Soak the bulgur wheat in water with a pinch of salt for about 30 minutes.

Grind the bulgur, then knead it together with the ground meat and spices.

For the filling: Finely chop the onions and sauté them in a little oil. Add the ground meat, then season with salt and black pepper. Once cooked, add the sumac.

Shape the kibbeh dough into balls, then stuff each one with the filling until all the mixture is used.

Heat a generous amount of oil in a deep pan. Once the oil is hot, carefully fry the kibbeh until golden brown. Remove from the oil and drain on a strainer. Serve with lemon slices.