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1
In a medium skillet, melt the butter in the olive oil over moderate heat.
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2
Add the pine nuts and cook, stirring constantly, until golden.
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3
Transfer the nuts to a plate.
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4
Add the onions to the skillet and cook, stirring, until softened but not browned.
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5
Add the lamb and cook, stirring to break it up, until no trace of pink remains.
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6
Remove from the heat and stir in the toasted pine nuts and the allspice, cinnamon, cumin, salt and pepper.
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7
Stir in 1 teaspoon of the pomegranate molasses and 1/2 teaspoon of the sumac.
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8
Taste and add the remaining pomegranate molasses and sumac if desired.
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9
In a food processor, pulse the onions until finely chopped; add the salt, pepper, allspice, cinnamon, cumin and cayenne and process until minced.
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10
Distribute the meat over the onions and pulse to mix.
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11
Transfer to a large bowl.
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12
Put the bulgur in a large bowl and stir in enough water to cover.
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13
When the wheat dust and chaff rise to the surface, pour off the water.
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14
Rinse the bulgur 3 or 4 more times, until the water is clear.
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15
Cover the bulgur with fresh water and let it soak for 20 minutes.
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16
Drain the bulgur, squeeze it dry and add it to the lamb.
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17
Using wet hands, knead the kibbe as you would bread dough, wetting your hands frequently to prevent sticking.
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18
The texture of the kibbe should resemble light biscuit dough.
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19
Refrigerate until well chilled.
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20
Moisten your hands and roll about 1/4 cup of the kibbe into a football shape.
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21
Using your index finger, poke a hole in 1 end of the football and gently work your finger into the kibbe until you have a 3-inch-long torpedo-shaped shell with 1/3-inch-thick walls.
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22
Cradling the kibbe in one hand so that the walls don't collapse, spoon about 1 tablespoon of the filling into the cavity.
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23
Pinch the end to seal, patting the kibbe into a 3-by-1 1/2-inch torpedo.
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24
Set the kibbe on a baking sheet lined with plastic.
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25
Repeat with the remaining kibbe and filling.
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26
In a medium saucepan, heat 2 inches of oil to 350.
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27
Fry the kibbe, 5 at a time, until browned, about 3 minutes.
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28
Drain on a rack lined with paper towels.
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29
Serve with the Eggplant-Yogurt Sauce.
