Kibbeh Raas (Small Size)

Rinse the fine bulgur and place in a bowl. Cover with cold water and let soak for 15 minutes. Drain well and squeeze out excess moisture using a clean kitchen towel.

Heat olive oil in a skillet over medium heat. Add the finely chopped onion (for filling) and sauté until translucent, about 3 minutes. Add the 200 g ground lamb, salt, and allspice. Cook, breaking up the meat, until browned. Stir in pine nuts and cook for 2 minutes. Remove from heat and let cool. Fold in chopped parsley if using.

In a food processor, combine the soaked bulgur, 500 g ground lamb, finely chopped onion (for dough), salt, allspice, cinnamon, and black pepper. Process until a smooth, cohesive paste forms, about 2 minutes. Transfer to a bowl and refrigerate for 30 minutes to firm up.

Wet your hands to prevent sticking. Take a small handful of kibbeh dough (about 2 tablespoons) and form it into a ball. Make an indentation with your finger, then work the dough into a thin oval shell. Place about 1 teaspoon of filling in the center. Seal the edges and shape into a small torpedo (pointed ends). Repeat with remaining dough and filling.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the kibbeh in batches without crowding, turning occasionally, until deep golden brown and cooked through, about 5-7 minutes. Drain on paper towels.

Arrange the fried kibbeh raas on a platter. Serve warm with lemon wedges on the side. A sprinkle of fresh parsley adds a green, lemony finish.