Soak the bulgur in warm water for 10 minutes, then drain well and squeeze out excess moisture.

In a food processor, combine half of the ground beef with the bulgur, grated onion, salt, pepper and spices. Process until smooth and dough-like.

Heat olive oil in a pan over medium heat. Add remaining ground beef and pine nuts, season lightly, and cook until beef is browned. Cool completely.

With wet hands, take a small portion of kibbeh dough, hollow it gently, fill with a spoon of meat mixture, then seal and shape into an oval.

Heat vegetable oil to 175 °C in a deep pan. Fry kibbeh in batches for 4–5 minutes until deep golden brown.

Remove kibbeh with a slotted spoon and drain on paper towels. Serve hot.