First, soak the bulgur in the warm water and let it absorb the liquid.

Next, prepare the meat grinder. In a large bowl, combine the bulgur with all the other dough ingredients and mix well. If the mixture is too dry, add a little more water. Run the mixture through the grinder twice.

For the filling, add the pomegranate seeds, salt, and black pepper, then mix and set aside. Stir in the nuts and mix well.

Once the filling is ready and cooled, start making it: Melt the butter in a pan over the stove. Add the chopped onions and sauté until they soften. Cover and cook on very low heat. Once the onions are done, add the ground lamb and cook, stirring, until the meat is fully cooked.

Note: I use roasted, ready-to-eat almonds—they taste best! Now, start shaping the kibbeh. Wet your hands well to help form the dough. Shape the kibbeh in your hand, fill with the prepared filling, and seal carefully. Once finished, cover until ready to fry.

Heat plenty of oil for deep frying. The oil should be hot when you add the kibbeh. After a short time, lower the heat. Once golden brown, remove and serve with cucumber yogurt on the side.

Enjoy and best wishes to you all! 😍😍😍😍😍😍