This comes from my Father's side of the family (Lebanese). My Mom would make it for us, but she learned it from my Grandmother on Dad,s side. I choose to grind my own meat but you can have it ground for you. Just make sure you get the meat for the kibbeh ground 2 or 3 times so it is very fine and get the meat for the filling ground course. You can also use ground beef round in place of the lamb.
1FOR THE KIBBEH: Put bulgar in a bowl and cover with cold water. Let it soak for 1 to 2 hours. Drain any excess water off.
2In a large bowl combine the fine ground lamb and soaked bulgar. make sure it is combined well. You can do this in a food processor if you want.
3Mix the basil and chopped onion together. Add to the meat and bulgar mixture. Add the rest of the spices and salt and mix well. Kneed it for 3 or 4 minutes until it looks like a dough.
4FOR THE FILLING: In a pan over medium heat put olive oil. Add course ground lamb and cook until no longer pink. Then add onion, salt, pine nuts, lemon juice, and other seasonings. Continue to cook until lightly browned and well combined. Set aside and let cool.
5Now you can shape kibbeh mixture into balls about 2 inches across.
6Shape each one into an oval and hollow out one end. Put a spoon of filling mix in the hollow end and close it up. Carefully shape into a flattened oval and set aside. Repeat for each ball of kibbeh.
7In a large pan pour vegetable oil about 1/2 to 3/4 inch deep. Heat to 350 deg. Place filled kibbeh into hot oil and fry for about 5 min. then carefully turn them over and fry for another 5 min. Don't over crowd the pan as this will drop the oil temp. too much.