To make the filling, heat 2 tablespoons of oil in a skillet over medium heat. Sauté the onions until soft, then add the pine nuts and stir. Add the ground meat and cook until done.

Add salt and cinnamon to the meat, mix well, then remove the skillet from the heat and let the mixture cool slightly.

To make the kibbeh, wash the bulgur with water and drain well.

Finely chop the onion, then blend it with the basil. Add the ground meat and spices to the onion mixture, and knead well by hand until the mixture holds together.

Shape the kibbeh dough into balls, fill each with the meat filling, and form into patties.

In a large skillet, heat the oil. Add the stuffed kibbeh patties and fry until cooked through and golden brown.

Remove the fried kibbeh from the oil, place on a plate, and serve hot.