Drain the bulgur, then grind it using an electric grinder.

Mix it with the ground beef, salt, spices, and grated onion. Knead until you get a cohesive dough.

If the dough is too stiff or dry, add a little cold water until it becomes soft and doesn’t crack when grilling.

For the filling, add the ground beef, salt, and spices to a pan and cook well, then add the fried pine nuts.

For the filling: Heat the oil in a skillet, add the onions and beef fat, and cook for 5 minutes, stirring.

How to shape the kibbeh:

Divide the dough into medium-sized pieces or as desired.

Place plastic wrap on a plate, put a piece of dough on it, and flatten it to fit the plate.

Cover with another piece of dough and seal the edges well.

Place two tablespoons of the cooked meat filling inside the dough piece.

Shape into small kibbeh balls with your hands, lightly moistened with water.

Grill the kibbeh over charcoal, turning constantly until fully cooked. Serve and enjoy!