers.