Bring the water and bouillon cubes to a boil, stirring until the cubes dissolve. Soak the bulgur in this mixture.

Grind the chicken breast in a meat grinder for the first time.

Mix the soaked bulgur with the ground chicken, then grind them together in the meat grinder a second time. Add salt and spices.

For the filling, sauté the ground chicken with pine nuts and spices.

Divide the dough into medium-sized pieces. Shape each piece into a ball, make an indentation in the center, and fill with a spoonful of the filling. Seal and shape into kibbeh ovals, then fry in oil until golden brown.