Pine nuts often appear in Lebanese cuisine. Here they end up in a vegetarian version of kibbeh.

SERVES 4

INGREDIENTS 

• 3 cups (420 g) fine bulgur
• 2½ cups (540 g) olive oil
• 1½ cups (153 g) graham flour
• Salt and pepper
• 6½ tablespoons dried mint
• 1½ cups (225 g) grated yellow onion
• 2 cups (473 g) water
• 3⅘ cups (570 g) sliced yellow onions
• 1½ cups (200 g) pine nuts
• Vegetable oil for frying

INSTRUCTIONS 

1. Begin by making the kibbeh batter. Mix the bulgur with 1 cup of the olive oil, then add the flour, salt, pepper, mint, grated onion, and water. Mix well.
2. Heat the remaining oil in a saucepan. Fry the sliced onions until they turn soft and translucent.
3. Remove the onion from the pan and allow it to drain on paper towels.
4. Fry the pine nuts golden brown in the same oil. Remove and drain on paper towels. Mix the onion with the nuts.
5. Shape the kibbeh batter into round balls and make a hole in the middle of each ball.
6. Fill the holes with the onion and pine nut blend, and seal the hole. Fry a few balls at a time in the hot oil until they turn golden brown.
7. Serve the balls warm or at room temperature.