Mix both types of bulgur together, rinse them, and soak in warm water for 30 minutes.

Drain the bulgur well and squeeze out all excess water with your hands.

Place the bulgur in a food processor and process until it forms a dough-like consistency.

Mix the bulgur with the ground chicken, spices, and salt until you have a cohesive dough. Cover and set aside.

To make the filling, heat 2 tablespoons of oil in a pan. Sauté the large onion and garlic cloves until softened. Add the ground chicken, stir, then add salt, spices, and sumac. Cook until the chicken is done, then stir in the fried pine nuts.

Once the filling has cooled, take a small piece of dough and roll it into a ball. Hold the dough in your left hand and use your right hand to hollow it out, shaping it into a cup. Fill with a spoonful of the chicken mixture, then pinch the edges to seal and shape into the traditional kibbeh form.

Heat oil well and fry the kibbeh patties until golden brown. Enjoy!