First, let's prepare the bulgur. Ideally, buy the fine type, but if you can't find it, you can use a slightly coarser one. Each package has instructions on how to prepare it, and I recommend always following those directions. It's as simple as washing it well, bringing water to a boil, and when it's ready, remove it from the heat and add the bulgur. Let it sit for about 5 minutes, and if the bulgur is fine, it will be hydrated. Then drain it very well with a thin cloth, and it's ready.

Now let's make a sauté for the filling. Sauté the finely chopped onion with the garlic, and when it's soft, add the pine nuts and stir until you notice a slightly different aroma and they start to toast. Add the meat along with the finely chopped parsley and spices, and cook everything together until the meat is well done. Now you can let the sauté cool.

Let's assemble the kibbeh! Take the ground lamb mixed with the bulgur from the refrigerator. Take a portion of meat about the size of a pom-pom ball with hands previously moistened with water and shape it into a round ball. Now make a hole in the center as shown in the photo. Fill this hole with the meat and pine nut sauté.

Close the meatball and shape it into a football, that is, an elongated ball with a point at each end. Heat a pan with plenty of sunflower oil and fry over medium-low heat with patience until they are golden brown!! 😌👌🏻

Once they are nicely golden, place them on absorbent paper, and then you can serve them with your sauce and, if you like, a little lemon to squeeze on top. They are delicious!! 🔥🔥