Add the fine white or brown bulgur to a bowl and pour in 3 cups boiling water. Cover and let it sit until the bulgur softens and absorbs the water, about 3 hours.

After soaking, knead the bulgur by hand. Add salt, cumin, ground red pepper, and the onion juice. Add the flour and knead well until you get a dough that's easy to shape. Cover and refrigerate.

To prepare the filling, heat the clarified butter in a skillet. Add the onions and ground meat over high heat, stirring constantly so the onion and meat release their juices. Let it cook until the liquid evaporates. Add salt, black pepper, and meat spice blend. Stir and let the filling cool.

Take a small piece of dough and make a hole in the center. Gently flatten the dough with your hands, fill with about 1 teaspoon of the meat mixture, then close it by pinching between your fingers and thumb. Wet your hands slightly to help seal and smooth the kibbeh so it doesn't open while frying.

Arrange the kibbeh on a tray. You can freeze them at this stage: place them on the tray in the freezer until the bottoms are firm, then flip and freeze until solid. Store in freezer bags.

Heat plenty of oil in a deep fryer or large pot until hot. Fry the kibbeh in batches—if frozen, add only 4 pieces at a time so they don't break apart. Don't stir too much; let them brown on their own. Remove to paper towels. Wait 5 minutes for the oil to reheat, then fry the next batch of 4 frozen kibbeh.