Prepare the Bulgur: In a large bowl, combine the fine bulgur wheat with 125ml (1/2 cup + 1 tbsp) of ice water. Mix well to ensure all the bulgur is moistened. Cover the bowl with plastic wrap and let it sit for 15-20 minutes, allowing the bulgur to absorb the water and soften. Stir occasionally.

Prepare the Meat Mixture: While the bulgur rests, take about 250g (half) of the lean ground meat and place it in a separate bowl. Add half of the finely chopped onion (about 75g or 2.6 oz), 1 tsp (5g) of salt, 0.75 tsp (2g) of cumin, 0.5 tsp (1g) of allspice, 0.25 tsp (0.5g) of cinnamon, and 0.25 tsp (0.5g) of black pepper. Mix thoroughly with your hands until well combined. This mixture will form the outer shell of the kibbeh.

Process the Meat Mixture: Transfer the seasoned meat mixture to a food processor. Process until the mixture becomes a very fine, paste-like consistency. This step is crucial for a smooth and cohesive kibbeh shell. If you don't have a food processor, you can try to finely mince the meat and onion together using a sharp knife or a meat grinder, but a food processor is highly recommended.

Combine Bulgur and Meat Paste: Add the softened bulgur (which should now be fluffy and moist) to the processed meat mixture in the food processor. Add the remaining 250g (half) of lean ground meat (uncooked), 1 tsp (5g) of salt, 0.75 tsp (2g) of cumin, 0.5 tsp (1g) of allspice, 0.25 tsp (0.5g) of cinnamon, and 0.25 tsp (0.5g) of black pepper. Process again until everything is very well combined and forms a smooth, pliable dough-like consistency. This may take a few minutes. You can also do this by hand, kneading vigorously in a large bowl until the mixture is uniform and sticky.

Prepare the Filling: In a small skillet, heat 1 tbsp (15ml) of olive oil over medium heat. Add the remaining half of the finely chopped onion (about 75g or 2.6 oz) and sauté until softened and translucent, about 5-7 minutes. Add the toasted pine nuts (if using) and cook for another minute until fragrant. Remove from heat and let cool slightly.

Chill the Kibbeh Dough: Cover the kibbeh dough with plastic wrap and refrigerate for at least 30 minutes. This chilling period makes the dough easier to shape and prevents it from sticking to your hands.

Shape the Kibbeh Balls: Prepare a small bowl of ice water to keep your hands moist. Take a portion of the chilled kibbeh dough (about the size of a walnut or a small lime). Roll it into a smooth ball in your wet hands. Then, using your index finger, carefully hollow out the center of the ball, creating a cavity. Be careful not to make the walls too thin. Fill the cavity with about 1 teaspoon of the cooled onion and pine nut filling. Pinch the edges of the dough together to seal the filling inside, re-forming it into a smooth oval or ball shape. Repeat with the remaining dough and filling.

Alternatively, shape into Patties: Instead of balls, you can flatten the dough into small patties (about 1.5cm or 0.6 inches thick). Create a small indentation in the center of each patty, fill with the onion mixture, and then carefully fold the dough over to enclose the filling, pressing the edges to seal. Flatten gently into a thicker patty shape.

Fry the Kibbeh: Heat 120ml (1/2 cup) of olive oil in a large, heavy-bottomed skillet or pot over medium-high heat. The oil should be hot but not smoking – a temperature of around 175°C (350°F) is ideal. Carefully place the shaped kibbeh (in batches, without overcrowding the pan) into the hot oil. Fry for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. For patties, fry for about 3-4 minutes per side.

Drain and Serve: Once golden brown and cooked through, remove the kibbeh from the hot oil using a slotted spoon or spider strainer. Place them on a plate lined with paper towels to drain any excess oil. Serve the kibbeh hot.