Traditional Lebanese Kibbeh

Process very lean ground meat and fine bulgur with onions and spices until a dough forms.

Sauté more ground meat with onions and pine nuts (snobar) for the inner filling.

Take a small ball of the meat-bulgur dough and hollow it out with your thumb.

Place a spoonful of the filling into the hollowed dough ball.

Seal the dough tightly, shaping it into an oval or torpedo-like cone.

Deep-fry until the exterior is dark brown and very crispy; serve with lemon wedges.