Wash the bulgur and drain it. Let it sit for half an hour until it can be kneaded by hand. Finely chop the onion and add it with salt, dried mint, and spices. Knead them together until they start to blend. Add the lean minced meat and knead together until ready.

Put the ghee in a pot, add the finely chopped onions, and sauté them a bit. Add the ground meat, stir, and add salt, spices, dried mint, and pomegranate molasses. Stir until the meat is cooked.

Put the ghee in a pan, add the almonds, and toast them until golden. Add them to the filling and stir together, then turn off the heat.

Form the kibbeh into small balls. Place a plastic wrap on a plate, put the kibbeh on the wrap, cover with another layer of plastic wrap, and flatten with the palm of your hand until slightly thin.

Take a kibbeh circle in your hand, spread the filling on it, place another circle on top, and seal the edges to form a patty like in the picture. Grill them over charcoal until slightly browned.

Melt the ghee and brush each patty with it as they cook until all are done.

Serve with yogurt. Enjoy your meal!