Lebanese fried kibbeh balls are made with ground meat, bulgar wheat, pomegranate molasses, pine nuts, and a blend of spices. They are stuffed with an onion ground meat mixture, then deep-fried.
Heat up the olive oil in a pan and start cooking the minced meat. When the minced meat starts browning a little add in the onion and the spices. Cook until the meat turns dark brown. Add in the pomegranate molasses and pine nuts if using.
Soak the fine bulgar wheat in water for 40 minutes to 1 hour. The bulgar should be soft when ready. Drain the bulgar wheat.
Split the meat into three batches. Ground the first two in a food processor and place them in a bowl. Put the third batch in the food processor along with the onion and spices and process. Add this mixture to the rest of the ground meat.
Add the drained bulgur to the meat and start kneading the mixture with your hands until everything is mixed together (it takes around 5-7 minutes so keep mixing).
If you feel the mixture needs it, place your hands in a bowl of cold water and then mix again.
Take some of the kibbeh meat mixture and wrap it around your thumb. Tightly pack it into a round shape. Remove your thumb to form a hole.
Add 1 spoon of the meat mixture. Make sure not to overfill the meat mixture, so the kibbeh balls don't break apart when frying.
Close up the kibbeh balls by pinching together the ends.
Prepare all of the kibbeh balls and place them on a plate.
Deep fry the kibbeh balls in hot oil. Flip them so they are caramelized on all sides.
Using a slotted spoon, remove the fried kibbeh from the hot oil.