To prepare the filling: In a suitably sized pot, melt the clarified butter or ghee. Add the chicken and cook, stirring, until the liquid evaporates and the chicken turns a deep brown color. Add the onions and sauté for a few minutes until they become soft and yellow. Add the salt, black pepper, and mixed spices, and stir to combine. Transfer the chicken mixture to a deep bowl, add the parsley and pine nuts (if using), and mix well. Let the filling cool before using it to stuff the kibbeh.

Wash the bulgur several times, then drain and place it in a deep bowl to absorb water and expand. Using a meat grinder fitted with a fine disk, grind the chicken, bulgur, onion, garlic, and parsley together. Mix the kibbeh dough until you get a smooth, uniform mixture. Add the salt and black pepper and mix until well combined. Place a little cold water in a deep bowl to help shape the kibbeh. Attach the kibbeh shaping tool to a food processor or meat grinder if you have one.

Place a small amount of kibbeh dough into the grinder and run it at medium speed. Seal one end of the tube and fill with about 1 teaspoon of the filling. Moisten your fingertips with a little cold water and seal the dough around the filling. Shape the kibbeh into an oval, round disk, or small ball. Heat oil in a deep skillet over medium heat. Add several kibbeh pieces to the oil and fry until golden brown.