Spiced Lamb and Pomegranate Kibbeh Bites

Instructions

1. 1

   Place the fine bulgur in a large bowl and pour the warm water over it. Stir well, cover, and let it soak for 20 minutes until softened. Drain any excess water.

   ~20 min
2. 2

   Finely chop the onion or pulse it in a food processor until very fine. In a frying pan, toast the pine nuts over medium heat until golden brown. Set aside.

   ~10 min
3. 3

   In the same frying pan, add the ground lamb and cook over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the chopped onion, allspice, cinnamon, nutmeg, salt, and black pepper. Cook for another 5 minutes until the onion is softened.

   ~15 min
4. 4

   Add the cooked lamb mixture and the toasted pine nuts to the soaked bulgur. Knead the mixture thoroughly with your hands until it forms a cohesive dough. You may need to use the food processor for a smoother texture if preferred.

   ~10 min
5. 5

   Gently fold in the pomegranate seeds, being careful not to crush them too much. Chill the kibbeh mixture in the refrigerator for at least 30 minutes to firm up.

   ~30 min
6. 6

   Heat the vegetable oil in a frying pan over medium-high heat. Take small portions of the kibbeh mixture and shape them into bite-sized balls or torpedoes. Carefully fry the kibbeh bites in batches for 3-4 minutes per side, or until golden brown and crispy.

   ~15 min
7. 7

   Remove the fried kibbeh bites with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm.

   ~2 min