Kibbeh

Instructions

1. In a large bowl, combine the bulgur wheat and cold water. Let it soak for about 20 minutes, or until the bulgur is softened and the water is absorbed.
2. In a food processor, blend the ground meat and onion until smooth. Transfer to a large mixing bowl.
3. Add the soaked bulgur, mint, parsley, salt, allspice, cinnamon, black pepper, and cayenne pepper to the meat mixture. Mix thoroughly with your hands until well combined.
4. With damp hands, take a small portion of the mixture and shape it into an oval or ball, about the size of a golf ball. Repeat with the remaining mixture.
5. In a large skillet, heat the olive oil over medium heat. Add the kibbeh balls in batches, being careful not to overcrowd the pan.
6. Cook each batch for about 4-5 minutes on each side, or until golden brown and cooked through.
7. Remove the kibbeh from the skillet and drain on paper towels to remove excess oil.
8. Serve the kibbeh warm as an appetizer or main dish, accompanied by tahini sauce or yogurt.