Rinse the bulgur well and soak it until the grains soften. Grind the basil, onion, and listed spices together.

Add the basil mixture to the bulgur and knead well by hand until the dough is cohesive.

In a pot over medium heat, melt the clarified butter and sauté the onions until soft. Add the ground beef, salt, and spices, and cook until done. Remove from heat and let cool.

Stir the fried pine nuts and pomegranate molasses into the cooked beef mixture.

Divide the kibbeh dough into equal balls. Make a hole in the center of each ball, fill with about 1 tablespoon of the meat filling, seal, and shape into ovals. Repeat until all the dough is used.

Heat oil in a pot and fry the kibbeh until golden brown. Serve as an appetizer.