Stuffed Kibbeh Patties

Attach the meat grinder to the mixer.

Wash the bulgur and let it sit in a little water until it doubles in size.

Prepare several ice cubes. This addition is important to help bind the meat fibers during grinding.

Grind the meat, bulgur, and onion. Add several ice cubes while grinding the meat and add the orange peel.

Mix the ground meat mixture well and grind it again.

Add salt, spices, cumin, marjoram, and pepper.

With your fingertips, mix the meat mixture well until it is completely homogeneous with the other ingredients.

Place the kibbeh dough in a wide dish and cover with plastic wrap. Put the kibbeh dough in the fridge for at least an hour.

For the filling: In a medium pot, put the oil and meat. Stir the meat until it dries completely. Add the onion and stir for a minute or two. Add the spices, salt, and pepper. Stir the meat until it is fully cooked.

Pour the meat into a wide dish and add the walnuts and pine nuts. Mix the ingredients to combine.

In a deep dish, put some ice water. Place the dish next to you while shaping the kibbeh.

Take an amount the size of a walnut or an egg, depending on the size you prefer.

Between the palms of your hands, shape the kibbeh dough into a ball then start making a cavity in the ball to make it egg-shaped and hollow. Wet your fingers with a little water as needed.

Put a teaspoon of the filling inside the kibbeh dough then close it and shape it into a smooth, uniform egg shape.

Continue shaping the remaining kibbeh dough into disks of the same size.

In a deep frying pan, put an amount of oil about 2 inches high.

Place the pan on medium heat to heat the oil well.

Fry the kibbeh disks in batches until golden brown then serve.