Soak the Fine bulgur wheat (No. 1) in cold Water for 15–20 minutes until softened, then drain thoroughly and press out any excess liquid with your hands or a clean cloth.
Place the drained bulgur in a large bowl and add the Very lean ground beef. Finely mince half of the Onion and add it to the bowl along with a generous pinch of Salt, Ground allspice, Ground cinnamon and Ground black pepper. Knead the mixture until it becomes a smooth, cohesive dough—add a tablespoon of water if it feels too dry.
Heat a skillet over medium heat and melt about a tablespoon of Ghee. Sauté the remaining chopped onion until translucent, then add the Ground lamb and cook, breaking it up, until browned.
Stir in the Pine nuts and season the lamb mixture with a little more Salt, Ground allspice, Ground cinnamon and Ground black pepper. Cook until most of the moisture has evaporated and the filling is fairly dry and fragrant; remove from heat and let cool slightly.
Divide the bulgur-beef dough into walnut-sized portions. Flatten each portion in your palm into a thin disk or a small oval cup, creating a hollow in the center for the filling.
Place a spoonful of the lamb and pine nut filling into each hollow, then carefully seal the edges and shape into ovals or football-shaped croquettes so the filling is fully enclosed.
Heat a skillet with enough Ghee to shallow-fry (or use neutral oil if preferred) over medium heat. Fry the kibbeh in batches, turning occasionally, until evenly browned and crisp on all sides, about 3–5 minutes per side. Alternatively, bake at 200°C (400°F) on a lightly oiled tray for 20–25 minutes until golden.
Drain on paper towels briefly, then serve hot with a squeeze of Lemon to brighten the rich flavors.
