Kibbeh

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 oz (85g) ground sirloin or ground lamb
• 1 tbsp pine nuts, lightly toasted
• 1/2 tsp ground cinnamon
• Salt and freshly ground black pepper
• 1 cup bulgur (cracked wheat), soaked in cold water, drained, and pressed
• 9 oz (250g) ground sirloin or ground lamb
• 1/2 tsp ground allspice
• Salt and freshly ground black pepper
• Vegetable oil, for deep-frying
• Deep-frying thermometer

1. To make the filling, heat the oil in a frying pan over medium heat.
2. Add the onion and cook about 6 minutes, until golden.
3. Add the ground sirloin and cook, breaking up the meat, about 5 minutes, until lightly browned.
4. Stir in the pine nuts and cinnamon and season with salt and pepper.
5. Let cool.
6. Puree the onion in a food processor.
7. Add the bulgur, raw beef, and allspice and season with salt and pepper.
8. Process until the mixture can be kneaded like a dough.
9. Moisten your hands with water.
10. Flatten an egg-sized piece of the shell mixture to about 1/4 in (5mm) thickness.
11. Top with a portion of the filling and enclose the filling with the shell mixture.
12. Shape the ends into points.
13. Continue with the remaining shell mixture and filling to make a total of 12 kibbeh.
14. Cover and refrigerate for at least 1 hour.
15. Halfway fill a large frying pan with oil and heat over high heat to 350F (170C).
16. In batches, add the kibbeh and deep-fry about 3 minutes, until golden brown.
17. Drain on paper towels and serve hot.

olive oil, onion, ground sirloin, nuts, ground cinnamon, salt, water, ground sirloin, ground allspice, salt, vegetable oil, thermometer

Taken from www.cookstr.com/recipes/kibbeh (may not work)