Kibbeh Maqlieh (Fried Meat and Bulgur Patties)

Preparation

1. Step 1

   First, soak the bulgur: In a large bowl, rinse and drain the bulgur a few times, until the water runs clear, using your hand to hold back the bulgur as you pour off the water. Pour in enough cold water to cover; transfer to the fridge.

2. Step 2

   Make the filling: Heat ¼ cup oil in a medium (9-inch) frying pan or skillet over high heat until hot. Add a third of the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes. Stir in half the meat, 1 tablespoon of seven-spice powder, the allspice, cinnamon and 1 ½ teaspoons salt. Cook, breaking up any lumps with a wooden spoon, until the edges of the meat start to brown, 7 to 10 minutes. Stir in the nuts and cook for a few more minutes. Set aside to cool. (If making ahead, the filling can be refrigerated for up to 3 days.) 

3. Step 3

   Remove the bulgur from the fridge and drain. Squeeze as much water out of the bulgur as possible by straining it with a cheesecloth or by hand, working in batches. Set aside. 

4. Step 4

   In a food processor, pulse the remaining meat on the highest setting briefly, just a couple of times until the meat starts to form a paste. Add the bulgur, remaining raw onion, remaining 1 tablespoon seven-spice powder, 1 ½ teaspoons salt and an ice cube. Pulse a few more times, until you can no longer see the bulgur grains. If the mixture starts to approach room temperature or become warm to the touch at this stage, add another ice cube and pulse briefly to blend (see Tip). Once the mixture is smearable, it’s ready for kneading. 

5. Step 5

   Transfer the bulgur-meat mixture to a large bowl and knead for a few minutes, until the mix no longer feels sticky and starts to resemble a dough. Cover the bowl and let the dough rest in the fridge for 15 to 20 minutes. This will make the dough relatively firm, stretchy and easy to shape. (If making ahead, the dough can be refrigerated for up to 3 days.) 

6. Step 6

   When ready to shape, fill a small bowl with cold water and use it to wet your hands. (If working in a warm kitchen, set the bowl of dough over an ice bath to keep it cool as you work.) To begin shaping the kibbeh, scoop out a few tablespoons of dough and roll it into a golf ball-size ball. With the ball in the palm of one hand, use the index finger of your other hand to gently press into the center to create a well. Continue shaping the well by deepening and widening it until it can hold about 2 teaspoons of filling. The walls of the shell should be even and thick enough to contain the filling without tearing, about 2 to 3 millimeters. 

7. Step 7

   Next, spoon in 2 teaspoons of filling, then seal the opening by carefully stretching the dough over it. Roll the filled kibbeh gently between your palms to smooth the surface, then pinch both ends to form the shape of an American football, with two tapered, pointed tips. Place the shaped kibbeh on a sheet pan. Continue until all kibbeh are formed. (To freeze kibbeh, see Tip.)

8. Step 8

   To shallow-fry the kibbeh, add the remaining ¼ cup oil to the same frying pan used to prepare the filling. (The kibbeh can also be baked; see Tip.) Heat the oil on high for 1 minute. Working in batches, gently lower the kibbeh into the frying pan so they aren’t touching. Let them fry, undisturbed, for about 3 minutes, until the bottom starts to turn golden brown. Flip the kibbeh and continue frying for another 3 minutes, carefully spooning the oil in the pan over the kibbeh so a more even color can be achieved all around. Remove the kibbeh to a paper towel-lined plate to rest for 3 minutes. Serve with tzatziki or labneh.