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1
Rinse the bulgur wheat three times, then transfer to a bowl and pour over 1/2 cup boiling water.
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2
Cover and leave while you prepare the stuffing.
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3
For the stuffing, heat the oil in a pan and cook the onion gently for 8 minutes or until soft.
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4
Add the pine nuts and stir over medium-high heat for a minute or so before adding the garlic, spices, golden raisins and lamb and stir-frying until the lamb has browned.
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5
Season and turn off the heat, then stir in the cilantro leaves.
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6
Drain the bulgur wheat thoroughly and transfer to a bowl.
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7
In a processor, pulse the remaining meat, onion, and spices together with some more seasoning until combined.
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8
Mix into the bulgur, using your hands, as if you are kneading dough.
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9
Stir in a tablespoonful of Greek yogurt and season generously.
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10
Take a golf ball-sized amount of the bulgur mix in your wet hands and flatten into your palm.
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11
Place a teaspoon or so of the stuffing mixture into the center and then, with a little more bulgur mix, enclose the stuffing and form into a small lemon shape.
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12
Place onto a plate while you make about 1214 more.
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13
Chill for 20 minutes, or longer if you want to make them in advance.
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14
When you are ready to cook the kibbeh, heat 1-2 inches or so of oil in a deep frying pan.
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15
When sizzling hot but not smoking hot, add half the kibbeh and fry for 7-10 minutes or until they are deep brown all over.
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16
Drain on paper towels.
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17
Keep warm in the oven while you fry the next batch.
