Add the kibbeh spices, salt, and pepper to the bulgur and beef mixture.

For the filling, sauté the onions in a skillet with 1 tablespoon clarified butter and a drizzle of olive oil until golden.

Add the ground beef to the onions and cook with the spices and chili powder until done.

In a separate skillet, toast the pine nuts with 1 tablespoon clarified butter, then add them to the beef mixture.

Shape the kibbeh, fill them with the meat mixture, and fry until golden brown.

Serve with tabbouleh, pastries, or salads as desired.

You can store them in the freezer or refrigerator until ready to use.