Soak the bulgur in water for 15 minutes.

Grind the soaked bulgur with the onion until smooth, then add salt, flour, marjoram, basil, cumin, and black pepper. Continue grinding until the mixture is even smoother.

Add the ground meat and citrus zest, and mix until you get a smooth dough.

For the filling: Toast the nuts, sauté the onion in oil, then add the ground meat, salt, and black pepper. Add the toasted nuts and mix well.

Use silicone molds shaped like kibbeh or hearts. Press the dough into the sides of the molds, about 2 mm thick, add the filling in the center, and seal with more dough.

Shape the kibbeh, then chill them in the refrigerator for 30 minutes before frying.

Drain the fried kibbeh and garnish with herbed labneh, pomegranate seeds, lemon slices, and mint. Serve with tabbouleh.

Also serve with lentil soup and tabbouleh salad.