Soak the bulgur in enough warm water to cover it, but not more, for 15 minutes. Drain well.

Using a meat grinder, grind all the ingredients except the spices together, preferably twice.

Add the spices and mix well.

Start shaping the kibbeh by taking a piece of the dough, wetting your hands with a little water, and making an opening in the center. Fill it with the ground meat filling.

Seal the kibbeh and arrange them on a baking sheet lightly greased with oil. Repeat until all the mixture is used.

When frying, take the kibbeh out of the freezer 15 minutes before frying. Fry in hot oil, adding only a few at a time so the oil stays hot. Avoid stirring immediately after adding them. After about 3 minutes, lower the heat to medium and cook until done inside.

You can freeze the kibbeh by placing the baking sheet in the freezer until they are well frozen, then transfer them to freezer bags for storage.

You can add a tablespoon of cornstarch to the oil before frying to help keep the kibbeh from falling apart.