Classic Fried Kibbeh

Make the Filling

1. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until soft and lightly golden, 8 to 10 minutes.

2. Add the ground meat. Cook, breaking it up, until browned and cooked through, 5 to 7 minutes.

3. Season with allspice, cinnamon, salt, and pepper. Stir in pine nuts and parsley if using. Taste and adjust seasoning.

4. Transfer to a bowl and let cool completely. Warm filling makes shaping harder and can cause blowouts in the fryer.

Hydrate the Bulgur

1. Place bulgur in a bowl and pour warm water over it. Let sit 10 to 15 minutes until tender.

   Note: Bulgur absorption varies by brand and grind. If the grains still feel hard after resting, add a small splash of warm water, wait 5 more minutes, then continue.

2. Drain well in a fine-mesh strainer, pressing to remove excess water. You want hydrated bulgur, not soggy bulgur.

Mix the Casing

1. In a large bowl, combine drained bulgur, ground meat, grated onion, parsley, salt, allspice, cumin, cinnamon, and black pepper.

2. Knead with clean hands for 3 to 5 minutes until the mixture looks cohesive and slightly sticky, like a soft dough (this is your casing).

3. If it feels crumbly or cracks when you press it, knead in ice water 1 tablespoon at a time. The casing should hold together when you pinch it.

Optional smooth texture move: For a more traditional fine casing, pulse the casing mixture in a food processor in two batches until smoother, then return to the bowl.

Shape and Stuff

1. Set up a parchment-lined sheet pan. Keep a small bowl of water nearby for your hands.

2. With wet hands, portion about 2 tablespoons of casing mixture and roll into a ball.

3. Use your thumb to make a deep hole, then rotate and pinch to form a thin shell, about 1/8 inch thick.

4. Add 1 to 1 1/2 teaspoons cooled filling. Do not overstuff.

5. Pinch closed, then shape into a torpedo, with slightly pointed ends. Each piece will be about 2 1/2 to 3 inches long. Place on the tray and repeat.

6. Chill the shaped kibbeh for 20 to 30 minutes. (You can also refrigerate, covered, for up to 24 hours before frying.)

Fry

1. Fill a heavy pot with 2 to 3 inches of oil, and do not fill the pot more than halfway. Heat to 350°F. A thermometer helps keep the oil steady.

2. Fry in batches, 4 to 6 at a time, without crowding. Cook until deep golden brown and crisp, 4 to 6 minutes, turning occasionally.

3. Transfer to a wire rack to drain. Sprinkle very lightly with salt while hot, if you want.

4. Serve warm with lemon wedges and yogurt sauce.