Kibbeh makli (fried kibbeh)

Instructions

1. Rinse the bulgur under cold water, drain it, then let it soak for about ten minutes in a little cold water.
2. Squeeze out the bulgur, add the grated onion, salt and pepper, then knead until the dough is smooth and elastic.
3. Fry the sliced onion in oil until golden, add the meat and spices and cook, breaking it up, until it changes colour.
4. Stir the toasted pine nuts into the filling and let it cool.
5. Shape a ball of bulgur dough, hollow it with your thumb, fill it with a spoonful of filling, then seal it into a small, tightly closed oval.
6. Heat the frying oil to 170 °C, lower the kibbeh in and fry for a few minutes until golden and crisp.
7. Drain on kitchen paper and serve hot.