In a bowl, soak the bulgar for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth

Place into bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper. yes raw meat

Combine well and place small amount in blender until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. You can put in the refrigerator let chill an hour to firm if you like

Toast your pine nuts in a pan.

In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.

Take an egg sized amount of dough mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball. 

Deep fry in oil for about 10 minutes or until golden brown. Put onto paper towels to absorb excessive oil.

Take cucumbers peel them. Slice in half remove the seeds. Grate the cucumbers amd save the juices add the cucumbers and juice to sauce ingredients and mix. Chill and use with the Kibbeh.. serve hope you enjoy!

I had a bit of filling left so I added 1 pound corn to it . It was delicious.

You can bake them. I did mine 400° Fahrenheit for 40 minutes