Kibbeh

Bulgur wheat and finely minced lamb pounded together with onion, allspice, cinnamon, and pine nut, formed into footballs around a stuffing of more spiced lamb and either fried, baked, or served raw as kibbeh nayyeh. Assuming the fried version, the most common preparation outside Lebanon and Syria. The signature is warm spice: allspice and cinnamon, over lamb depth, with bulgur giving a nutty, grain-driven texture and pine nut adding richness.