Kibbeh

Place the 1 cup fine bulgur wheat in a bowl, cover with water and let soak for 20 minutes. Drain well and squeeze out excess water using a cheesecloth or clean kitchen towel.

For the outer shell: In a food processor, combine the drained soaked fine bulgur wheat, half of the grated yellow onion, 1 pound of lean ground beef, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground allspice. Pulse until you get a smooth paste. Add a few tablespoons of 1/2 cup ice water as needed to help it blend. Transfer to a bowl, cover, and refrigerate for 30 minutes.

For the filling: In a skillet over medium heat, cook the remaining 1/2 pound of lean ground beef with the remaining grated yellow onion until the meat is browned. Add the remaining salt, black pepper, ground allspice, and all of the 1/2 tsp ground cinnamon. Cook for 2 minutes more.

Stir in the 1/2 cup toasted pine nuts and 2 tbsp minced fresh mint leaves, then remove from heat and let cool.

To form the kibbeh: Wet your hands with cold water. Take a golf ball-sized portion of the shell mixture and form a hollow in the center with your finger.

Place a tablespoon of the filling inside the hollow and close the shell around it, sealing well and shaping into an oval or football shape. Continue with the remaining mixture.

Heat the 4 cups vegetable oil (for frying) in a deep pot to 350°F (175°C). Fry the kibbeh in batches until golden brown, about 3-4 minutes per batch.

Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature with yogurt for dipping.