Rinse the fine bulgur and soak it in water for 30 minutes.

Cut a large onion and place it in a food processor or meat grinder with the bulgur. Process until it forms a dough. Repeat this step so the mixture is processed twice. Now add the finely ground meat and mix well. Add salt, marjoram, black pepper, nutmeg, and sweet red chili pepper. Taste and adjust seasoning if needed.

In a skillet, heat the clarified butter over medium heat. Add the ground meat and cook, then add the chopped onions. Season with salt, mixed spices, and black pepper. Stir in the pine nuts. Once cooked through, turn off the heat and add the sumac. Take a piece of the kibbeh mixture, roll it into a ball in your hands, make a hole, and fill it with a little of the filling. Seal it well. Repeat until all the mixture is used.

Notes: If you want to freeze the kibbeh, first chill them in the refrigerator for several hours, then freeze them in batches. When frying, make sure the oil is very hot before adding the kibbeh to prevent them from falling apart.