Fried Kibbeh with Spiced Lamb Filling

Soak. Rinse the bulgur in a sieve, then cover with cold water and soak for 20 minutes. Drain and squeeze out as much water as you can with your hands; wet bulgur makes a sticky dough.

Filling. Heat the oil in a frying pan over medium heat and cook the onion for 6-8 minutes, until soft and golden. Add the lamb, cinnamon, allspice, salt and pepper and cook for 6-8 minutes, breaking it up, until browned and it reads 71 °C. Spoon off excess fat, stir in the pomegranate molasses and cool completely.

Paste. Process the shell lamb, onion, spices, salt and pepper for about 1 minute, to a smooth paste. Keeping the meat cold helps it bind.

Dough. Add the bulgur and 1 ice cube and process for 1-2 minutes more, adding the second ice cube if it warms, until it forms a smooth, pliable dough with no visible grains. Chill for 30 minutes so it firms up.

Hollow. With wet hands, roll the dough into 16 balls (about 35 g each). Hold one in your palm and push a finger into it, turning and pressing to make a shell with walls about 5 mm thick.

Fill. Spoon in a heaped tablespoon of cold filling, pinch the opening closed and roll into a torpedo with pointed ends. Patch any cracks with wet fingers, then chill on a lined tray for 30 minutes.

Fry. Heat 4 cm oil to 180 °C. Fry 4-5 at a time for 5-6 minutes, turning, until deep brown and the shell reads 71 °C in its thickest part. Drain on paper towels and serve warm with lemon and mint.