Rinse the bulgur, drain it well, and let it rest for 1 hour.

After 1 hour, add the remaining ingredients to the bulgur and mix well. Grind the mixture twice in a meat grinder, adding water as needed to form a dough. Knead thoroughly, cover with plastic wrap, and refrigerate.

To prepare the filling, cook the onion with the clarified butter and a pinch of salt over heat, stirring until the onion softens and becomes translucent. Add the ground beef and cook, stirring, until the meat is cooked through and the liquid evaporates. Season with salt and ground black pepper, stir briefly, then remove from heat and let the filling cool completely before stuffing the kibbeh.

If using, add fried pine nuts after the meat is cooked.

Fry in plenty of hot oil until golden brown and crispy.