Heat up the olive oil in a pan and start cooking the minced meat.

When it 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. 

Turn heat off, set the stuffing aside. 

Soak the 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 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. 

Once the meat is properly kneaded, take a little bit in your hand and wrap it around your thumb. Keep moving your thumb in circles while shaping the kibbeh ball. When you remove your thumb there will be an opening in each piece. 

Take a large teaspoon of stuffing and place it inside the kibbeh ball. 

Close up the kibbeh ball and repeat until all the meat mixture is done. Make sure you don't overstuff the kibbeh balls so that they don't fall apart when you fry them. If there's leftover stuffing you can always freeze it and use it in another recipe. 

Heat the vegetable oil up in a large frying pan. Place in the kibbeh balls. Fry them on one side until they start turning dark brown. Then flip once and let them finish cooking. 

Lift from the pan and place them on some thick kitchen tissue paper to drain any excess oil. 

Serve & enjoy!