In a skillet, heat oil and add finely chopped onions with a pinch of salt. Sauté, then add the ground beef and kibbeh spices. Stir and cook until the meat is fully cooked.

Pour 2 cups of boiling water over the bulgur. Add finely chopped onion and spices, then cover with plastic wrap and let sit for 30 minutes.

After 30 minutes, knead the mixture well with your fingertips until it forms a soft, pliable dough that is easy to shape into balls and doesn't crack.

Prepare the filling. Take small pieces of the kibbeh dough and shape them into balls. Flatten each ball, add a suitable amount of filling, and moisten your hands with a little water or oil to seal them well. Shape into oval, pointed kibbeh pieces. Repeat until all the dough and filling are used.

Heat oil, then fry the kibbeh pieces on high heat for one minute. Reduce the heat to medium and continue frying until all are done. Drain on paper towels and serve on a platter with potatoes and pickles. Enjoy!