Soak the Bulgur: Rinse the bulgur wheat under cold water and soak in warm water for 30 minutes. Drain and squeeze out excess moisture.

Prepare the Filling: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft. Stir in the ground meat, spices, pine nuts, and parsley. Cook until the meat is browned and fully cooked. Let it cool.

Make the Kibbeh Shell: In a large bowl, combine the soaked bulgur, remaining ground meat, and seasonings. Knead until well combined and a smooth dough forms.

Shape the Kibbeh: Take a small amount of the Kibbeh dough and flatten it in your palm. Place a spoonful of the meat filling in the center and shape it into a ball or oval, sealing the edges tightly.

Cook the Kibbeh: For fried Kibbeh, heat oil in a frying pan and cook until golden brown on all sides. For baked Kibbeh, preheat the oven to 375°F (190°C), place on a greased baking dish, brush with olive oil, and bake for 25-30 minutes until browned.

Serve: Enjoy Kibbeh hot, with a side of yogurt for dipping if desired.