Middle Eastern Kibbeh

Begin by combining the bulgur in a large bowl and stirring in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually incorporate the cup of water to create a cohesive but not overly dense dough, taking care not to overmix. Allow the mixture to rest for a short while if it appears too mushy, as this will enable the bulgur to absorb some of the excess moisture.

For the filling, heat 3 tablespoons of oil in a large skillet over medium-high heat. Add sliced onions and cook until they reach a rich brown color, then remove them from the skillet. Next, add the ground beef and cook until it is evenly browned, stirring constantly to prevent burning. Drain any excess grease from the skillet and season with allspice, salt, and cinnamon. Stir in the cooked onions and pine nuts to create a savory mixture.

Divide the dough into manageable portions, shaping each one into walnut-sized balls. Using your thumb and index finger, gently compress the center of each ball to form a cylindrical shape, approximately 2 inches in length. The thinner the walls are, the more evenly they will cook. Fill each cylinder with as much of the meat mixture as possible, then seal the end to form a torpedo shape. Repeat this process with the remaining dough and filling.

At this stage, you may choose to freeze the kubbe for later use. To do so, place each filled cylinder on a baking sheet and allow it to solidify before transferring them to freezer bags.

To cook the kubbe, heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe may fall apart during cooking. Carefully place each cylinder into the hot oil and fry until it is nicely browned, approximately 1 minute. Remove the kubbe with tongs and place them on paper towels to drain excess oil. Serve warm, accompanied by a side of tahini sauce.