Kibbeh with Bulgur and Walnut

Traditional kibbeh demands lamb, but this Lenten version is built on a shell of fine bulgur and
a filling of walnuts, onions, pomegranate molasses, and warm spices. The contrast between the
firm outer shell and the rich, tangy filling is what makes kibbeh kibbeh — and it is fully intact here.

FASTING LEVEL: Fast With Oil (requires frying or baking with oil; not suitable for oil-free days)

SERVINGS: 4 (about 16 pieces)
TIME: 1 hour

INGREDIENTS:
For the shell:
- 250 g fine bulgur (#1 grade)
- 1 small onion, grated and squeezed dry
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- Salt to taste
- 3 tablespoons flour (to help bind)

For the filling:
- 200 g walnuts, finely chopped
- 1 large onion, finely diced
- 2 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 1 teaspoon ground sumac
- 1/2 teaspoon ground allspice
- Salt and black pepper to taste
- 2 tablespoons pine nuts, toasted

Olive or sunflower oil for frying

METHOD:
1. Soak bulgur in boiling water for 20 minutes until tender. Drain and squeeze out all excess water.
2. Make the filling: heat olive oil in a skillet, cook diced onion for 8 minutes until golden. Add walnuts, pine nuts, sumac, allspice, salt, and pepper. Cook 2 minutes. Remove from heat and stir in pomegranate molasses. Let cool.
3. Make the shell: combine soaked bulgur, grated onion, cumin, allspice, cinnamon, cayenne, flour, and salt. Knead vigorously for 5 minutes until the mixture becomes smooth and pliable. Keep your hands wet.
4. Take a golf-ball-sized piece of shell mixture, form it into an oval, and use your finger to hollow out a cavity. Fill with a spoonful of walnut filling, then seal and smooth into a torpedo shape.
5. Fry in 3 cm of oil at 180C for 4-5 minutes, turning once, until deep golden brown. Drain on paper towels.
6. Alternatively, place on an oiled baking sheet and bake at 200C for 25 minutes, turning halfway.
7. Serve hot with lemon wedges and flat-leaf parsley.

NOTES:
- Fine bulgur (#1) is essential for the shell. Coarser grades will not bind properly.
- Keep your hands wet while shaping — the bulgur mixture is sticky.
- Walnuts provide substantial protein and fat, making these kibbeh genuinely filling.
- The pomegranate molasses in the filling is the flavor that ties everything together. Do not omit it.

NUTRITION (per serving, approximate):
Calories: 520 | Protein: 14 g | Carbohydrates: 48 g | Fat: 32 g | Fibre: 9 g