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1
To make the outer shells, place the bulgur wheat in a bowl and cover with water.
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2
Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
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3
In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste.
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4
Add the strained bulgur wheat and mix well.
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5
Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
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6
To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes.
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7
Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes.
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8
Remove from the heat and add the pine nuts.
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9
Let sit until cool enough to handle.
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10
To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls.
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11
Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom.
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12
Stuff each ball with about 1 tablespoon of the stuffing.
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13
Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top.
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14
Repeat with the remaining ingredients, wetting your hands frequently.
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15
Preheat the oil to 360 degrees F.
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16
In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes.
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17
Remove with a slotted spoon and drain on paper towels.
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18
Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
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19
In a medium bowl, whisk the yogurt until smooth and creamy.
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20
Add the remaining ingredients and whisk to combine.
