Kibbeh Arras

Rinse the fine bulgur, cover with cold water by 1–2 cm and leave for 30 minutes to soften. Drain in a sieve and squeeze out the excess water very thoroughly.

For the filling, heat 30 ml vegetable oil in a skillet over medium heat. Add 1 finely chopped onion and cook for 4–5 minutes until soft but not browned. Add 100 g ground lamb, half the salt, half the black pepper and half the cinnamon; break up the meat with a spatula and cook for 5–7 minutes until done. Stir in the lemon juice and pine nuts, remove from the heat and let cool completely.

For the shell, combine 500 g ground lamb, the drained bulgur, 1 onion grated on a fine grater, and the remaining salt, black pepper and cinnamon. Knead for 5–7 minutes, wetting your hands with ice water and gradually adding small amounts of it, until the mixture becomes smooth, pliable and not overly sticky. Do not add all the water at once.

Cover the shell mixture and chill for 15 minutes. Wet your hands with ice water, take about 2 tbsp of the mixture and shape it into a ball. Use your index finger to hollow out a deep cavity, leaving walls about 3 mm thick.

Spoon 1–2 tsp of the chilled filling into the cavity without smearing the edges. Pinch the shell closed, seal the opening with wet fingers and shape into an oval torpedo with pointed ends. Repeat with the remaining shell mixture and filling.

Heat oil for frying to 190°C in a deep skillet or pot. Carefully lower the kibbeh in small batches so they don't touch each other, and fry for about 4 minutes, turning once, until deep golden brown.

Remove the kibbeh with a slotted spoon onto paper towels to drain excess oil, and serve warm.