A Lebanese classic - a shell of seasoned bulgur and ground meat, formed thin by hand and stuffed with spiced meat and toasted pine nuts, then deep-fried to a deep golden crust. Processing the shell mixture to a smooth paste is what lets it stretch thin without tearing.
1.Rinse the bulgur, cover with warm water, and let soak 30 minutes until softened, then drain and squeeze out as much water as possible by hand.
2.In a food processor, pulse half the meat (this will be the shell portion) with the grated onion, soaked bulgur, 1/2 tsp allspice, 1/4 tsp cinnamon, salt and pepper until it forms a smooth, cohesive paste - this fine texture is what lets you form a thin shell without it cracking.
3.For the filling, saute the diced onion in a splash of oil until soft, add the remaining ground meat and cook until browned, then stir in the pine nuts, remaining allspice and cinnamon, and pomegranate molasses if using; season and set aside to cool.
4.Wet your hands with ice water and take a golf-ball-sized piece of the shell mixture, press your thumb into the center to form a hollow, then rotate and press the walls thin and even, working carefully so it doesn't tear.
5.Spoon about a tablespoon of filling into the hollow, then pinch the opening closed and shape into a smooth oval or torpedo shape, wetting your hands again as needed.
Heat oil to 350F (175C) in a deep pot - use enough oil to fully submerge the kibbeh and don't overcrowd the pot, frying in batches.
7.Fry the kibbeh for 4-5 minutes, undisturbed for the first 30 seconds so the shell sets before flipping, until deep golden brown all over, then drain on paper towels and serve hot.