Kibbeh

For the shell: Knead the soaked bulgur with the extra-lean ground meat, grated onion, cumin, and salt in a food processor until it becomes a sticky, cohesive dough. Refrigerate for 30 minutes.

For the filling: Sauté the chopped onion in olive oil until soft. Add the ground meat, allspice, cinnamon, and salt. Cook until browned, breaking it into fine crumbles. Stir in toasted pine nuts and let the mixture cool completely.

Keep a bowl of ice water nearby to wet your hands. Take a golf-ball-sized piece of the shell dough, poke your index finger into the center, and hollow it out into a thin-walled, torpedo-shaped cone.

Stuff the cavity with 1-2 tbsp of the cooled meat filling. Pinch the open end tightly to seal it into a pointed football shape, ensuring there are no cracks.

Heat 3 inches of oil in a deep pot to 350°F (175°C). Deep fry the kibbeh in small batches for 5-7 minutes until they are a deep, crispy mahogany brown. Drain on paper towels.