Lebanese Style Kubba (Kibbeh)

Preparation – The Dough

1. Soak the bulgur in water until soft. Strain and squeeze out any remaining liquid. Place in a bowl.
2. Stir in the rest of the ingredients for the dough and knead for 5 minutes to form a workable, malleable dough. Return to bowl, cover with plastic wrap, and refrigerate for an hour.

Preparation – The Filling

1. Heat the olive oil In a large sauté pan over medium to high heat. Add the onion, garlic, and hot pepper. Sauté for about 2 minutes.
2. Add the Redefine Beef and spices and continue cooking, stirring constantly, until the meat is nicely browned.
3. Remove from the heat, add the pine nuts, pistachios, and parsley, and stir to combine. Transfer to a bowl and refrigerate.

Preparation – The Kubba (Kibbeh)

1. Grease your palms with a bit of olive oil. Pinch off lumps, the size of a ping pong ball, from the dough. Wet your hands and form the lumps of dough into small balls.
2. Place a ball in the palm of your hand. Moisten the index finger of the opposite hand and carefully create a cavity in the dough, using your finger to shape a hollow tube enclosed at one end. Make sure that the walls of the cavity are as thin as possible. You should have a hollow, elongated, oval that is open at one end. Fill the cavity with filling, and pinch the open end shut to enclose. 
3. Wet your hands and roll the kubba between your palms to evenly distribute the filling, forming an elongated oval.  Pinch the ends to achieve the classic pointed shape. Once formed, place each kubba on a parchment lined tray.
4. Heat fry oil (170° C, 350°F) in a pot and fry the prepared kubba 3 or 4 pieces at time. Once they reach a deep, golden brown, remove them from oil and drain on paper towels. Serve immediately, while still hot.